Prepare the Marinade: In a large mixing bowl, combine the yogurt, lemon juice, ginger-garlic paste, turmeric, cumin, coriander, garam masala, chili powder, and salt. Mix well to create a thick marinade that coats the chicken pieces evenly.
Marinate the Chicken: Add the chicken pieces to the marinade, ensuring each piece is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably overnight. The longer the chicken marinates, the more flavorful and tender it will become.
Step 2: Prepare the Crispy Coating
Mix the Dry Ingredients: In another large bowl, combine the all-purpose flour and cornstarch. Add a pinch of salt and mix thoroughly. This combination of flour and cornstarch is the key to achieving an ultra-crispy coating.
Coat the Chicken: Remove the marinated chicken from the refrigerator. Take each piece of chicken and dredge it in the flour-cornstarch mixture, pressing the coating onto the chicken to ensure it sticks. Shake off any excess flour.
Step 3: Fry the Chicken
Heat the Oil: In a deep frying pan or wok, heat enough oil to submerge the chicken pieces over medium-high heat. The oil should reach about 350°F (175°C) for optimal frying.
Fry in Batches: Carefully place a few pieces of coated chicken into the hot oil, making sure not to overcrowd the pan. Fry the chicken for about 4-5 minutes per side, or until golden brown and cooked through. The chicken should be crispy on the outside and juicy on the inside.
Drain the Chicken: Use a slotted spoon to remove the fried chicken from the oil and place it on a paper towel-lined plate to drain excess oil. Repeat with the remaining chicken pieces.
Step 4: Make the Butter Chicken Sauce
Sauté the Onions: In a heavy-bottomed saucepan, melt the butter over medium heat. Add the chopped onions and cook until they are golden brown and caramelized, about 10 minutes.
Add Aromatics: Stir in the ginger-garlic paste and sauté for another 2 minutes until fragrant.
Cook the Spices: Add the turmeric, cumin, coriander, garam masala, chili powder, and fenugreek leaves to the pan. Cook the spices for about 1-2 minutes, stirring constantly to avoid burning, until they release their aromas.
Add the Tomato Puree: Pour in the tomato puree and stir well to combine with the spices. Let the sauce simmer for about 10-15 minutes, or until the oil begins to separate from the tomatoes and the sauce thickens.
Incorporate the Cream and Yogurt: Lower the heat to medium-low and slowly whisk in the heavy cream and yogurt. Stir until the sauce is smooth and creamy. If the sauce is too thick, you can add a little water or chicken broth to achieve your desired consistency.
Balance the Flavors: Taste the sauce and add honey or sugar if you prefer a slightly sweeter flavor. Season with salt to taste.
Step 5: Combine and Serve
Add the Fried Chicken: Gently add the crispy fried chicken pieces to the sauce, stirring to coat each piece with the rich, buttery sauce. Allow the chicken to simmer in the sauce for about 5 minutes, so the flavors meld together.
Garnish and Serve: Transfer the Crispy Butter Chicken to a serving dish and garnish with fresh cilantro leaves. Serve hot with steamed basmati rice, naan, or your favorite Indian bread.
Tips for Perfect Crispy Butter Chicken:
Double Dredging: For extra crispy chicken, you can double dredge the pieces by dipping them back into the marinade and then coating them with the flour mixture again before frying.
Temperature Control: Maintain the oil temperature at around 350°F (175°C) while frying to ensure that the chicken cooks evenly and becomes crispy without absorbing too much oil.
Spice Level: Adjust the chili powder to your taste. If you prefer a milder dish, use less chili powder, or substitute it with paprika for a smoky flavor without the heat.
Resting Time: After frying, let the chicken rest on a wire rack for a few minutes to retain its crispiness before adding it to the sauce.
Variations:
Grilled Butter Chicken: For a healthier twist, grill the marinated chicken instead of frying. The grilled chicken will add a smoky flavor to the dish while still delivering the richness of the butter chicken sauce.
Cashew Butter Chicken: Add a handful of cashews to the sauce for a nutty flavor and creamier texture. Simply blend soaked cashews with a little water and add them to the sauce along with the cream.
Paneer Butter Masala: Substitute the chicken with paneer (Indian cottage cheese) for a vegetarian version of this dish. Crisp the paneer cubes in a little oil before adding them to the sauce.
Conclusion
Making Irresistibly Crispy Butter Chicken at home is an experience that blends the joy of cooking with the satisfaction of creating a restaurant-quality dish. The contrast between the crispy chicken and the creamy, spiced butter sauce creates a symphony of textures and flavors that will have everyone at your table reaching for seconds.
This dish is more than just a meal; it’s a celebration of flavors, textures, and the art of cooking. Whether you’re cooking for family, friends, or just treating yourself, this recipe is sure to become a favorite in your culinary repertoire. Take your time, enjoy the process, and savor every delicious bite of your homemade Crispy Butter Chicken.
