**Ingredients** • Chicken – 450 gms – cut into bite-sized pieces • Black Pepper powder – 1 tsp • Salt – ½ tsp or as required • Corn flour – 3 tbsp • Garlic – 10 cloves – finely chopped • Butter – 2 tbsp – unsalted • Chicken stock – 75 ml or ½ cup • Oregano powder – ½ tbsp ( substituted by Kasuri Methi) • Lemon juice – 1 tbsp • Spring Onions – 1 tbsp – finely chopped • Green chillies – 3 – chopped (optional)
**Instructions** MARINATE THE CHICKEN 1. To 450 gms of Chicken, add ½ tsp of Black Pepper powder, ½ tsp of Salt and 2½ tbsp of Corn flour 2. Combine well and ensure that the chicken is evenly coated. Set aside for 30 mins
FRYING CHICKEN 1. Take a bottom heavy pan for stir frying the chicken and pour 2½ tbsp of any neutral flavoured cooking oil 2. Adjust the flame to medium-high 3. Place the chicken pieces in the pan or skillet without crowding them and allow them to cook for 6 mins on each side 4. Set aside and allow them to cool
TEMPERING BUTTER GARLIC CHICKEN 1. On a frying pan or skillet, adjust the flame to Medium-high and add 2 tbsp of unsalted Butter, stirring it well 2. Add finely chopped Garlic adjusting the flame to Medium-low and sauté for 2 mins 3. Add ½ tbsp Corn flour and stir well before pouring ½ cup of Chicken stock 4. Cook for 2 mins again before adding ½ tbsp of Oregano powder or Kasuri Methi for our Indian friends 5. Now add 1 tbsp of Lemon juice, followed by stir fried Chicken and mix well 6. Sauté for 3-4 mins. You can now add ½ tsp of Black Pepper powder and a tbsp of finely chopped Spring onions 7. Add some Green chillies if you want it a bit spicy. This is an optional step and we added 3 and sautéed for 30 secs 8. Butter Garlic Chicken is ready now. Turn off the stove and serve hot.
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[video recipe](https://youtu.be/pH6_j6pOReQ)
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**Ingredients**
• Chicken – 450 gms – cut into bite-sized pieces
• Black Pepper powder – 1 tsp
• Salt – ½ tsp or as required
• Corn flour – 3 tbsp
• Garlic – 10 cloves – finely chopped
• Butter – 2 tbsp – unsalted
• Chicken stock – 75 ml or ½ cup
• Oregano powder – ½ tbsp ( substituted by Kasuri Methi)
• Lemon juice – 1 tbsp
• Spring Onions – 1 tbsp – finely chopped
• Green chillies – 3 – chopped (optional)
**Instructions**
MARINATE THE CHICKEN
1. To 450 gms of Chicken, add ½ tsp of Black Pepper powder, ½ tsp of Salt and 2½ tbsp of Corn flour
2. Combine well and ensure that the chicken is evenly coated. Set aside for 30 mins
FRYING CHICKEN
1. Take a bottom heavy pan for stir frying the chicken and pour 2½ tbsp of any neutral flavoured cooking oil
2. Adjust the flame to medium-high
3. Place the chicken pieces in the pan or skillet without crowding them and allow them to cook for 6 mins on each side
4. Set aside and allow them to cool
TEMPERING BUTTER GARLIC CHICKEN
1. On a frying pan or skillet, adjust the flame to Medium-high and add 2 tbsp of unsalted Butter, stirring it well
2. Add finely chopped Garlic adjusting the flame to Medium-low and sauté for 2 mins
3. Add ½ tbsp Corn flour and stir well before pouring ½ cup of Chicken stock
4. Cook for 2 mins again before adding ½ tbsp of Oregano powder or Kasuri Methi for our Indian friends
5. Now add 1 tbsp of Lemon juice, followed by stir fried Chicken and mix well
6. Sauté for 3-4 mins. You can now add ½ tsp of Black Pepper powder and a tbsp of finely chopped Spring onions
7. Add some Green chillies if you want it a bit spicy. This is an optional step and we added 3 and sautéed for 30 secs
8. Butter Garlic Chicken is ready now. Turn off the stove and serve hot.