Butter Chicken Recipe

We be serving our Butter Chicken Recipe on our Rice Pilaf

Using a chafing dish, we’ll bake rice, enough to fill half of the pan, following our recipe.

Then, after the chicken is finished, we’ll put it right on top of the cooked rice, and serve. In the chafer, the rice will add moisture and wonderful taste to the chicken.

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Portions/Servings This recipe will feed 24 people.
Read about Party Food Quantities to plan for more or less.


18 boneless, skinless, chicken thighs
1 dozen eggs, beater well
1/2 can Evaporated milk
Veggie oil spray
2 boxes of Ritz crackers, crushed into crumbs
1 tablespoon garlic powder
1/2 tablespoon salt
1/2 tablespoon pepper
1-1/2 pounds butter, no substitute

Directions for Butter Chicken Recipe

The day of your party, follow our rice pilaf recipe, cutting the ingredients in half. Prep as directed, and place in the food pan of your chafing dish, and bake at 400° for 1+ hour, covered tightly in foil.

When the rice is baking, begin the chicken. Cut the chicken into 1” pieces. Refrigerate until ready to dip.

Using a large baking dish or half sheet pan, spray it well with the veggie oil spray. Set aside

Mix the eggs with the milk in one bowl, and pour the crackers into another bowl nearby. Add the garlic, pepper and salt to the cracker crumbs.

Dip the chicken into the egg mix, and then into the crumbs. Arrange on your pan, careful not to pile them on top of each other. Cut the butter into pieces and arrange them around the chicken.

Bake for 40 minutes in a preheated 400° F oven. Check a couple of pieces with your thermometer - you’re looking for 165° . When you get to that temp, remove from the oven, cover the chicken with foil and set near the stove to keep warm.

Rice and chicken done? Remove both from the oven, open the foil on the rice, give it a stir, and put the cooked chicken pieces on top of the rice. Cover with foil.

Remember to check the water level under the food in the chafer. If you need to add more, always add boiling water.

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