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Crispy Butter Chicken: The Ultimate Recipe for a Flavorful Feast

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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.

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 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.

Find it online: https://anasrecipes.com/crispy-butter-chicken/