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.
