Crispy Butter Chicken

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Description:
This Crispy Butter Chicken features tender pieces of chicken coated in a spiced batter, fried until golden brown, and then tossed in a rich, creamy butter sauce. It’s a delightful twist on the traditional butter chicken, perfect served over rice or with naan.

Ingredients

For the Chicken:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup plain yogurt
  • 4 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 tablespoon garam masala
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • ½ teaspoon turmeric
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup all-purpose flour (for coating)
  • 1 egg, beaten
  • 1 cup breadcrumbs (Panko for extra crunch)
  • Oil for frying (vegetable or canola)

For the Butter Sauce:

  • 4 tablespoons butter
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 cup tomato puree
  • ½ cup heavy cream
  • 1 teaspoon garam masala
  • ½ teaspoon chili powder (adjust to taste)
  • Salt to taste
  • Fresh cilantro for garnish

Optional Ingredients:

  • Lemon juice for a fresh squeeze before serving
  • Green chilies for added heat

Instructions

  1. Marinate the Chicken:
    In a bowl, combine the yogurt, garlic, ginger, garam masala, cumin, paprika, turmeric, salt, and black pepper. Add the chicken pieces and mix until well coated. Cover and marinate in the refrigerator for at least 1 hour (or overnight for best results).
  2. Prepare for Frying:
    Set up a breading station with flour, beaten egg, and breadcrumbs in shallow dishes. Remove the chicken from the marinade, allowing excess to drip off. Dredge each piece first in flour, dip in egg, and finally coat with breadcrumbs.
  3. Fry the Chicken:
    In a large skillet, heat oil over medium heat. Once hot, add the breaded chicken pieces in batches, being careful not to overcrowd the pan. Fry until golden brown and cooked through, about 4-5 minutes per side. Remove and drain on paper towels.
  4. Make the Butter Sauce:
    In another pan, melt the butter over medium heat. Add the chopped onion and sauté until soft and translucent. Stir in the garlic and ginger and cook for another minute. Add the tomato puree, garam masala, chili powder, and salt. Cook for about 5-7 minutes, allowing the sauce to thicken slightly. Reduce heat and stir in the heavy cream. Let it simmer for a few minutes, adjusting seasoning as needed.
  5. Combine:
    Add the crispy chicken to the butter sauce and toss gently to coat.
  6. Serve:
    Garnish with fresh cilantro and serve hot over rice or with naan.

Tips for Success

  • Double Frying: For extra crispiness, fry the chicken twice—once, let it rest, and then fry again.
  • Oil Temperature: Ensure the oil is hot enough before adding the chicken to prevent sogginess.

Recommendations

  • Pair with basmati rice, naan, or a fresh salad.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat in the oven or stovetop to maintain crispiness.

Nutrition (per serving, estimated)

  • Calories: 450
  • Protein: 30g
  • Fat: 25g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Sodium: 700mg

Enjoy this delightful twist on a classic dish, savoring the comforting flavors of butter chicken with an irresistible crunch!

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