Ginger's Hot Tangy Buttered Chicken

Transform your weeknight dinners with "Ginger's Hot Tangy Buttered Chicken," a mouthwatering fusion of bold flavors and creamy richness that’s bound to impress. This recipe features tender, marinated chicken thighs, seared to perfection and simmered in a luscious sauce made with tomato paste, heavy cream, honey, and aromatic ginger and garlic. A touch of red chili powder adds a customizable kick, balanced beautifully by tangy lemon juice and the indulgent creaminess of butter. Perfectly paired with fluffy basmati rice or warm naan, this 45-minute dish is a crowd-pleaser that's as easy to prepare as it is satisfying. Whether you're craving spice, tang, or a buttery finish, this one-pan wonder delivers all the flavor you need in a seamless, stress-free cooking experience.

Nutriscore Rating: 60/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1.5 pounds Boneless, skinless chicken thighs
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 2 tablespoons Ginger, minced
• 1 tablespoon Garlic, minced
• 1 teaspoon Red chili powder (adjust to taste)
• 2 tablespoons Lemon juice
• 2 tablespoons Vegetable oil
• 4 tablespoons Unsalted butter
• 3 tablespoons Tomato paste
• 0.5 cup Heavy cream
• 1 tablespoon Honey
• 2 tablespoons Cilantro, chopped (optional garnish)
• 0 Cooked basmati rice or naan (for serving)

Directions

Step 1

Trim the chicken thighs of any excess fat and cut them into bite-sized pieces. Season with salt, pepper, and half of the lemon juice. Set aside to marinate while preparing the other ingredients.

Step 2

In a large skillet or pan, heat the vegetable oil over medium-high heat. Add the chicken in batches (to avoid overcrowding) and sear until golden brown on both sides, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.

Step 3

Reduce the heat to medium and add the butter to the same skillet. Once the butter has melted, stir in the minced ginger, garlic, and chili powder. Saute for 1-2 minutes until fragrant.

Step 4

Stir in the tomato paste and cook for 2 minutes to deepen the flavor.

Step 5

Pour in the heavy cream, the remaining lemon juice, and honey. Stir until the sauce is smooth and well combined. Let it simmer for 2-3 minutes.

Step 6

Return the seared chicken to the skillet, along with any juices that may have collected. Spoon the sauce over the chicken to coat evenly. Cover and simmer for 10-12 minutes, until the chicken is cooked through and the flavors meld together.

Step 7

Taste the sauce and adjust seasoning with more salt, pepper, or lemon juice, if needed.

Step 8

Garnish with chopped cilantro, if desired. Serve hot with basmati rice or naan to soak up the delicious sauce.

Nutrition Facts

Serving size	(1170.1g)

Amount per serving	% Daily Value*
Calories	2804.9

Total Fat 190.4g	0%
Saturated Fat 76.4g	0%
Polyunsaturated Fat 16.8g
Cholesterol 1094.5mg	0%
Sodium 3046.9mg	0%
Total Carbohydrate 81.1g	0%
Dietary Fiber 4.5g	0%
Total Sugars 24.7g
Protein 185.2g	0%

Vitamin D 47.6IU	0%
Calcium 168.0mg	0%
Iron 10.3mg	0%
Potassium 2368.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.7%

Protein: 26.7%

Carbs: 11.7%