Ingredients
- Chicken 500g
- Pepper ½ tsp
- Salt 1 tsp
- Ginger garlic paste 1 tbsp
- Cornflour 2 tbsp
- Oil for frying
- Butter 1 tbsp
- Chopped Garlic 1 tbsp
- Cornflour 1 tbsp
- Water 1 Cup
- Salt ¼ tsp
- Pepper ¼ tsp
- Oregano ¼ tsp
- Lemon juice 2 tbsp
- Coriander leaves 2 tbsp
Ingredient Image
Why This Recipe Is A Must Try
Full of rich, comforting flavors. The garlic and butter create a deliciously fragrant crust that keeps the chicken juicy and tender. It’s simple to make but feels special enough for any meal.
Tips To Improve This Recipe
- Let the chicken rest at room temperature before roasting to ensure even cooking.
- Use a meat thermometer to check for doneness; the internal temperature should reach 165°F (75°C).
- Baste the chicken with the melted garlic butter halfway through roasting for extra flavor and moisture.
- Use a meat thermometer to check for doneness; the internal temperature should reach 165°F (75°C).
- Baste the chicken with the melted garlic butter halfway through roasting for extra flavor and moisture.
Step 1
In a bowl, toss the chicken with salt, pepper, ginger garlic paste, and cornflour until everything is well coated.
Step 2
Heat some oil in a pan over medium-low heat and fry the chicken pieces until they turn golden brown. Set them aside.
Step 3
In the same pan, melt the butter and add the chopped garlic. Cook for about a minute until fragrant.
Step 4
Sprinkle in the cornflour and stir it into the butter and garlic. Slowly add water while stirring, and let it cook for 2-3 minutes until the sauce thickens.
Step 5
Season the sauce with salt, pepper, and oregano. Stir in the lemon juice and mix everything well.
Step 6
Add the chopped coriander leaves, give it a final stir, and pour the sauce over the fried chicken. Serve it hot and enjoy!
Serving Ideas For Family Meals
Serve with roasted vegetables or a fresh green salad for a balanced meal. Mashed potatoes or crusty bread also pair well to soak up the flavorful garlic butter sauce.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the chicken moist. For longer storage, freeze portions for up to 2 months.
Frequently Asked Questions
Can I use chicken breast instead of other cuts?
Yes, chicken breast works well; just adjust frying time to avoid overcooking.
How do I know when the chicken is fully cooked?
The chicken should be golden brown and reach an internal temperature of 75°C (165°F).
Can I prepare this recipe without frying the chicken?
You can bake the chicken at 200°C (400°F) for about 20-25 minutes, but frying gives the best texture.
What can I substitute for ginger garlic paste?
You can use equal parts minced garlic and grated ginger as a fresh substitute.
How thick should the sauce be?
The sauce should be smooth and slightly thickened to coat the chicken well.
Can I make the sauce ahead of time?
Yes, prepare the sauce in advance and reheat gently before adding the chicken.
Is it okay to use dried coriander instead of fresh?
Fresh coriander is preferred for flavor, but dried can be used; add less and earlier in cooking.
What side dishes pair well with this recipe?
Steamed rice, roasted vegetables, or a fresh salad complement this dish nicely.
