This Easy Crispy Butter Chicken is one of my favorite ways to enjoy a takeout-style meal right at home. It combines tender, spiced chicken with a golden crispy crust, all smothered in a rich, creamy butter sauce. It’s bold, comforting, and surprisingly simple to make—perfect for a weeknight dinner or when I’m craving something cozy and flavorful.
Why I Love This Recipe
I love this recipe because it brings together crispy texture and creamy richness in the best way. The chicken gets a quick pan-fry or oven bake for that crunchy coating, while the buttery tomato-based sauce is full of spices and so smooth. It’s a great way to satisfy my butter chicken cravings with a fun twist.
Ingredients
For the Crispy Chicken:
- 1½ pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- ½ cup plain yogurt
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- ½ teaspoon turmeric
- ½ teaspoon salt
- ½ cup cornstarch or rice flour (for coating)
- 2–3 tablespoons oil (for frying or baking)
For the Butter Sauce:
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 teaspoon garam masala
- 1 teaspoon curry powder
- 1 teaspoon paprika
- ½ teaspoon chili powder (optional)
- 1 can (15 oz) tomato sauce or crushed tomatoes
- ½ cup heavy cream or full-fat coconut milk
- Salt, to taste
- Optional: chopped cilantro for garnish
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Directions
- I combine the yogurt, lemon juice, and spices in a bowl, then add the chicken and toss to coat. I let it marinate for at least 30 minutes (or up to overnight for more flavor).
- When I’m ready to cook, I coat each piece of chicken lightly in cornstarch or rice flour.
- I heat a bit of oil in a skillet over medium-high heat and cook the chicken pieces until golden brown and crispy on the outside and fully cooked inside. I do this in batches to avoid crowding the pan.
- For the sauce, I melt butter in a saucepan over medium heat and sauté the onion until soft. Then I add garlic and ginger and cook for another minute.
- I stir in the spices and let them toast for 30 seconds before adding the tomato sauce.
- I simmer the sauce for 10–15 minutes, then lower the heat and stir in the cream. I taste and season with salt.
- I add the crispy chicken to the sauce just before serving, tossing gently to coat.
- I serve it hot with basmati rice or naan, topped with fresh cilantro if I want.
Servings and Timing
- Servings: 4
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 30 minutes
- Total Time: 45 minutes to 1 hour
Variations
- Make it dairy-free: I use coconut milk and vegan butter to keep it creamy without dairy.
- Bake instead of fry: I bake the coated chicken at 425°F for about 20–25 minutes, flipping once, for a lighter version.
- Add veggies: I stir in peas, spinach, or bell peppers for extra nutrition.
- Use tofu: For a plant-based version, I swap the chicken with tofu and follow the same steps for marinating and crisping.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. The sauce keeps everything moist, and the flavors get even better. To reheat, I warm it gently on the stove or in the microwave. The chicken may lose some crispiness, but it’s still delicious.
FAQs
Can I skip the marinating step?
It’s best to marinate for at least 30 minutes to help tenderize the chicken and build flavor, but if I’m in a rush, I just let it sit while I prep everything else.
Is this the same as traditional butter chicken?
It’s inspired by traditional butter chicken but with a crispy twist. Instead of simmering the chicken in the sauce, I crisp it up separately for extra texture.
Can I make this ahead?
Yes. I prep the sauce and chicken separately, then combine and reheat just before serving. It’s a great meal prep option.
What’s the best cut of chicken to use?
I prefer chicken thighs because they stay juicy, but chicken breasts work too—especially if I don’t overcook them.
Can I freeze it?
The sauce freezes well, but I usually make the crispy chicken fresh for the best texture. If I do freeze it all together, I reheat it in the oven to help bring back some of that crispiness.
Conclusion
This Easy Crispy Butter Chicken is the best of both worlds—rich and creamy sauce, crispy golden chicken, and tons of flavor in every bite. It’s one of those dishes that looks and tastes like a special meal but is simple enough to make any night of the week. Once I tried it this way, it quickly became a favorite in my kitchen.
Print
Easy Crispy Butter Chicken
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 30 minutes
- Total Time: 45 minutes to 1 hour
- Yield: 4 servings
- Category: Main Dish
- Method: Pan-Fried or Baked
- Cuisine: Indian-Inspired
- Diet: Gluten Free
Description
This Easy Crispy Butter Chicken is the perfect mix of takeout-style comfort and homemade ease. Juicy marinated chicken gets a crispy golden crust, then is tossed in a rich, spiced butter sauce that’s creamy, bold, and completely satisfying. It’s a fun twist on the classic Indian-inspired favorite—perfect for weeknight dinners or cozy weekends in.
Ingredients
For the Crispy Chicken:
- 1½ pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- ½ cup plain yogurt
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- ½ teaspoon turmeric
- ½ teaspoon salt
- ½ cup cornstarch or rice flour (for coating)
- 2–3 tablespoons oil (for frying or baking)
For the Butter Sauce:
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 teaspoon garam masala
- 1 teaspoon curry powder
- 1 teaspoon paprika
- ½ teaspoon chili powder (optional)
- 1 can (15 oz) tomato sauce or crushed tomatoes
- ½ cup heavy cream or full-fat coconut milk
- Salt, to taste
- Optional: chopped cilantro for garnish
Instructions
- Marinate the Chicken:
In a bowl, combine yogurt, lemon juice, and spices. Add chicken and mix to coat. Let marinate for at least 30 minutes (or overnight). - Crisp the Chicken:
Coat marinated chicken pieces in cornstarch or rice flour.
Heat oil in a skillet over medium-high heat. Fry chicken in batches until golden and cooked through. Set aside.
To bake instead: Arrange coated chicken on a baking sheet and bake at 425°F for 20–25 minutes, flipping halfway through. - Make the Sauce:
In a saucepan, melt butter over medium heat. Sauté onion until soft. Add garlic and ginger; cook for 1 minute.
Stir in spices and toast for 30 seconds. Add tomato sauce and simmer for 10–15 minutes.
Lower heat and stir in cream or coconut milk. Season to taste. - Combine & Serve:
Add crispy chicken to the sauce and toss gently to coat.
Serve hot over rice or with naan. Garnish with chopped cilantro if desired.
Notes
- Dairy-Free Option: Use coconut milk and vegan butter for a creamy, dairy-free version.
- Protein Swap: Substitute tofu or paneer for a vegetarian twist.
- Add Veggies: Stir in peas, spinach, or bell peppers for extra nutrients.
- Storage: Refrigerate leftovers up to 3 days. Reheat gently on the stove or in the microwave.
- Freezing: Freeze the sauce separately for best results. Reheat with fresh crispy chicken when ready.
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