Creamy Lemon Butter Chicken

creamy lemon chicken

I am getting hooked to the food videos that come on FB. They look so easy and droolicious. Had saved this a while back with the thought that I would make it sometime.

creamy lemon chicken

My family and friends know that I love cooking and 2-3 of them sent me the link to check out. Which meant that this dish was never far away from my mind.

creamy lemon chicken

Few friends came over today, and it was a good occasion to experiment on them. Love my Guinea pigs. It’s a really interesting and yum dish though quite rich. I did have to modify for lack of ingredients but it still was finger licking.


750 gms chicken legs/thighs
1 tbsp paprika
Salt to taste
1 tsp dried thyme
3 Tbsp. Amul butter
3 cloves of garlic chopped
1.5 pkt Amul cream (300ml)

1 tbsp red chilli flakes
1/4 cup Amul cheese spread
1 tbsp lemon juice
1/2 bunch spinach


  1. Season chicken thighs with salt and paprika. Keep aside for 2 hours.
  2. Melt 2 Tbsp. butter in a large pan over medium high heat. Add chicken and sear both sides until golden brown. Drain excess fat and set aside.
  3. Mix the cheese spread, cream and half cup water till blended well.
  4. Melt 1 Tbsp. butter in the pan. Add garlic, stir until fragrant, then add the cream & cheese mix, thyme, chilli flakes and stir. Bring to boil, then reduce heat to low.
  5. Stir in spinach, simmer until spinach has wilted and the sauce has thickened. Add lime juice. Adjust seasoning. 
  6. Add the chicken and this sauce in an oven proof dish. Cover with foil.
  7. Bake at 200˚C for 20 minutes. Then remove the foil and bake for another 10 minutes
  8. Serve immediately with some bread on the side
Rcp courtesy – (with modifications)