Roasted butter chicken
Savor the rich flavors of this Roasted Butter Chicken recipe featuring a succulent 3 lb whole chicken, creamy butter, tangy Greek yogurt, aromatic onions, crisp cucumber, earthy ground cumin, and fluffy basmati rice. Perfect for a hearty and delicious meal!
- 03 Apr 2025
- Cook time 90 min
- Prep time 15 min
- 4 Servings
- 7 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 680 grams |
| Energy | |
| Calories 1480kcal | 74% |
| Protein | |
| Protein 100g | 64% |
| Carbohydrates | |
| Carbohydrates 55g | 15% |
| Fiber 2.51g | 7% |
| Sugar 7g | 7% |
| Fat | |
| Fat 100g | 112% |
| Saturated 33g | 110% |
| Cholesterol 370mg | - |
| Vitamins | |
| Vitamin A 570ug | 63% |
| Choline 230mg | 42% |
| Vitamin B1 0.52mg | 43% |
| Vitamin B2 0.78mg | 60% |
| Vitamin B3 24mg | 158% |
| Vitamin B6 1.19mg | 70% |
| Vitamin B9 130ug | 32% |
| Vitamin B12 1.06ug | 44% |
| Vitamin C 8mg | 9% |
| Vitamin E 1.04mg | 7% |
| Vitamin K 30ug | 24% |
| Minerals | |
| Calcium, Ca 140mg | 11% |
| Copper, Cu 0.43mg | 47% |
| Iron, Fe 8mg | 69% |
| Magnesium, Mg 110mg | 25% |
| Phosphorus, P 670mg | 53% |
| Potassium, K 1050mg | 31% |
| Selenium, Se 90ug | 163% |
| Sodium, Na 310mg | 21% |
| Zinc, Zn 9mg | 80% |
| Water | |
| Water 440g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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