Roasted butter chicken
Roasted butter chicken features a whole chicken infused with a creamy butter and Greek yogurt mixture, served alongside fragrant basmati rice and a refreshing cucumber salad. This dish delivers rich flavors and a comforting, savory experience, perfect for family dinners.
Cook time 90 min
Prep time 15 min
Ingredients:
3 lb whole chicken1/2 cup butter
1/3 cup greek yogurt
2 onions
1 cucumber
1 tsp ground cumin
3 cup basmati rice
Roasted butter chicken is a savory and aromatic dish that combines tender, oven-roasted chicken with rich, creamy flavors. Perfect for a family dinner or special occasion, this recipe uses simple ingredients to create a memorable meal. Paired with basmati rice and refreshing cucumber, it’s a balanced and delicious feast.
Instructions:
- Preheat your oven to 375°F (190°C).
- Rinse the whole chicken inside and out under cold water, then pat it dry with paper towels.
- In a small mixing bowl, combine the softened butter, Greek yogurt, and ground cumin. Mix well until thoroughly combined.
- Gently lift the skin of the chicken and rub the butter-yogurt mixture under the skin and over the entire surface of the chicken.
- Place the chicken in a roasting pan, breast side up.
- Arrange the sliced onions around the chicken in the roasting pan.
- Roast in the preheated oven for 1 hour and 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C) and the juices run clear when the thigh is pierced with a knife.
- Baste the chicken with the juices from the pan every 30 minutes for extra flavor and moisture.
- While the chicken is roasting, rinse the basmati rice under cold water until the water runs clear.
- In a large pot, bring 6 cups of water to a boil.
- Add the rinsed rice and a pinch of salt. Stir, then reduce the heat to low, cover, and let it simmer for about 15-20 minutes, or until the rice is tender and all the water is absorbed. Fluff the rice with a fork before serving.
- In a medium-sized bowl, combine the diced cucumber with a pinch of salt and a squeeze of lemon (optional) for a refreshing side salad.
- Once the chicken is done roasting, let it rest for about 10 minutes before carving.
- Serve the roasted butter chicken with basmati rice and a side of cucumber salad.
- Garnish with additional fresh herbs or lemon wedges if desired.
Roasted butter chicken is an easy-to-make, comforting dish that is sure to impress. The combination of succulent chicken, fragrant basmati rice, and crunchy cucumber creates a delightful meal. Whether for a weekday dinner or a special celebration, this recipe is a winner.
Roasted butter chicken FAQ:
The baking time for a 3 lb whole chicken is approximately 1 hour and 30 minutes at 375°F (190°C). Always ensure it reaches an internal temperature of 165°F (75°C) for safe consumption.
The chicken is done when the internal temperature reaches 165°F (75°C) and the juices run clear when the thigh is pierced. You can use a meat thermometer for accuracy.
Yes, you can use boneless chicken pieces. Adjust the roasting time according to the size of the pieces, generally reducing it to about 30-40 minutes, until cooked through and no longer pink.
Roasted butter chicken pairs well with basmati rice, as mentioned in the recipe. You can also serve it with naan bread, roasted vegetables, or a simple cucumber salad for added freshness.
Store leftover roasted butter chicken in an airtight container in the refrigerator for up to 3-4 days. For longer storage, consider freezing it, which can keep it good for up to 3 months.
Tips:
- 1. For even more flavor, marinate the chicken in the greek yogurt and ground cumin mixture overnight in the refrigerator.
- 2. Baste the chicken with its drippings halfway through the roasting time to keep it moist.
- 3. Serve with a side of lemon wedges or mint chutney to add a fresh zing.
- 4. To make the rice extra fluffy, let it rest covered for 10 minutes after cooking before fluffing with a fork.
Nutrition per serving
4 ServingsCalories 1480kcal
Protein 100g
Carbohydrates 55g
Fiber 2.51g
Sugar 7g
Fat 100g
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