Crispy Butter Chicken

Crispy Butter Chicken is a comforting, flavorful dish that combines crispy pan-fried chicken with a rich, buttery sauce infused with warm spices and a touch of cream. This fusion dish takes the classic “Butter Chicken” flavors of Indian cuisine and adds a crispy twist by pan-frying the chicken to golden perfection before it’s coated in a luscious sauce. Whether you’re looking for an elevated weeknight meal or a centerpiece dish for a gathering, this crispy butter chicken is guaranteed to impress. Serve it with warm naan, steamed rice, or your favorite roasted vegetables for a satisfying meal.

Why You’ll Love This Recipe

• Crispy texture: The chicken is seared to crispy perfection, offering a delightful crunch in every bite.
• Rich and buttery: The creamy, spiced sauce coats the chicken, balancing savory, tangy, and slightly sweet flavors.
• Customizable spice levels: You can adjust the heat to suit your taste, making it family-friendly.
• Restaurant-quality at home: Perfect for those who love butter chicken but want a modern, crispy twist.
• One-pan option: The chicken and sauce are cooked in the same pan, simplifying cleanup.

Preparation Time and Servings

• Prep time: 15 minutes
• Cook time: 25 minutes
• Total time: 40 minutes
• Yield: 4 servings
• Serving size: 1 chicken thigh with sauce

Nutritional Information (per serving)

• Calories: 480
• Carbohydrates: 12g
• Protein: 30g
• Fat: 34g
• Fiber: 2g
• Sugar: 4g

Ingredients

For the chicken:

• 4 boneless, skinless chicken thighs or chicken breasts
• ½ cup all-purpose flour
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter

For the sauce:

• 3 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• ½ teaspoon ground turmeric
• ½ teaspoon chili powder (optional for heat)
• 1 cup crushed tomatoes (canned or fresh)
• ½ cup heavy cream
• ½ teaspoon sugar (optional)
• Salt to taste

For garnish:

• 2 tablespoons fresh cilantro, chopped
• Lemon wedges for serving

Optional: Naan or steamed rice for serving

Step-by-Step Instructions

1. Prepare the chicken

Pat the chicken thighs dry with a paper towel. In a shallow bowl, combine the flour, paprika, garlic powder, salt, and black pepper. Dredge each piece of chicken in the seasoned flour, ensuring an even coating. Shake off any excess flour.

2. Cook the chicken

Heat a large skillet over medium-high heat. Add the olive oil and 2 tablespoons of butter, letting the butter melt and become slightly foamy. Place the chicken in the skillet and cook for 4-5 minutes per side, or until golden brown and crispy. The chicken doesn’t need to be fully cooked at this stage, as it will finish cooking in the sauce. Remove the chicken from the skillet and set aside on a plate.

3. Sauté the aromatics

In the same skillet, add 3 tablespoons of butter. Once melted, add the chopped onion and sauté for 3-4 minutes until softened and translucent. Add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

4. Build the sauce

Stir in the tomato paste, ground cumin, garam masala, turmeric, and chili powder (if using). Cook the spices for 1-2 minutes to toast them, releasing their flavors. Add the crushed tomatoes and stir well to combine. Let the sauce simmer for 5 minutes to thicken slightly.

5. Add cream and season

Reduce the heat to low and stir in the heavy cream. Add sugar (if using) and season the sauce with salt to taste. Mix until the sauce is smooth and creamy.

6. Return the chicken to the skillet

Place the crispy chicken back into the skillet, nestling it into the sauce. Spoon the sauce over the chicken and let everything simmer together for 8-10 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.

7. Garnish and serve

Sprinkle the dish with fresh cilantro and serve hot. Pair with naan, basmati rice, or roasted vegetables for a complete meal. Add lemon wedges on the side for a burst of citrusy freshness.

Ingredient Background

• Chicken thighs: Thighs are ideal for this recipe due to their juiciness and flavor, but chicken breasts can also be used.
• Garam masala: This warm spice blend is essential for butter chicken’s signature flavor. It typically includes cinnamon, cardamom, cloves, and nutmeg.
• Heavy cream: Provides the sauce with its rich, velvety texture. Substitute with coconut cream for a dairy-free option.
• Crushed tomatoes: Form the base of the sauce and balance the creaminess with a touch of acidity.
• Cilantro: Adds freshness and a pop of color to the finished dish.

Technique Tips

• Achieve crispiness: Make sure the chicken is dry before dredging, and don’t overcrowd the pan when frying to ensure crispy edges.
• Toast the spices: Cooking the spices with the tomato paste before adding liquids enhances their flavor and aroma.
• Adjust the sauce consistency: If the sauce is too thick, thin it out with a splash of chicken broth. If it’s too thin, simmer it for a few extra minutes.
• Don’t overcook the chicken: Use a meat thermometer to ensure the chicken is cooked to the perfect internal temperature of 165°F.

Alternative Presentation Ideas

• Family-style platter: Serve the crispy butter chicken on a large platter with rice and naan on the side for a communal dining experience.
• Individual bowls: Portion the chicken and sauce into bowls with rice at the bottom, perfect for meal prep or individual servings.
• Baked crispy chicken: Bake the dredged chicken in the oven for a healthier twist, then add it to the sauce.

Additional Tips for Success

• Use fresh spices: Ensure your spices are fresh for the best flavor. Spices lose their potency over time, so replace them if they’ve been sitting in your pantry for too long.
• Balance the flavors: Taste the sauce before adding the chicken and adjust the seasoning with salt, sugar, or chili powder as needed.
• Let the chicken rest: Allow the chicken to rest briefly after frying to lock in its juices.

Recipe Variations

• Spicy butter chicken: Increase the chili powder or add a teaspoon of cayenne pepper for extra heat.
• Dairy-free version: Use coconut cream or cashew cream instead of heavy cream for a dairy-free alternative.
• Grilled chicken: Marinate the chicken in yogurt, garlic, and spices, then grill it before adding it to the sauce for a smoky flavor.
• Vegetarian option: Replace the chicken with tofu, paneer, or roasted vegetables like cauliflower for a plant-based twist.

Freezing and Storage

• Storing leftovers: Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
• Freezing: Freeze the cooked chicken and sauce together in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.
• Make-ahead tip: Prepare the sauce a day in advance and store it in the fridge. Fry the chicken fresh and combine when ready to serve.

Healthier Twist Ideas

• Bake instead of fry: Bake the chicken in the oven at 400°F for 20-25 minutes instead of pan-frying to reduce the amount of oil used.
• Lighter cream: Use half-and-half or Greek yogurt in place of heavy cream for a lower-fat version.
• Whole-grain pairings: Serve with brown rice or quinoa for added fiber.
• Extra vegetables: Stir in spinach, kale, or peas for added nutrients and texture.

Serving Suggestions for Events

• Dinner party: Present the dish family-style with bowls of rice, warm naan, and a cucumber salad on the side.
• Festive gathering: Pair crispy butter chicken with other Indian-inspired dishes like samosas, lentil dal, or mango lassi for a full-themed menu.
• Cozy night in: Serve with a simple side of garlic bread and roasted broccoli for a comforting yet elevated meal.

Special Equipment

• Large skillet: A deep, heavy-bottomed skillet works best for frying the chicken and making the sauce.
• Tongs: Useful for flipping the chicken while frying and coating it in the sauce.
• Whisk: Ensures a smooth, creamy sauce without lumps.

Frequently Asked Questions

1. Can I use bone-in chicken?
Yes, bone-in chicken works well but will require a longer cooking time. Ensure the internal temperature reaches 165°F.

2. Is this dish spicy?
The dish has mild spice from garam masala, but you can make it spicier by adding more chili powder or cayenne.

3. Can I substitute cream with milk?
Milk can be used, but the sauce will be thinner. Consider adding a tablespoon of cornstarch mixed with water to thicken it.

4. What type of tomatoes should I use?
Canned crushed tomatoes or ripe, fresh tomatoes blended into a puree work best.

5. Can I prepare this dish ahead of time?
Yes, the sauce can be made a day in advance and reheated. Add the fried chicken fresh to retain its crispiness.

6. What pairs well with this dish?
Naan, basmati rice, or a side of roasted vegetables like cauliflower or zucchini pair beautifully with crispy butter chicken.

7. Can I double the recipe?
Absolutely! Use a larger skillet or cook the chicken in batches to ensure even frying.

8. How do I reheat leftovers?
Reheat the dish on the stove over medium heat, adding a splash of water or broth to loosen the sauce.

Conclusion

Crispy butter chicken takes a classic favorite to the next level with its golden, pan-fried chicken and creamy, spiced sauce. This dish combines the best of two worlds: the irresistible crunch of fried chicken and the velvety richness of butter chicken sauce. Easy to make yet elegant enough for entertaining, it’s a versatile recipe that will delight everyone at the table. Serve it with naan, rice, or roasted vegetables, and get ready to enjoy a comforting, flavorful meal that’s sure to become a regular in your recipe rotation!

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