Crispy Butter Chicken

Crispy Butter Chicken 🍛✨

Ingredients 📝

For the Crispy Chicken:

• 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces 🍗
• 1 cup (120g) all-purpose flour
• 1/2 cup (60g) cornstarch
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika 🌶️
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt 🧂
• 1/2 teaspoon baking powder
• 1 large egg, beaten 🥚
• 1/2 cup water (or as needed for batter)
• Vegetable oil, for frying

For the Butter Sauce:

• 2 tablespoons unsalted butter 🧈
• 1 tablespoon vegetable oil
• 1 small onion, finely chopped 🧅
• 3 cloves garlic, minced 🧄
• 1 teaspoon grated ginger
• 2 teaspoons garam masala
• 1 teaspoon ground cumin
• 1 teaspoon chili powder (adjust to taste)
• 1/2 teaspoon turmeric
• 1/2 cup (120ml) tomato puree or canned crushed tomatoes 🍅
• 1 tablespoon sugar (optional, to balance acidity)
• 1 cup (240ml) heavy cream 🥛
• 1 teaspoon salt, or to taste
• Fresh cilantro, for garnish 🌿

Instructions 👨‍🍳

1. Prepare the Crispy Chicken 🍗

1. Mix the dry ingredients: In a bowl, whisk together the all-purpose flour, cornstarch, garlic powder, onion powder, smoked paprika, black pepper, salt, and baking powder.
2. Prepare the batter: Gradually add water and the beaten egg to the dry ingredients, whisking until smooth. You’re looking for a thick pancake batter consistency—smooth, but not too runny.
3. Coat the chicken: Dip the chicken pieces into the batter, ensuring they are fully coated.
4. Fry the chicken:
   • Heat vegetable oil in a deep pan or pot to 350°F (175°C).
   • Fry the battered chicken in batches for 5–6 minutes, or until golden brown and crispy.
   • Use a slotted spoon to remove the chicken and drain on paper towels.

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