Introduction:
Crispy Butter Chicken is a delicious twist on the classic Butter Chicken (Murgh Makhani) that’s both crispy and flavorful. The chicken is marinated in a blend of spices and yogurt, then battered and fried to perfection. Once crispy, it’s coated in a creamy, rich butter sauce that’s infused with fragrant spices. The result is a mouthwatering dish that combines crispy textures with the creamy, comforting flavors of butter chicken. It’s perfect served with naan, rice, or even as a standalone dish for an indulgent meal.
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 ginger-garlic paste
1 tsp turmeric powder
1 tsp ground cumin
1 tsp paprika
1 tsp garam masala
1/2 tsp ground coriander
Salt to taste
1 tbsp lemon juice
For the Battering & Frying:
1/2 cup all-purpose flour
1/4 cup cornstarch
1/2 tsp baking powder
1/2 tsp garlic powder
Salt to taste
Water (as needed to make batter)
Oil for frying (vegetable or canola oil works well)
For the Butter Sauce:
2 tbsp unsalted butter
1 medium onion, finely chopped
2 cloves garlic, minced
1 tbsp grated ginger
1 tsp ground cumin
1 tsp garam masala
1/2 tsp chili powder (adjust to taste)
1/2 cup tomato puree
1/4 cup heavy cream
1/4 cup water or chicken broth
Salt to taste
Fresh cilantro for garnish
Instructions:
Marinate the Chicken:
In a bowl, combine the chicken pieces with yogurt, ginger-garlic paste, turmeric, cumin, paprika, garam masala, ground coriander, salt, and lemon juice. Mix well to coat the chicken evenly. Cover and marinate for at least 30 minutes, or up to 4 hours in the refrigerator for deeper flavor.
Prepare the Battering:
In a separate bowl, combine the all-purpose flour, cornstarch, baking powder, garlic powder, and salt. Gradually add water, stirring until the batter reaches a thick, smooth consistency (similar to pancake batter).
Fry the Chicken:
Heat oil in a deep skillet or frying pan over medium-high heat. Dip the marinated chicken pieces into the batter, ensuring they’re fully coated. Carefully drop the battered chicken into the hot oil, frying in batches to avoid overcrowding. Fry for about 3-4 minutes, or until golden brown and crispy on the outside. Remove and drain on paper towels.
Prepare the Butter Sauce:
In a large pan, heat 2 tablespoons of butter over medium heat. Add the chopped onion and sauté until soft and golden, about 5 minutes.
Add the minced garlic and grated ginger, sautéing for another 1-2 minutes until fragrant.
Stir in the cumin, garam masala, and chili powder, cooking for 30 seconds to release the spices’ aroma.
Add the tomato puree, water or chicken broth, and simmer for 5-7 minutes until the sauce thickens slightly.
Reduce the heat and stir in the heavy cream, mixing until smooth. Season with salt to taste.
Combine the Chicken and Sauce:
Add the crispy chicken pieces to the butter sauce, gently tossing to coat. Simmer for another 2-3 minutes, allowing the chicken to absorb the flavors of the sauce.
Serve:
Garnish the crispy butter chicken with fresh cilantro and serve hot with naan, basmati rice, or your favorite sides.
Description:
Crispy Butter Chicken combines the best of both worlds: tender, juicy chicken fried to a crisp golden brown, then coated in a rich, creamy, and aromatic butter sauce. The blend of spices from the marinade and sauce creates a comforting, savory dish with layers of flavor. The crispy texture adds an extra element of satisfaction to this already indulgent dish, making it a crowd favorite.
Tips:
If you prefer a milder version, reduce or omit the chili powder from the sauce and marinade.
Marinate the chicken for at least an hour, but the longer it marinates, the more flavorful it will be.
For an extra crispy coating, double-dip the chicken pieces: dip them in the batter, let them rest briefly, and then dip them again before frying.
Use a thermometer to ensure the oil is hot enough for frying (around 350°F or 175°C) to achieve the perfect crisp.
You can make the sauce ahead of time and reheat it when you’re ready to assemble the dish.
Variations:
Crispy Butter Paneer: For a vegetarian version, substitute paneer (Indian cottage cheese) cubes for the chicken and follow the same process.
Spicy Crispy Butter Chicken: Add more chili powder, red pepper flakes, or even green chilies to the sauce for extra heat.
Baked Version: For a lighter option, you can bake the battered chicken at 400°F (200°C) for about 20-25 minutes instead of frying it.
Corrections:
Be sure to avoid overcrowding the frying pan when cooking the chicken. Frying in batches ensures that the chicken gets crispy and doesn’t become soggy.
If the butter sauce becomes too thick, you can thin it out with more chicken broth or water until it reaches your desired consistency.
Enjoy:
Now that your Crispy Butter Chicken is ready, take a moment to enjoy the combination of crispy chicken and smooth, flavorful butter sauce. Whether served with rice, naan, or as a standalone dish, this recipe is sure to impress and satisfy! Enjoy the rich, comforting flavors in every bite!