Saima tried this dish at a restaurant and loved it, so I decided to recreate it! In this recipe, I’m sharing my take on Garlic Butter Chicken with Chimichurri Sauce, along with tips to help you make the perfect chimichurri sauce every time. I’d also love to know how you enjoy chimichurri sauce—what do you pair it with? Share your favorite combinations in the comments! #FoodFusion #HappyCookingToYou #GarlicButterChicken #ChimichurriSauce #ChickenRecipe #RestaurantInspired #AsadMemon #Chimichurri #ChickenDinner
Ingredients:
Prepare Chimichurri Sauce:
-Fresh parsley handful
-Hara dhania (Fresh coriander) handful
-Pyaz (Onion) 1 small
-Lehsan (Garlic) 6 cloves
-Iodized Himalayan pink salt ½ tsp or to taste
-Kali mirch (Black pepper) crushed ½ tsp
-Lal mirch (Red chilli) crushed 2 tsp
-Dried oregano 1 tsp
-Extra virgin olive oil ½ Cup
-Sirka (Vinegar) 2 tbs
-Lemon juice 1 lemon (3-4 tbs)
-Boneless chicken 500g
-Iodized Himalayan pink salt ½ tsp or to taste
-Paprika powder 1 tsp
-Kali mirch powder (Black pepper powder) ½ tsp
-Dried oregano 1 tsp
-Lehsan powder (Garlic powder) 1 tsp
-Maida (All-purpose flour) 2 tsp
-Zeera powder (Cumin powder) ½ tsp
-Lemon juice 2 tsp
-Extra virgin olive oil 2 tbs
-Makhan (Butter) 2-3 tbs
-Lehsan (Garlic) finely chopped 2 tbs
-Dissolve 1 chicken cube in 1/2 cup hot water
-Hot sauce 1 tbs
-Honey 1 tbs
Direction:
Prepare Chimichurri Sauce:
-Chop fresh parsley, fresh coriander, onion, garlic, & transfer it into a jar.
-Add pink salt, black pepper, red chilli crushed, oregano, olive oil, vinegar, squeeze 1 lemon juice, mix well, cover & rest for 2 hours.
-Chimichurri sauce is ready; set aside.
-Storage: Can be stored in an airtight container in the refrigerator for up to 2 weeks & in the freezer for up to 2 months.
Prepare Garlic Butter Chimichurri Chicken Bites:
-Cut chicken into bite-sized pieces & transfer it to a bowl.
-Add pink salt, paprika powder, black pepper powder,
oregano, garlic powder, all-purpose flour, cumin powder, lemon juice, & mix well.
-Cover & marinate for 15-20 minutes.
-In a pan, add extra virgin olive oil & heat it.
-Add marinated chicken; cook on high flame for 2-3 minutes on each side.
-Take out chicken pieces & set aside.
-In the same pan, add butter; let it melt, add garlic, mix well, sauté on medium flame until fragrant.
-Add chicken stock, mix well, add hot sauce, mix well.
-Add honey, mix well. Garlic butter sauce is ready!
-Add cooked chicken, mix well, and cook on medium flame for 1-2 minutes.
-Serve over cooked rice and garnish with prepared chimichurri sauce, cherry tomatoes, green chillies, lemon wedges & parsley.
