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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 🍗
- 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.
- 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.
- Coat the chicken: Dip the chicken pieces into the batter, ensuring they are fully coated.
- 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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