Crispy Butter Chicken: The Ultimate Recipe for a Flavorful Feast

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.

What I love most about crispy butter chicken is its ability to bring people together. Whether it’s a family dinner or a festive gathering, this dish never fails to impress. The harmonious blend of spices and the lusciousness of the butter sauce create a flavor profile that is simply irresistible. Plus, it’s surprisingly easy to prepare, making it a go-to recipe for both novice cooks and seasoned chefs alike. Join me as we dive into the world of crispy butter chicken and discover why it has become a beloved staple in kitchens everywhere!

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 crispiness)
• 2 large eggs
• 1/2 cup unsalted 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
• Cooked basmati rice or naan, for serving

Marinating the Chicken

First things first, we need to marinate the chicken to infuse it with all those delicious flavors. Here’s how I do it:

1. 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.
2. Add the chicken pieces to the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 1 hour, or ideally overnight. This step is crucial for tender and flavorful chicken.

Preparing the Breading

While the chicken is marinating, let’s prepare the breading for that crispy exterior:

1. In one shallow dish, add the all-purpose flour. In a second dish, beat the eggs until they are well mixed. In a third dish, place the breadcrumbs.
2. Once the chicken has marinated, take each piece and first coat it in the flour, shaking off any excess.
3. Next, dip the floured chicken into the beaten eggs, allowing any excess to drip off.
4. Finally, roll the chicken in the breadcrumbs, pressing gently to ensure they adhere well. Place the breaded chicken pieces on a plate and set aside.

Cooking the Chicken

Now it’s time to cook the chicken to achieve that perfect crispy texture:

1. In a large skillet or frying pan, melt the unsalted butter over medium heat. You want enough butter to cover the bottom of the pan generously.
2. Once the butter is hot and bubbling, carefully add the breaded chicken pieces in batches. Avoid overcrowding the pan, as this will lower the temperature and prevent crispiness.
3. Cook the chicken for about 4-5 minutes on each side, or until golden brown and cooked through. You can check for doneness by cutting into a piece; it should be opaque and juices should run clear.
4. Once cooked, transfer the chicken to a paper towel-lined plate to drain any excess oil. Repeat with the remaining chicken pieces.

Making the Butter Chicken Sauce

While the chicken is cooking, let’s whip up that rich and creamy butter chicken sauce:

1. In the same skillet, add a little more butter if needed, and toss in the finely chopped onion. Sauté for about 5-7 minutes, or until the onion is soft and translucent.
2. Add the minced garlic and grated ginger to the skillet, stirring for about 1 minute until fragrant.
3. Pour in the crushed tomatoes and stir well. Let the mixture simmer for about 10 minutes, allowing the flavors to meld together.
4. After 10 minutes, reduce the heat to low and stir in the heavy cream. Mix until the sauce is smooth and creamy.
5. Season the sauce with salt to taste, and if you like a bit more heat, feel free to add a pinch of chili powder or cayenne pepper

   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 as a filling for a wrap, the possibilities are endless. You can also experiment with variations by adding your favorite vegetables or adjusting the spice levels to suit your taste. I encourage you to give this Crispy Butter Chicken a try and experience the joy it brings to your table. Don’t forget to share your cooking adventures and any personal twists you add to the recipe! I would love to hear how it turns out for you. So roll up your sleeves, gather your ingredients, and let’s make some delicious memories together! Print

   Crispy Butter Chicken: The Ultimate Recipe for a Flavorful Feast

   

   Print Recipe

   Enjoy a rich and creamy Butter Chicken made with tender, marinated chicken thighs and a crispy breadcrumb crust. This flavorful dish is perfect over basmati rice or with warm naan, offering a delightful fusion of spices that will satisfy your taste buds.

   • Author: Dottie
   • Prep Time: 60 minutes
   • Cook Time: 30 minutes
   • Total Time: 90 minutes
   • Yield: 4 servings 1x

   Ingredients

   Scale 1x2x3x

   • 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 crispiness)
   • 2 large eggs
   • 1/2 cup unsalted 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
   • Cooked basmati rice or naan, for serving

   Instructions

   1. 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.
   2. Add the chicken pieces to the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 1 hour, or ideally overnight.
   3. In one shallow dish, add the all-purpose flour. In a second dish, beat the eggs until they are well mixed. In a third dish, place the breadcrumbs.
   4. Once the chicken has marinated, take each piece and first coat it in the flour, shaking off any excess.
   5. Next, dip the floured chicken into the beaten eggs, allowing any excess to drip off.
   6. Finally, roll the chicken in the breadcrumbs, pressing gently to ensure they adhere well. Place the breaded chicken pieces on a plate and set aside.
   7. In a large skillet or frying pan, melt the unsalted butter over medium heat.
   8. Once the butter is hot and bubbling, carefully add the breaded chicken pieces in batches. Avoid overcrowding the pan.
   9. Cook the chicken for about 4-5 minutes on each side, or until golden brown and cooked through. Transfer the cooked chicken to a paper towel-lined plate to drain excess oil.
   10. In the same skillet, add a little more butter if needed, and toss in the finely chopped onion. Sauté for about 5-7 minutes, or until the onion is soft and translucent.
   11. Add the minced garlic and grated ginger to the skillet, stirring for about 1 minute until fragrant.
   12. Pour in the crushed tomatoes and stir well. Let the mixture simmer for about 10 minutes.
   13. After 10 minutes, reduce the heat to low and stir in the heavy cream. Mix until the sauce is smooth and creamy.
   14. Season the sauce with salt to taste, and if desired, add a pinch of chili powder or cayenne pepper for extra heat.

   Notes

   • For best results, marinate the chicken overnight to enhance the flavor and tenderness.
   • Adjust the level of chili powder according to your spice preference.
   • Serve with fresh cilantro on top for added flavor and garnish.