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Butter Chicken Style Whole Chicken

Indulgent Butter Chicken Style Whole Chicken Recipe to Savor

This Butter Chicken Style Whole Chicken brings the essence of Indian cuisine with juicy meat and a creamy sauce, perfect for a comforting dinner.
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Prep Time 10 minutes
Cook Time 1 hour
Marination Time 8 hours
Total Time 9 hours 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Indian
Calories: 700
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 whole Whole Chicken (3-4 lbs) Choose a fresh, high-quality chicken for the best results.
  • 1 cup Plain Yogurt Acts as a tenderizer; substitute with coconut yogurt for a dairy-free version.
  • 2 tablespoon Ginger-Garlic Paste Infuses authentic warmth and depth of flavor.
For the Marinade
  • 2 teaspoon Garam Masala Adds aromatic complexity.
  • 1 teaspoon Turmeric Powder Provides vibrant color.
  • 1 teaspoon Red Chili Powder Adjust for spice preference.
  • 1.5 teaspoon Salt Enhances overall flavors.
For the Sauce
  • 4 tablespoon Butter The star ingredient for the sauce.
  • 1 cup Tomato Puree Balances acidity in the sauce.
  • 0.5 cup Heavy Cream Creates a velvety texture; substitute with coconut cream.
  • 1 teaspoon Kasuri Methi Dried fenugreek leaves add aromatic finish.
  • 1 teaspoon Sugar Balances the tanginess of the tomato puree.
For Serving
  • Fresh Cilantro Brightens the final dish.
  • Lemon Wedges (optional) Adds a splash of brightness.
  • Naan or Basmati Rice Recommended sides to soak up the sauce.

Equipment

  • mixing bowl
  • whisk
  • Roasting pan
  • Rack
  • Saucepan

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, whisk together 1 cup of plain yogurt, 2 tablespoons ginger-garlic paste, 2 teaspoons garam masala, 1 teaspoon turmeric powder, 1 teaspoon red chili powder, and 1.5 teaspoons of salt until smooth. Coat the whole chicken thoroughly with this marinade, ensuring it gets into all the crevices. Cover and refrigerate for at least 8 hours or preferably overnight.
  2. Once the chicken has marinated, preheat your oven to 375°F (190°C).
  3. Place the marinated chicken on a rack in a roasting pan. Roast it in the preheated oven for 1 hour, or until the internal juices run clear. Baste the chicken with melted butter every 15 minutes during the last 30 minutes.
  4. Meanwhile, in a saucepan, melt 4 tablespoons of butter. Stir in 1 cup of tomato puree and 1 teaspoon of sugar, allowing it to simmer for about 5 minutes. Then, reduce heat and fold in 0.5 cup of heavy cream and 1 teaspoon of kasuri methi. Stir for another 2 minutes until the sauce thickens.
  5. After roasting, let the chicken rest for about 10 minutes. Carve the chicken and drizzle with the butter sauce. Garnish with fresh cilantro and serve alongside naan or basmati rice.

Nutrition

Serving: 1portionCalories: 700kcalCarbohydrates: 10gProtein: 45gFat: 55gSaturated Fat: 30gPolyunsaturated Fat: 2gMonounsaturated Fat: 21gTrans Fat: 1gCholesterol: 150mgSodium: 900mgPotassium: 800mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 3mgCalcium: 100mgIron: 3mg

Notes

Allow at least 8 hours of marinating time for flavor infusion. Maintain a consistent oven temperature. Baste the chicken during roasting for moisture.

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