If you love crispy, golden chicken and rich, velvety butter sauce, this Crispy Butter Chicken is the perfect dish for you! Inspired by the classic Indian Butter Chicken (Murgh Makhani), this version takes it up a notch by adding a crispy, golden crust to the tender chicken before coating it in a luxurious, creamy tomato-butter sauce. The result? A dish that’s packed with bold spices, irresistible texture, and a deep, comforting flavor.
This recipe is a fusion of crispy fried chicken and traditional butter chicken flavors, making it a must-try for anyone who loves rich, aromatic Indian dishes with a delightful crunch. It’s perfect for weeknight dinners, special gatherings, or anytime you crave restaurant-quality food at home. Best of all, this Crispy Butter Chicken pairs beautifully with naan, basmati rice, or roti, making it a complete, satisfying meal.
In this article, we’ll guide you through a step-by-step process to achieve perfectly crispy chicken and a buttery, flavorful sauce, along with expert cooking tips, variations, and serving suggestions. Let’s dive in and make the most delicious homemade butter chicken you’ve ever had!
Why You’ll Love This Recipe
- Crispy yet Juicy – The chicken is fried to golden perfection while remaining tender inside.
- Rich, Buttery Sauce – A velvety, spiced tomato-based sauce that’s incredibly flavorful.
- Restaurant-Quality at Home – Enjoy an authentic, high-quality dish without takeout.
- Perfectly Spiced – Warm Indian spices like garam masala, turmeric, and cumin make every bite irresistible.
- Versatile – Serve with naan, rice, or roti for a complete, satisfying meal.
Preparation Time and Servings
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Serving Size: 1 portion of crispy butter chicken with sauce
Nutritional Information (per serving)
- Calories: 520
- Carbohydrates: 18g
- Protein: 35g
- Fat: 34g
- Fiber: 4g
- Sugar: 7g
Ingredients
For the Crispy Chicken:
- 2 large boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 teaspoon garam masala
- ½ teaspoon turmeric
- ½ teaspoon paprika
- ½ cup cornstarch (for extra crispiness)
- ½ cup all-purpose flour
- 1 egg, beaten
- ½ cup buttermilk
- ½ cup breadcrumbs (optional, for extra crunch)
- Oil for frying
For the Butter Chicken Sauce:
- 3 tablespoons unsalted butter
- 1 tablespoon oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 teaspoon cumin
- 1 teaspoon coriander powder
- ½ teaspoon turmeric
- 1 teaspoon garam masala
- ½ teaspoon red chili powder (adjust for spice preference)
- 1 teaspoon salt
- 1 (14-ounce) can crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon honey or sugar
- ½ cup heavy cream
- ¼ cup water or chicken broth
- 2 tablespoons chopped fresh cilantro (for garnish)
Step-by-Step Instructions
Step 1: Prepare the Chicken
- Season the chicken with salt, pepper, garlic powder, ginger powder, garam masala, turmeric, and paprika. Toss well to coat evenly.
- In one bowl, whisk together the egg and buttermilk.
- In a separate bowl, mix flour, cornstarch, and breadcrumbs.
- Dip each piece of seasoned chicken into the buttermilk mixture, then coat it in the flour mixture, pressing to ensure an even, thick crust.
- Set the coated chicken aside while you heat the oil.
Step 2: Fry the Chicken
- Heat about 1 inch of oil in a deep skillet over medium-high heat.
- Once the oil reaches 350°F (175°C), carefully add the chicken pieces in batches. Avoid overcrowding.
- Fry for 4-5 minutes per side, until golden brown and crispy.
- Remove and drain on a wire rack or paper towel.
Step 3: Prepare the Butter Chicken Sauce
- In a large skillet, melt the butter with oil over medium heat.
- Add chopped onions and sauté until soft and golden (about 3 minutes).
- Stir in the garlic and ginger, cooking for 1 minute until fragrant.
- Add cumin, coriander, turmeric, garam masala, red chili powder, and salt. Stir for 30 seconds to toast the spices.
- Pour in the crushed tomatoes, tomato paste, and honey. Stir well and let simmer for 5-7 minutes until thickened.
- Stir in heavy cream and water/chicken broth. Let simmer for another 2-3 minutes, stirring occasionally.
Step 4: Combine and Serve
- Add the crispy fried chicken to the sauce, coating each piece generously.
- Let it simmer for 2-3 minutes, ensuring the flavors meld together.
- Garnish with chopped cilantro and serve hot with naan, rice, or roti.
Ingredient Background
- Garam Masala: A warm, aromatic spice blend commonly used in Indian cuisine.
- Cornstarch & Flour Combo: Creates an extra crispy coating for the chicken.
- Heavy Cream: Adds richness and balances the spices in the sauce.
Technique Tips
- For Maximum Crispiness – Let the battered chicken rest for 5 minutes before frying.
- Control the Spice Level – Adjust red chili powder to suit your heat preference.
- Use a Thermometer – Ensure the oil stays at 350°F (175°C) for perfect frying.
Alternative Presentation Ideas
- Butter Chicken Tacos – Serve crispy butter chicken in warm tortillas with yogurt sauce.
- Butter Chicken Pizza – Spread the sauce on a pizza base, add chicken, and top with cheese.
- Butter Chicken Sliders – Serve in mini buns with a side of fries.
Additional Tips for Success
- Use Fresh Spices – This enhances the depth of flavor in the sauce.
- Let the Sauce Simmer – The longer it simmers, the richer the flavor.
- Reheat Gently – If reheating, do so on low heat to keep the sauce creamy.
Recipe Variations
- Grilled Butter Chicken – Instead of frying, grill the chicken for a smoky twist.
- Dairy-Free Option – Use coconut milk instead of heavy cream.
- Air-Fryer Version – Cook the coated chicken at 400°F (200°C) for 12-15 minutes.
Freezing and Storage
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Freeze the sauce separately for up to 2 months. Reheat on the stovetop.
Healthier Twist Ideas
- Use Greek Yogurt Instead of Cream – Reduces fat while maintaining creaminess.
- Bake Instead of Frying – Bake the chicken at 400°F (200°C) for 25 minutes.
Serving Suggestions for Events
- Dinner Parties – Serve with garlic naan and jeera rice.
- Game Night – Pair with crispy fries or onion rings.
Frequently Asked Questions
1. Can I use bone-in chicken?
Yes! Adjust the cooking time accordingly.
2. How do I make it spicier?
Add extra red chili powder or cayenne.
3. Can I make this ahead of time?
Yes! You can prepare the sauce up to 2 days in advance and store it in the refrigerator. When ready to serve, simply reheat the sauce over low heat and add freshly fried chicken for maximum crispiness.
4. Can I bake the chicken instead of frying it?
Absolutely! To bake, preheat the oven to 400°F (200°C) and place the coated chicken on a wire rack over a baking sheet. Spray lightly with oil and bake for 20-25 minutes, flipping halfway through, until golden and crispy.
5. What’s the best way to keep the chicken crispy?
To maintain crispiness, avoid adding the fried chicken to the sauce until just before serving. If needed, reheat the chicken in an air fryer or oven at 350°F (175°C) for 5-7 minutes.
6. Can I use pre-cooked chicken?
Yes, but it won’t be as crispy. If using pre-cooked or rotisserie chicken, toss it in a bit of cornstarch and pan-fry it for a few minutes before adding it to the sauce.
7. How can I make this dish lower in fat?
Use Greek yogurt instead of heavy cream, bake the chicken instead of frying, and use lean chicken breast instead of thighs.
8. Can I freeze crispy butter chicken?
Yes! Freeze the sauce separately for up to 2 months and fry fresh chicken when ready to serve.
Conclusion
This Crispy Butter Chicken is an absolute game-changer, blending crispy texture with rich, buttery flavor. The golden, crunchy chicken paired with the luxuriously spiced, creamy tomato sauce creates an irresistible dish that’s perfect for any occasion. Whether you’re serving it for a weeknight dinner, a festive gathering, or a special treat, this dish will impress everyone at the table. Plus, it’s versatile, easy to customize, and absolutely delicious with naan, rice, or even pasta. Try it today and enjoy a fusion of bold spices, crunchy perfection, and creamy deliciousness—once you taste it, you’ll want to make it again and again!
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Crispy Butter Chicken
- Total Time: 50 minutes
- Yield: 4 servings 1x
Ingredients
For the Crispy Chicken:
- 2 large boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 teaspoon garam masala
- ½ teaspoon turmeric
- ½ teaspoon paprika
- ½ cup cornstarch (for extra crispiness)
- ½ cup all-purpose flour
- 1 egg, beaten
- ½ cup buttermilk
- ½ cup breadcrumbs (optional, for extra crunch)
- Oil for frying
For the Butter Chicken Sauce:
- 3 tablespoons unsalted butter
- 1 tablespoon oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 teaspoon cumin
- 1 teaspoon coriander powder
- ½ teaspoon turmeric
- 1 teaspoon garam masala
- ½ teaspoon red chili powder (adjust for spice preference)
- 1 teaspoon salt
- 1 (14-ounce) can crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon honey or sugar
- ½ cup heavy cream
- ¼ cup water or chicken broth
- 2 tablespoons chopped fresh cilantro (for garnish)
Instructions
Step 1: Prepare the Chicken
- Season the chicken with salt, pepper, garlic powder, ginger powder, garam masala, turmeric, and paprika. Toss well to coat evenly.
- In one bowl, whisk together the egg and buttermilk.
- In a separate bowl, mix flour, cornstarch, and breadcrumbs.
- Dip each piece of seasoned chicken into the buttermilk mixture, then coat it in the flour mixture, pressing to ensure an even, thick crust.
- Set the coated chicken aside while you heat the oil.
Step 2: Fry the Chicken
- Heat about 1 inch of oil in a deep skillet over medium-high heat.
- Once the oil reaches 350°F (175°C), carefully add the chicken pieces in batches. Avoid overcrowding.
- Fry for 4-5 minutes per side, until golden brown and crispy.
- Remove and drain on a wire rack or paper towel.
Step 3: Prepare the Butter Chicken Sauce
- In a large skillet, melt the butter with oil over medium heat.
- Add chopped onions and sauté until soft and golden (about 3 minutes).
- Stir in the garlic and ginger, cooking for 1 minute until fragrant.
- Add cumin, coriander, turmeric, garam masala, red chili powder, and salt. Stir for 30 seconds to toast the spices.
- Pour in the crushed tomatoes, tomato paste, and honey. Stir well and let simmer for 5-7 minutes until thickened.
- Stir in heavy cream and water/chicken broth. Let simmer for another 2-3 minutes, stirring occasionally.
Step 4: Combine and Serve
- Add the crispy fried chicken to the sauce, coating each piece generously.
- Let it simmer for 2-3 minutes, ensuring the flavors meld together.
- Garnish with chopped cilantro and serve hot with naan, rice, or roti.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 portion of crispy butter chicken with sauce
- Calories: 520
- Sugar: 7g
- Fat: 34g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 35g