Butter Chicken, or “Murgh Makhani,” is a dish that has won hearts all over the world with its creamy, tangy, and subtly spicy flavor profile. But what if you could take this beloved dish to the next level by adding a layer of irresistible crispiness to the chicken? In this detailed guide, I’ll walk you through the steps to create Crispy Butter Chicken at home, ensuring that every bite is a perfect blend of tender, juicy chicken encased in a crunchy exterior, all smothered in a luxurious, buttery tomato sauce.
Whether you’re a seasoned cook or a beginner in the kitchen, this recipe will help you achieve restaurant-quality results that will leave everyone asking for seconds. So, let’s dive into the world of flavors and textures that make Crispy Butter Chicken an unforgettable dish.
Ingredients:
For the Crispy Chicken:
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 tablespoons ginger-garlic paste (freshly made or store-bought)
- 1 teaspoon ground turmeric
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon garam masala
- 1 teaspoon chili powder (adjust to taste)
- Salt to taste
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- Oil for frying (vegetable, canola, or sunflower oil)
For the Butter Chicken Sauce:
- 4 tablespoons unsalted butter
- 1 large onion, finely chopped
- 2 teaspoons ginger-garlic paste
- 1 can (14 oz) tomato puree or 3 large tomatoes, pureed
- 1 teaspoon ground turmeric
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon garam masala
- 1 teaspoon chili powder (adjust to taste)
- 1/2 teaspoon fenugreek leaves (kasuri methi), crushed
- 1 cup heavy cream
- 1/2 cup plain yogurt
- 1 tablespoon honey or sugar (optional, for balancing flavors)
- Salt to taste
- Fresh cilantro leaves for garnish
Equipment:
- Large mixing bowls
- Deep frying pan or wok
- Slotted spoon
- Heavy-bottomed saucepan
- Whisk
- Cutting board and knife