Crispy Butter Chicken is a dish that has captured the hearts and taste buds of food lovers around the world. Originating from the vibrant streets of India, this delectable recipe combines tender chicken pieces with a rich, creamy sauce that is both comforting and indulgent. The crispy texture of the chicken, achieved through a perfect frying technique, adds an exciting contrast to the velvety sauce, making each bite a delightful experience.
People adore crispy butter chicken not just for its incredible flavor, but also for its versatility. Whether served with fluffy basmati rice, warm naan, or even as a filling for wraps, this dish is a crowd-pleaser at any gathering. The balance of spices and the lusciousness of the butter sauce create a symphony of taste that leaves you craving more. Join me as we dive into this mouthwatering recipe that promises to bring a taste of India right to your kitchen!
Ingredients:
- 1 lb (450g) boneless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon chili powder (adjust to taste)
- Salt, to taste
- 1 cup all-purpose flour
- 1 cup breadcrumbs (preferably panko for extra crunch)
- 2 large eggs, beaten
- Vegetable oil, for frying
- 1 tablespoon butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream
- Fresh cilantro, for garnish
Marinating the Chicken
To start, I like to marinate the chicken to infuse it with flavor and tenderness. Here’s how I do it:
- In a large mixing bowl, combine the plain yogurt, lemon juice, ground cumin, ground coriander, turmeric powder, garam masala, chili powder, and salt. Mix well until all the spices are evenly distributed.
- Add the chicken pieces to the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or ideally overnight. This allows the flavors to penetrate the chicken deeply.
Preparing the Breading
While the chicken is marinating, I prepare the breading station. This is crucial for achieving that crispy texture.
- Set up three shallow bowls: one for the all-purpose flour, one for the beaten eggs, and one for the breadcrumbs.
- In the first bowl, season the flour with a pinch of salt and pepper. In the second bowl, beat the eggs until they are well mixed. In the third bowl, you can add a bit of seasoning to the breadcrumbs if you like, such as garlic powder or paprika for extra flavor.
Frying the Chicken
Now that the chicken is marinated and the breading station is ready, it’s time to fry the chicken. Here’s how I do it:
- In a large skillet or frying pan, heat about 1/2 inch of vegetable oil over medium-high heat. You can test if the oil is hot enough by dropping a small piece of bread into it; if it sizzles, you’re good to go.
- Take each piece of marinated chicken and first coat it in the flour, shaking off any excess. Then dip it into the beaten eggs, allowing any excess to drip off, and finally coat it in the breadcrumbs, pressing gently to ensure they stick.
- Carefully place the breaded chicken pieces into the hot oil, making sure not to overcrowd the pan. Fry in batches if necessary. Cook for about 4-5 minutes on each side, or until golden brown and crispy. Use tongs to flip the chicken gently.
- Once cooked, transfer the chicken to a plate lined with paper towels to drain any excess oil. Repeat the process until all the chicken is fried.
Making the Butter Chicken Sauce
While the chicken is frying, I like to prepare the rich and creamy sauce that will bring everything together. Here’s how I make it:
- In a large saucepan, melt the butter over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 5-7 minutes.
- Add the minced garlic and grated ginger to the pan, stirring for about 1 minute until fragrant.
- Pour in the crushed tomatoes and stir well. Let the mixture simmer for about 10 minutes, allowing the flavors to meld together.
- Reduce the heat to low and slowly stir in the heavy cream. This will give the sauce its rich and creamy texture. Allow it to simmer for another 5 minutes
Conclusion:
In summary, this Crispy Butter Chicken recipe is an absolute must-try for anyone looking to elevate their dinner game. The combination of tender chicken, rich and creamy sauce, and that delightful crispy texture creates a dish that is not only satisfying but also incredibly flavorful. Whether you’re serving it over a bed of fluffy basmati rice, alongside warm naan, or even in a wrap for a delicious lunch, the possibilities are endless. Feel free to get creative with this recipe! You can add your favorite vegetables to the sauce, swap out the chicken for paneer for a vegetarian twist, or even spice it up with some extra chili flakes if you like a bit of heat. The beauty of this Crispy Butter Chicken is that it can be tailored to suit your taste preferences and dietary needs. I encourage you to give this recipe a try and experience the joy of cooking something truly special. Once you’ve made it, I’d love to hear about your experience! Share your thoughts, any variations you tried, or even a photo of your delicious creation. Let’s spread the love for this Crispy Butter Chicken together! Happy cooking! Print
Crispy Butter Chicken: The Ultimate Recipe for a Flavorful Feast
- Total Time: 90 minutes
- Yield: 4 servings 1x
Description
Enjoy a comforting Butter Chicken made with crispy marinated chicken thighs in a creamy tomato sauce. This flavorful dish is perfect for impressing guests or enjoying a cozy family dinner.
Ingredients
Scale- 1 lb (450g) boneless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon chili powder (adjust to taste)
- Salt, to taste
- 1 cup all-purpose flour
- 1 cup breadcrumbs (preferably panko for extra crunch)
- 2 large eggs, beaten
- Vegetable oil, for frying
- 1 tablespoon butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream
- Fresh cilantro, for garnish
Instructions
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- In a large mixing bowl, combine the plain yogurt, lemon juice, ground cumin, ground coriander, turmeric powder, garam masala, chili powder, and salt. Mix well until all the spices are evenly distributed.
- Add the chicken pieces to the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or ideally overnight.
- Set up three shallow bowls: one for the all-purpose flour, one for the beaten eggs, and one for the breadcrumbs.
- In the first bowl, season the flour with a pinch of salt and pepper. In the second bowl, beat the eggs until they are well mixed. In the third bowl, you can add a bit of seasoning to the breadcrumbs if you like.
- In a large skillet or frying pan, heat about 1/2 inch of vegetable oil over medium-high heat.
- Take each piece of marinated chicken and coat it in the flour, shaking off any excess. Then dip it into the beaten eggs, allowing any excess to drip off, and finally coat it in the breadcrumbs.
- Carefully place the breaded chicken pieces into the hot oil, frying in batches if necessary. Cook for about 4-5 minutes on each side, or until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.
- In a large saucepan, melt the butter over medium heat. Add the finely chopped onion and sauté until translucent, about 5-7 minutes.
- Add the minced garlic and grated ginger, stirring for about 1 minute until fragrant.
- Pour in the crushed tomatoes and stir well. Let the mixture simmer for about 10 minutes.
- Reduce the heat to low and slowly stir in the heavy cream. Allow it to simmer for another 5 minutes.
- Add the fried chicken pieces to the sauce, stirring gently to coat. Let it simmer for an additional 5 minutes to meld the flavors.
- Garnish with fresh cilantro before serving.
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Notes
- For extra flavor, consider adding a pinch of sugar to the sauce to balance the acidity of the tomatoes.
- Serve with basmati rice or naan for a complete meal.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
