Description

Crispy Butter Chicken combines the richness of a classic butter chicken with the irresistible crunch of crispy chicken pieces. This fusion dish takes tender chicken coated in a flavorful spiced batter, deep-fried to a golden crisp, and then tossed in a creamy, buttery tomato sauce with a subtle hint of aromatic spices. The result is a dish that’s both comforting and indulgent, perfect for any occasion. Served with naan or rice, this crispy butter chicken is sure to become a new favorite in your recipe collection.

Ingredients

Scale

For the Crispy Chicken:

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
¾ cup all-purpose flour
¼ cup cornstarch
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon ground cumin
½ teaspoon ground turmeric
½ teaspoon ground coriander
½ teaspoon ground ginger
1 teaspoon salt
½ teaspoon black pepper
1 large egg
¾ cup buttermilk
Vegetable oil, for frying

For the Butter Chicken Sauce:

2 tablespoons unsalted butter
1 tablespoon vegetable oil
1 onion, finely chopped
3 garlic cloves, minced
1-inch piece of ginger, minced
1 can (14 oz) crushed tomatoes
½ cup heavy cream
1 tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon garam masala
½ teaspoon ground turmeric
½ teaspoon ground cinnamon
1 teaspoon chili powder (optional, for heat)
Salt to taste
1 teaspoon sugar (optional, to balance the acidity)
Fresh cilantro, chopped (for garnish)

Ingredient Highlights

Chicken Thighs: Boneless, skinless chicken thighs are the ideal choice for this recipe, providing tenderness and juiciness.
Buttermilk: Soaking the chicken in buttermilk adds flavor and helps create a crispy, crunchy texture when fried.
Spices: The blend of spices like cumin, coriander, garam masala, and turmeric brings a warm, earthy flavor to the chicken and sauce.
Creamy Sauce: The heavy cream and butter create a smooth, velvety sauce that coats the chicken beautifully.

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Instructions

Prepare the Crispy Chicken:

Marinate the Chicken: In a medium bowl, combine the chicken pieces, buttermilk, and a pinch of salt. Mix well and let it marinate in the refrigerator for at least 15 minutes (or up to 1 hour for extra flavor).
Prepare the Coating: In a separate bowl, whisk together the flour, cornstarch, paprika, garlic powder, ground cumin, turmeric, ground coriander, ginger, black pepper, and salt.
Coat the Chicken: Remove the chicken from the buttermilk, allowing any excess liquid to drip off. Dredge the chicken pieces in the flour mixture, ensuring they are evenly coated.
Fry the Chicken: Heat about 1 inch of vegetable oil in a large frying pan over medium-high heat. Once the oil is hot (about 350°F or 175°C), carefully add the chicken pieces in batches, frying until golden and crispy, about 4-5 minutes per batch. Remove the chicken and drain on paper towels.

Prepare the Butter Chicken Sauce:

Cook the Aromatics: In a large pan, heat the butter and vegetable oil over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and golden, about 5-7 minutes.
Add the Garlic and Ginger: Add the minced garlic and ginger to the pan and cook for an additional 1-2 minutes, until fragrant.
Add the Tomatoes and Spices: Stir in the crushed tomatoes, ground coriander, ground cumin, garam masala, turmeric, cinnamon, and chili powder (if using). Simmer the mixture for about 10 minutes, allowing the flavors to develop.
Finish the Sauce: Add the heavy cream, salt, and sugar (if using). Stir until the sauce is smooth and creamy. Let it simmer for another 5 minutes to thicken slightly.
Combine Chicken and Sauce: Gently fold the crispy chicken pieces into the sauce, coating them evenly. Let the chicken simmer in the sauce for 5 minutes to absorb the flavors.

Serve:

Garnish and Serve: Transfer the chicken to a serving dish and garnish with freshly chopped cilantro. Serve with naan bread or basmati rice.

Prep Time: 20 minutes
Cook Time: 30-35 minutes

Nutrition

Calories: 400-500 kcal
Fat: 25g
Carbohydrates: 20g
Protein: 35g