Crispy Butter Chicken

Butter Chicken, or "Murgh Makhani," is a beloved dish that has captivated taste buds around the globe with its rich flavors and creamy texture. Originating from the bustling streets of Delhi, this dish has become synonymous with Indian cuisine and is often the first choice for those looking to indulge in a hearty meal. Traditionally, Butter Chicken features marinated chicken that is cooked in a luscious tomato-based sauce enriched with butter and cream, creating a symphony of flavors that dance on the palate.

Indulge in a delightful twist on a classic with this Crispy Butter Chicken recipe! Enjoy tender, marinated chicken coated in a crispy batter, served in a rich and creamy tomato sauce. Perfect for bringing family and friends together, this dish combines the comforting flavors of traditional butter chicken with an exciting crunch. Elevate your meal with warm naan or basmati rice for the ultimate dining experience. #CrispyButterChicken #IndianCuisine #DeliciousDinners #RecipeInspiration #HomemadeGoodness

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Ingredients

For the Chicken Marinade:

500g boneless chicken thighs, cut into bite-sized pieces

1 cup plain yogurt

2 tablespoons lemon juice

1 tablespoon ginger-garlic paste

1 teaspoon turmeric powder

1 teaspoon red chili powder

1 teaspoon garam masala

Salt to taste

For the Batter:

1 cup all-purpose flour

1/2 cup cornstarch

1 teaspoon baking powder

1 teaspoon paprika

Salt and pepper to taste

Water (as needed for batter consistency)

For the Butter Chicken Sauce:

3 tablespoons butter

1 tablespoon oil

1 medium onion, finely chopped

1 tablespoon ginger-garlic paste

1 cup tomato puree

1 tablespoon red chili powder (adjust to taste)

1 cup heavy cream

1 tablespoon sugar

1 teaspoon garam masala

Salt to taste

Fresh cilantro for garnish

Instructions

Marinate the Chicken:

- In a large bowl, combine yogurt, lemon juice, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt. Add chicken pieces and mix well. Cover and marinate for at least 1 hour or overnight in the refrigerator for best flavor.

Prepare the Batter:

- In a mixing bowl, combine all-purpose flour, cornstarch, baking powder, paprika, salt, and pepper. Gradually add water to create a smooth batter with a consistency similar to pancake batter.

Fry the Chicken:

- Heat oil in a deep skillet over medium heat. Dip marinated chicken pieces into the batter, allowing excess to drip off. Fry in batches until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels.

Make the Butter Chicken Sauce:

- In a large pan, heat butter and oil over medium heat. Add chopped onions and sauté until golden brown. Stir in ginger-garlic paste and cook for another minute.

- Add the tomato puree and red chili powder; cook until the mixture reduces and thickens slightly, about 10 minutes.

Combine Chicken and Sauce:

- Lower the heat and add heavy cream, sugar, garam masala, and salt. Mix well and let simmer for about 5 minutes. Carefully fold in the crispy fried chicken, coating it well with the sauce.

Serve:

- Garnish with fresh cilantro and serve hot with naan, rice, or your favorite flatbread.

Prep Time: 1 hour | Total Time: 2 hours | Servings: 4