Description
Crispy Butter Chicken is a flavorful twist on a classic favorite—juicy, golden-brown chicken with a crispy coating, simmered in a rich, creamy, spiced tomato butter sauce. This restaurant-style dish is easy to make at home and perfect for serving with naan or rice for a comforting meal.
Ingredients
For the Crispy Chicken:
- Boneless, skinless chicken thighs or breasts
- ½ cup plain yogurt
- 1 tbsp lemon juice
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- Salt and pepper, to taste
- ¼ cup cornstarch or flour (for coating)
- Oil or ghee (for pan-searing or air-frying)
For the Butter Sauce:
- 2 tbsp butter
- 2 garlic cloves, minced
- 1 cup tomato puree or crushed tomatoes
- ½ tsp garam masala
- ½ tsp chili powder or paprika (adjust for heat)
- 1 tbsp honey or sugar
- ½ cup heavy cream or coconut cream
- Salt, to taste
- Fresh cilantro, for garnish
Instructions
- Marinate the chicken:
In a bowl, combine yogurt, lemon juice, garlic, ginger, cumin, coriander, garam masala, salt, and pepper. Add the chicken and coat evenly. Marinate for at least 30 minutes (overnight is best). - Crisp the chicken:
Remove chicken from marinade, lightly coat in cornstarch or flour.
Pan-sear: Heat oil in a skillet and cook chicken until golden brown and crispy on both sides (about 4–5 minutes per side).
Air-fry: Air fry at 400°F (200°C) for 12–15 minutes until crispy, flipping halfway through.
- Make the butter sauce:
In a separate skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute.
Stir in tomato puree, garam masala, chili powder, and honey. Simmer for 8–10 minutes until thickened.
Pour in cream and stir until smooth and silky. Season with salt to taste. - Combine:
Add the crispy chicken to the sauce and simmer for a few minutes to coat while keeping the crisp edges intact. - Serve:
Garnish with fresh cilantro and serve hot with steamed rice, naan, or a low-carb side.
Notes
- Grilled version: Grill the marinated chicken for smoky flavor.
- Spicy option: Add red chili flakes or use hot paprika.
- Dairy-free: Use coconut cream and plant-based butter.
- Low-carb serving: Pair with cauliflower rice or roasted vegetables.
- Make-ahead tip: Marinate chicken and prep sauce in advance, then cook fresh.
