Cooking with Chef Bryan: Butter Chicken

Cooking with Chef Bryan: Butter Chicken (KUTV)

Butter Chicken
Recipe Courtesy Chef Bryan Woolley


  • 3 whole boneless skinless chicken breasts
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground ginger
  • 2 cloves garlic, minced
  • 2 teaspoons paprika
  • 1 cup plain yogurt
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

Butter Chicken Sauce:

  • 3/4 cup butter
  • 3/4 cup whipping cream


With a sharp knife, make regular slits in chicken.

Rub salt into chicken and put in a large bowl to hold all the pieces in a single layer.

Combine chili powder, pepper, ginger, garlic and paprika in a bowl, add yogurt and lemon juice; stir to blend.

Pour over chicken and marinate for 1 hour in the fridge.

Preheat oven to 425F.

Remove chicken from marinade (reserve marinade) and put the chicken on a wire rack over a pan. Bake for 35-45 minutes.

Remove from oven and cut in 1" cubes.

In a sauté pan melt butter.

Add reserved marinade and whipping cream and heat thoroughly to a temperature of a least 165 degrees Fahrenheit.

Do not boil.

Stir in cubed chicken and heat through.

Serve over rice.