Directions
Step 1: Marinate the Chicken
- Prepare the Marinade: In a large bowl, combine the yogurt, lemon juice, cumin, coriander, turmeric, garam masala, chili powder, and salt. Mix well.
- Marinate the Chicken: Add the chicken pieces to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
Step 2: Prepare the Crispy Coating
- Mix the Coating: In a shallow dish, combine the flour, cornstarch, salt, black pepper, and garlic powder.
- Coat the Chicken: Remove the marinated chicken from the refrigerator. Dredge each piece in the flour mixture, shaking off any excess.
Step 3: Fry the Chicken
- Heat the Oil: In a large skillet or deep fryer, heat vegetable oil over medium-high heat. The oil is ready when a small piece of bread dropped into it sizzles and turns golden brown in about 30 seconds.
- Fry the Chicken: Carefully add the coated chicken pieces to the hot oil, a few at a time, without overcrowding the skillet. Fry for about 5-7 minutes, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
Step 4: Make the Butter Chicken Sauce
- Sauté the Aromatics: In a large pan, melt the butter over medium heat. Add the chopped onion and cook until softened and golden, about 5 minutes. Add the minced garlic and grated ginger, and cook for another minute.
- Add the Spices: Stir in the cumin, coriander, garam masala, chili powder, and turmeric. Cook for 1-2 minutes until fragrant.
- Make the Sauce: Add the tomato sauce, heavy cream, and chicken broth to the pan. Stir to combine, and let the sauce simmer for about 10 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
Step 5: Combine and Serve
- Combine the Chicken and Sauce: Gently add the fried chicken pieces to the sauce, stirring to coat them evenly. Let the chicken simmer in the sauce for a few minutes to ensure it’s heated through and well-coated.
- Garnish and Serve: Garnish with freshly chopped cilantro. Serve hot with steamed rice, naan, or your favorite Indian bread.
Kitchen Equipment Needed
To make Crispy Butter Chicken, you’ll need the following kitchen equipment:
- Large bowl for marinating
- Shallow dish for dredging
- Large skillet or deep fryer
- Large pan for the sauce
- Slotted spoon
- Paper towels
- Cutting board and knife
- Measuring cups and spoons
Tips and Variations
- Spice Level: Adjust the amount of chili powder to suit your preferred spice level. You can also add a chopped green chili for extra heat.
- Make it Healthier: For a lighter version, you can bake the coated chicken pieces in the oven at 400°F for about 20-25 minutes instead of frying.
- Vegetarian Option: Use paneer or tofu instead of chicken. Marinate and fry them in the same way, then add to the sauce.
- Extra Creamy Sauce: Add a tablespoon of butter to the sauce before serving for an extra rich and creamy finish.
Storing Leftovers
Crispy Butter Chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a saucepan over low heat, adding a splash of water or cream if needed to thin the sauce. Stir occasionally until heated through. Avoid using the microwave, as it can make the chicken less crispy.
Perfect Pairings
Crispy Butter Chicken pairs beautifully with a variety of sides and accompaniments:
- Rice: Serve with basmati rice or jasmine rice to soak up the delicious sauce.
- Bread: Naan, roti, or paratha are perfect for dipping into the creamy sauce.
- Vegetables: A simple cucumber salad or roasted vegetables can balance out the richness of the dish.
- Drinks: A cold mango lassi or a glass of chilled white wine can complement the spicy, creamy flavors.
