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Butter Chicken, also known as Murgh Makhani, has a fascinating history rooted in Indian cuisine. It is believed that this dish was first created in the 1950s by the chefs at the Moti Mahal restaurant in Delhi. The founders, Kundan Lal Gujral, along with his partners, were looking for a way to utilize leftover tandoori chicken. They decided to simmer the chicken in a rich tomato-based sauce, enriched with butter and cream, which transformed the leftover meat into a delectable dish that quickly became popular.

Crispy Butter Chicken

Discover the delectable world of Crispy Butter Chicken, a dish that perfectly combines crunch and richness. Originating from India, this culinary gem marries golden-fried chicken with a creamy butter sauce, transforming leftovers into a global favorite. Learn the essential ingredients, marination tips, and cooking techniques that will guide you to perfect this beloved recipe at home. Impress your family and friends with this flavorful masterpiece! #CrispyButterChicken #IndianCuisine #CookingAtHome #Foodie #Gastronomy
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Ingredients
  

1.5 lbs boneless, skinless chicken thighs

1 cup yogurt

2 tablespoons ginger-garlic paste

2 teaspoons garam masala

1 teaspoon turmeric powder

1 teaspoon chili powder

Salt and pepper to taste

1 cup all-purpose flour

2 large eggs, beaten

2 cups breadcrumbs (preferably panko for extra crunch)

4 tablespoons unsalted butter

1 medium onion, finely chopped

1 can (15 oz) crushed tomatoes

1 cup heavy cream

1 tablespoon sugar

Fresh cilantro, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Marinate the Chicken: In a large bowl, combine the yogurt, ginger-garlic paste, garam masala, turmeric, chili powder, salt, and pepper. Add the chicken thighs, ensuring they are well-coated. Cover and marinate in the refrigerator for at least 1 hour, preferably overnight for deeper flavor.

    Prepare for Frying: After marination, set up your breading station: Place flour on a plate, the beaten eggs in a bowl, and mix breadcrumbs with a pinch of salt on another plate.

      Bread the Chicken: Remove the chicken from the marinade. Dredge each piece first in flour, shaking off the excess, then dip in the beaten eggs, and finally coat with the breadcrumbs, pressing lightly to adhere.

        Fry the Chicken: In a large skillet, heat enough oil (about 1 inch) over medium heat. Once hot, carefully add the breaded chicken in batches. Fry for about 5-6 minutes on each side until golden brown and crispy. Remove and drain on paper towels.

          Make the Butter Sauce: In a separate pan, melt the butter over medium heat. Add the chopped onions, cooking until golden brown and soft. Stir in the crushed tomatoes and simmer for 10 minutes.

            Finish the Sauce: Add heavy cream and sugar to the tomato mixture, stirring continuously. Let it simmer for an additional 5 minutes, allowing the flavors to meld. Season with salt to taste.

              Combine and Serve: Cut the fried chicken into bite-sized pieces and add them to the butter sauce. Gently toss to coat in the sauce. Garnish with chopped cilantro and serve with lemon wedges on the side.

                Prep Time: 15 min | Total Time: 1 hr 30 min | Servings: 4