2 tablespoons butter
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon ginger, minced
1 can (14 oz) crushed tomatoes
1 teaspoon garam masala
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon turmeric
½ teaspoon chili powder (adjust for spice preference)
1 cup heavy cream
Salt and sugar to taste
Fresh cilantro for garnish (optional)
Instructions
Prepare the Chicken:
In a large mixing bowl, whisk together the flour, cornstarch, garlic powder, onion powder, paprika, turmeric, salt, and pepper.
In a separate bowl, whisk the egg and buttermilk together. Dip the chicken pieces into the egg mixture, ensuring they are evenly coated.
Then, dredge the coated chicken pieces in the flour mixture, pressing gently to ensure the flour sticks. Set aside the battered chicken pieces.
Fry the Chicken:
Heat oil in a deep frying pan or large skillet over medium heat. Once the oil is hot (about 350°F or 175°C), carefully add the battered chicken pieces. Fry in batches to avoid overcrowding the pan.
Cook the chicken for 4-5 minutes, turning occasionally, until golden brown and crispy. Once cooked, remove from the oil and place on a paper towel-lined plate to drain excess oil.
Make the Butter Chicken Sauce:
In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté for 2-3 minutes, until softened and lightly golden.
Add the minced garlic and ginger, and sauté for another minute until fragrant.
Stir in the crushed tomatoes, garam masala, cumin, paprika, turmeric, and chili powder. Let the sauce simmer for 5-7 minutes to allow the flavors to meld together.
Pour in the heavy cream and stir to combine. Allow the sauce to simmer for an additional 5 minutes until it thickens slightly. Taste and adjust seasoning with salt and sugar as needed.
Combine the Chicken and Sauce:
Once the sauce is ready, gently add the crispy chicken pieces to the skillet. Stir to coat the chicken evenly with the sauce, but be careful not to break the crispy crust.
Let the chicken simmer in the sauce for an additional 2-3 minutes to soak in the flavors.
Serve:
Serve the crispy butter chicken hot, garnished with fresh cilantro. It pairs perfectly with steamed basmati rice, naan, or a side of sautéed vegetables.
Tips for Serving and Storing
Serving Suggestions:
Serve with a side of basmati rice or naan bread to soak up the delicious butter chicken sauce.
For a balanced meal, serve with a fresh cucumber salad or a side of sautéed spinach.
Add a squeeze of lemon juice on top of the chicken before serving for a refreshing burst of citrus.
Storing Leftovers:
Store leftover crispy butter chicken in an airtight container in the refrigerator for up to 3 days.
To reheat, place the chicken in a skillet over low heat, allowing it to gently warm up while retaining its crispiness. You can also heat it in the microwave, but the crispy texture might not hold up as well.
Freezing:
If you’d like to freeze the chicken, store the fried chicken pieces separately from the sauce in airtight containers or freezer bags. The chicken can be frozen for up to 2-3 months.
When ready to serve, thaw the chicken and sauce separately, then reheat both before combining them.
Variants
Spicy Crispy Butter Chicken:
For a spicier version, increase the amount of chili powder or add a few slices of fresh green chilies to the sauce. You can also incorporate hot sauce or red pepper flakes into the marinade for the chicken.
Vegetarian Version (Crispy Tofu Butter Chicken):
Substitute the chicken with crispy fried tofu or paneer for a vegetarian twist. Follow the same instructions, ensuring the tofu or paneer is coated and fried until crispy before adding to the sauce.
Crispy Chicken Wings:
Instead of bite-sized chicken pieces, you can use chicken wings. Fry them until crispy and then add to the butter chicken sauce. This variant is perfect for a party or casual gathering.
Lighter Version:
To make a lighter version of this dish, you can bake the battered chicken pieces instead of frying them. Place the coated chicken on a baking sheet and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through to ensure even crisping.
FAQ
Can I use bone-in chicken for this recipe?
While boneless, skinless chicken is commonly used for this dish, you can absolutely use bone-in chicken. However, it may take longer to cook, and you may need to adjust the frying time to ensure the chicken is fully cooked.
Can I prepare the crispy chicken in advance?
Yes, you can fry the chicken in advance and store it in an airtight container. When you’re ready to serve, just reheat it in the oven or a skillet to maintain the crispy texture, then add the butter chicken sauce.
Can I make the sauce ahead of time?
Yes, the butter chicken sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat it before adding the crispy chicken pieces.
Is this dish spicy?
The recipe is mildly spiced. However, you can adjust the heat level by increasing the amount of chili powder or adding fresh green chilies to the sauce for a spicier version.
What can I substitute for heavy cream in this recipe?
You can substitute heavy cream with coconut cream for a dairy-free version or use half-and-half for a lighter option.
Conclusion
Crispy Butter Chicken is an indulgent, flavorful dish that blends the crispy, golden texture of fried chicken with the rich, creamy sauce of classic butter chicken. With a simple set of ingredients and a few easy steps, this dish is sure to be a crowd-pleaser at any table. Whether you’re serving it for a special dinner or a weeknight treat, this crispy version of butter chicken is sure to become a new favorite in your household.
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