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Butter Chicken Style Whole Chicken

Indulgent Butter Chicken Style Whole Chicken You’ll Crave

This Butter Chicken Style Whole Chicken combines creamy butter chicken flavors with a whole roast chicken, perfect for a crowd-pleasing dinner.
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Prep Time 15 minutes
Cook Time 1 hour
Marinating Time 2 hours
Total Time 3 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Indian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1 whole Whole Chicken (3-4 lbs) Choose fresh, high-quality chicken for the juiciest results.
  • 1 cup Greek Yogurt Acts as a tenderizer and adds tanginess to the marinade.
  • 2 tablespoon Ginger-Garlic Paste Infuses warm, aromatic depth.
  • 2 tablespoon Red Chili Powder Adjust amount for preferred spice level.
  • 1 teaspoon Turmeric Adds golden color and earthy flavor.
  • 2 teaspoon Garam Masala Lends richness to the dish.
  • 1 teaspoon Salt Enhances overall taste.
For the Sauce
  • 4 tablespoon Butter Provides richness and depth to the sauce.
  • 1.5 cups Tomato Puree Forms the base of the sauce.
  • ½ cup Heavy Cream Creates a luxurious texture.
  • ¼ cup Fresh Coriander (chopped) For garnish.
  • 1 medium Onion (finely chopped) Forms a delightful base for the sauce.
  • 1 whole Green Chili (slit) Optional for extra kick.
  • 1 teaspoon Additional Garam Masala For an extra layer of spice.
Optional Additions
  • 1 tablespoon Lemon Juice Brightens the dish.
  • ¼ cup Extra Coriander Fresh garnish.

Equipment

  • Roasting pan
  • Medium saucepan
  • mixing bowl
  • meat thermometer

Method
 

Step‑by‑Step Instructions
  1. In a large bowl, combine Greek yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, and salt, mixing until smooth. Pat the whole chicken dry, rub the marinade generously all over, cover and refrigerate for at least 2 hours, preferably overnight.
  2. Preheat your oven to 400°F (200°C). Remove the marinated chicken from the fridge 15 minutes before roasting.
  3. Place the marinated chicken on a rack in your roasting pan, breast side up. Roast for approximately 60 minutes, basting halfway through.
  4. While the chicken roasts, melt butter in a saucepan over medium heat. Sauté onions and green chili for 5 minutes. Stir in tomato puree and simmer for 10 minutes. Remove from heat, stir in heavy cream.
  5. Allow the chicken to rest for 10 minutes before carving. Serve on a platter, generously spoon the sauce over the chicken, and garnish with fresh coriander.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 10gProtein: 35gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 450mgFiber: 2gSugar: 3gVitamin A: 700IUVitamin C: 5mgCalcium: 100mgIron: 3mg

Notes

Marinating overnight intensifies flavor. Ensure oven is preheated for crispy skin. Check doneness with a thermometer.

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