Name: Florentine Butter Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 lb boneless (skinless chicken thighs or breasts, cut into bite-sized pieces); 1/2 cup plain yogurt; 1 tbsp lemon juice; 1 tsp turmeric; 1 tsp ground cumin; 1 tsp paprika; 1/2 tsp cayenne pepper (optional, for heat); 1 tsp salt; 2 tbsp unsalted butter; 1 tbsp olive oil; 1 small onion (finely chopped); 3 cloves garlic (minced); 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp garam masala; 1/2 tsp ground cinnamon; 1 14.5 oz can crushed tomatoes; 1/2 cup heavy cream (or coconut milk for a lighter option); Salt and freshly ground black pepper (to taste); 2 cups fresh spinach (roughly chopped); 1 tbsp unsalted butter; 1/2 cup Parmesan cheese (grated (optional)); 1/4 tsp ground nutmeg; Fresh parsley or basil (chopped (for garnish)); Vegan: Use tofu or a plant-based meat substitute instead of chicken (and swap yogurt, butter, and cream with vegan alternatives.); Gluten-Free: This recipe is naturally gluten-free.; Low-Fat: Use low-fat yogurt and coconut milk to lighten the dish.

If you’re ready for a dish that blends the best of two worlds, this Florentine Butter Chicken is the perfect choice. Combining the creamy, spiced richness of Indian butter chicken with the savory spinach flavor of Italian Florentine cuisine, this dish is both indulgent and delicious. Serve it with rice, pasta, or naan for a meal that’s sure to impress.

Ready to dive into this creamy fusion creation? Let’s get started!

Florentine Butter Chicken

Annie Graves

Indulge in this Florentine Butter Chicken! Juicy chicken cooked in a rich, creamy spinach sauce with buttery, savory flavors—a perfect fusion of Italian and Indian cuisine.

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Prep Time 15

Cook Time 30

Total Time 45

Course Dinner

Cuisine Italian

Servings 4

Calories 500 kcal

Ingredients

For the Chicken Marinade

1 lb boneless skinless chicken thighs or breasts, cut into bite-sized pieces
1/2 cup plain yogurt
1 tbsp lemon juice
1 tsp turmeric
1 tsp ground cumin
1 tsp paprika
1/2 tsp cayenne pepper optional, for heat
1 tsp salt

For the Butter Chicken Sauce

2 tbsp unsalted butter
1 tbsp olive oil
1 small onion finely chopped
3 cloves garlic minced
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
1/2 tsp ground cinnamon
1 14.5 oz can crushed tomatoes
1/2 cup heavy cream or coconut milk for a lighter option
Salt and freshly ground black pepper to taste

For the Spinach (Florentine Style)

2 cups fresh spinach roughly chopped
1 tbsp unsalted butter
1/2 cup Parmesan cheese grated (optional)
1/4 tsp ground nutmeg
Fresh parsley or basil chopped (for garnish)

Substitutions

Vegan: Use tofu or a plant-based meat substitute instead of chicken and swap yogurt, butter, and cream with vegan alternatives.
Gluten-Free: This recipe is naturally gluten-free.
Low-Fat: Use low-fat yogurt and coconut milk to lighten the dish.

Instructions

Marinate the Chicken

In a large bowl, combine the yogurt, lemon juice, turmeric, cumin, paprika, cayenne pepper (if using), and salt.
Add the chicken pieces and toss to coat.
Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

Cook the Chicken

In a large skillet or pot, melt 1 tbsp of butter with 1 tbsp olive oil over medium heat.