Crispy Butter Chicken: A Golden, Juicy Twist on a Classic

Marinate the Chicken: In a large bowl, combine the buttermilk, garlic powder, paprika, turmeric, salt, and pepper. Add the chicken and coat well. Cover and refrigerate for at least 1 hour (or overnight for more flavor).
Coat the Chicken: Mix the flour and cornstarch in a shallow dish. Remove the chicken from the marinade, letting excess drip off, and dredge in the flour mixture until well-coated.
Cook the Chicken:
Frying Method: Heat oil in a deep skillet to 350°F (175°C). Fry the chicken until golden and crispy, about 6-8 minutes per side, depending on thickness.
Baking Method: Preheat the oven to 400°F (200°C). Place the coated chicken on a baking sheet lined with parchment paper. Spray with cooking oil and bake for 25-30 minutes, flipping halfway through.
Prepare the Butter Sauce:
4. Sauté Aromatics: In a large pan, melt the butter over medium heat. Add the onion, garlic, and ginger, and cook until softened and fragrant.
5. Build the Sauce: Stir in the tomato purée, cumin, coriander, chili powder, and garam masala. Simmer for 10 minutes, allowing the flavors to meld.
6. Finish the Sauce: Reduce the heat and stir in the cream. Add sugar or honey if desired. Adjust seasoning with salt and pepper.

Combine and Serve:
7. Add the crispy chicken to the butter sauce, spooning the sauce over the chicken to coat. Simmer for 5 minutes to allow the flavors to meld without losing the crispiness.
8. Serve hot, garnished with fresh cilantro, alongside basmati rice or naan bread.

Serving and Storage Tips: