Crispy Butter Chicken: A Flavorful and Crispy Twist on a Classic Dish

In a large bowl, combine the flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper.
Dip the chicken pieces into the beaten egg, then coat them thoroughly in the flour mixture.
Dip the coated chicken into breadcrumbs for an extra crispy crunch. Set aside.
Fry the Chicken:

Heat vegetable oil in a large skillet or deep fryer over medium-high heat. Fry the chicken pieces in batches, making sure not to overcrowd the pan. Cook for 4–5 minutes or until golden and crispy.
Remove the chicken from the oil and place it on a paper towel-lined plate to drain excess oil.
Make the Butter Sauce:

In a separate pan, melt butter over medium heat.
Add the chopped onions and sauté until softened, about 4–5 minutes.
Add the minced garlic and ginger, and sauté for another minute until fragrant.
Stir in the cumin, coriander, garam masala, turmeric, and chili powder. Let the spices cook for about 1–2 minutes to release their flavors.
Add the tomato puree and cook for an additional 3–4 minutes, stirring frequently.
Stir in the heavy cream and cook for 3–5 minutes until the sauce is smooth and creamy. Season with salt and pepper to taste.
Combine Chicken and Sauce:

Add the crispy chicken pieces into the sauce and gently toss to coat the chicken evenly with the creamy butter sauce. Let the chicken cook in the sauce for 2–3 minutes to absorb the flavors.
Serve:

Garnish the Crispy Butter Chicken with freshly chopped cilantro. Serve with warm naan bread, basmati rice, or your favorite side dish.
Serving and Storage Tips: