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Florentine Butter Chicken Recipe
Annie Graves

Florentine Butter Chicken

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 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Dinner
Cuisine: Italian
Calories: 500
Ingredients Method Notes

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.

Method
 

Marinate the Chicken
  1. In a large bowl, combine the yogurt, lemon juice, turmeric, cumin, paprika, cayenne pepper (if using), and salt.
  2. Add the chicken pieces and toss to coat.
  3. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
Cook the Chicken
  1. In a large skillet or pot, melt 1 tbsp of butter with 1 tbsp olive oil over medium heat.
  2. Add the marinated chicken and cook for 6-8 minutes until browned on all sides and cooked through.
  3. Remove the chicken from the skillet and set aside.
Make the Butter Chicken Sauce
  1. In the same skillet, add the remaining 1 tbsp of butter and chopped onions.
  2. Sauté for 3-4 minutes until softened.
  3. Stir in the garlic, cumin, coriander, garam masala, and cinnamon, and cook for another 1-2 minutes until fragrant.
  4. Pour in the crushed tomatoes and bring the mixture to a simmer.
  5. Cook for 10-12 minutes, stirring occasionally, until the sauce thickens slightly.
  6. Stir in the heavy cream and season with salt and pepper to taste.
Cook the Spinach Florentine Style
  1. In a separate pan, melt 1 tbsp of butter over medium heat.
  2. Add the spinach and cook until wilted, about 3-4 minutes.
  3. Stir in the Parmesan cheese (if using) and a pinch of nutmeg.
  4. Season with salt and pepper.
Combine the Chicken and Spinach
  1. Stir the cooked chicken into the butter chicken sauce, then add the sautéed spinach.
  2. Simmer for an additional 5 minutes to let the flavors meld together.
Serve
  1. Serve the Florentine Butter Chicken hot, garnished with fresh parsley or basil.
  2. air it with basmati rice, naan bread, or even pasta for a fusion twist.
  3. Enjoy!

Notes

Nutritional Information (Per Serving - 1 cup of Florentine Butter Chicken):

  • Calories: 450-500
  • Carbohydrates: 12g
  • Protein: 35g
  • Fat: 30g
  • Saturated Fat: 15g
  • Sodium: 800mg
  • Fiber: 4g
  • Sugar: 5g

 

Notes/Advice:

  • Additions/Subtractions:
    • For extra creaminess, add a splash of coconut milk or heavy cream to the spinach mixture.
    • If you prefer more sauce, you can double the sauce ingredients (tomatoes, cream, and spices) for an extra saucy dish.
    • Adjust the spices to your taste—more garam masala for a richer flavor or more nutmeg for a deeper Florentine twist.