Crispy Butter Chicken is a delicious twist on the classic butter chicken, combining the rich, creamy flavors with a crispy coating. Here’s a recipe for you:
### **Crispy Butter Chicken**
#### **Ingredients:**
– **For the Chicken Marinade:**
– 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
– 1 cup plain yogurt
– 2 tbsp lemon juice
– 1 tbsp ground cumin
– 1 tbsp ground coriander
– 1 tbsp paprika
– 1 tsp turmeric
– 1 tsp garam masala
– 1 tsp salt
– 1/2 tsp black pepper
– **For the Crispy Coating:**
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/2 tsp baking powder
– 1/2 tsp salt
– 1/2 tsp black pepper
– 1 large egg
– 1 cup buttermilk (or regular milk with 1 tbsp vinegar)
– **For the Butter Chicken Sauce:**
– 2 tbsp butter
– 1 medium onion, finely chopped
– 3 cloves garlic, minced
– 1 tbsp grated ginger
– 1 can (14 oz) tomato sauce or crushed tomatoes
– 1 cup heavy cream
– 1 tsp paprika
– 1 tsp garam masala
– 1/2 tsp ground cumin
– 1/2 tsp ground coriander
– 1/2 tsp salt
– 1/2 tsp black pepper
– Fresh cilantro for garnish (optional)
#### **Instructions:**
1. **Marinate the Chicken:**
– In a large bowl, mix together yogurt, lemon juice, cumin, coriander, paprika, turmeric, garam masala, salt, and pepper.
– Add the chicken pieces and coat them well with the marinade. Cover and refrigerate for at least 1 hour or overnight for best results.
2. **Prepare the Crispy Coating:**
– In one bowl, mix together flour, cornstarch, baking powder, salt, and pepper.
– In another bowl, whisk together the egg and buttermilk.
– Dip each marinated chicken piece into the egg mixture, then coat thoroughly with the flour mixture.
3. **Fry the Chicken:**
– Heat oil in a large skillet over medium-high heat (about 1/2 inch deep).
– Fry the coated chicken pieces in batches until golden brown and crispy, about 4-5 minutes per side. Drain on paper towels.
4. **Make the Butter Chicken Sauce:**
– In a large skillet, melt the butter over medium heat.
– Add the chopped onion and cook until soft and translucent, about 5 minutes.
– Stir in garlic and ginger, cooking for another minute until fragrant.
– Add tomato sauce, heavy cream, paprika, garam masala, cumin, coriander, salt, and pepper. Stir and simmer for 10 minutes, letting the sauce thicken slightly.
5. **Combine and Serve:**
– Add the crispy chicken pieces to the sauce, tossing gently to coat.
– Cook for an additional 2-3 minutes until everything is heated through and well combined.
– Garnish with fresh cilantro if desired and serve with rice or naan.
Enjoy your crispy, creamy, and flavorful butter chicken!
