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Instructions
Step 1: Marinate the Chicken
- In a bowl, mix chicken pieces with buttermilk and let them marinate for at least 30 minutes (or overnight for extra tenderness).
Step 2: Coat and Fry the Chicken
- In a separate bowl, mix flour, cornstarch, salt, garlic powder, paprika, black pepper, curry powder, and panko breadcrumbs.
- Remove chicken from buttermilk and coat each piece in the dry mixture.
- Heat oil in a deep pan to 350°F (175°C).
- Fry the chicken in batches for 4–5 minutes until golden brown and crispy.
- Drain on paper towels and set aside.
Step 3: Make the Butter Chicken Sauce
- In a pan, melt butter over medium heat.
- Add onions, cooking until soft, then stir in garlic and ginger.
- Mix in garam masala, cumin, turmeric, chili powder, and coriander powder, stirring until fragrant.
- Pour in tomato puree and let simmer for 10 minutes until thickened.
- Stir in heavy cream, sugar, and salt, cooking for another 5 minutes.
Step 4: Combine & Serve
- Add the crispy chicken to the sauce just before serving to keep it crunchy.
- Garnish with fresh cilantro and serve with steamed basmati rice or warm naan.
Tips for Extra Crispiness
✔ Use cornstarch & panko breadcrumbs for an ultra-crispy coating.
✔ Fry in small batches to prevent soggy chicken.
✔ Keep the chicken separate from the sauce until serving for the best crunch.
Final Thoughts
This Crispy Butter Chicken is a bold, flavorful twist on the classic dish, combining crunchy fried chicken with a rich, buttery tomato sauce. It’s perfect for those who love texture and spice!
Would you like a baked version for a healthier alternative? Let me know! 😊🔥
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