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Butter Chicken Crispy Thighs
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Butter Chicken Crispy Thighs • There is something about crispy chicken topped with a butter chicken sauce and when its as yummy as this recipe and as simple, there is nothing that quite compares. You are sure to agree this is another epic recipe that will go down a storm all day long! • Recipe: 5-6 • • 1kg chicken thighs, skinless and boneless • • Chicken thigh coating: • 25g garlic butter, melted • 1 tsp garlic granules • 1 ¼ tsp smoked paprika • 1 tsp salt • ¾ tsp coarse black pepper • 3 eggs, whisked • 125g breadcrumbs • • • Sauce: • 4 tbsp vegetable oil • 2 tsp cumin seeds • 1 small birds eye green chilli, made into a paste or finely chopped • 1 tbsp ginger and garlic paste • 350g plum peeled or chopped tomatoes, tinned, puréed • 2 tsp turmeric • 1 tsp coriander powder • 1 ½ tsp cumin powder • 1 tsp red chilli powder or to taste • 1 tsp salt or to taste • 40g butter • 1 ½ tbsp tomato purée • 200g double cream • 1 ½ tsp garam masala • 1 tbsp dried fenugreek leaves, crushed • 3 tbsp fresh chopped coriander • ½ tsp dried coriander, garnish, optional • • Method: • • 1. Pre-heat the oven to 180°C • 2. In a plate or bowl, mix together the breadcrumbs, garlic granules, smoked paprika, salt and coarse black pepper, mix well, leave to one side • 3. Add melted butter to the 3 whisked eggs, mix well • 4. Dip each chicken thigh into the egg and butter mix and then dip into the breadcrumb mix to coat well, lay onto an oven tray, repeat this for all the chicken thighs • 5. Cook in the oven for 25-30 minutes until perfectly cooked. In the meanwhile, make the butter chicken sauce • 6. In a saucepan, heat the vegetable oil on a medium heat • 7. Add in the cumin seeds, once sizzling add green chilli and ginger and garlic paste, cook for 1-2 minutes • 8. Add the tomatoes followed by turmeric, red chilli, coriander powder, cumin powder, salt and butter, mix well, cover the saucepan and cook masala for 5-6 minutes (mixing occasionally) • 9. Once the masala is sizzling and the oil/butter has seeped out from the edges, add in the tomato puree and cook for another 1-2 minutes with the lid on • 10. Add in the double cream, garam masala, fresh coriander and dried fenugreek leaves (add a dash of water if sauce is too thick), mix well and cook sauce for a final 3-4 minutes • 11. Once the sauce is cooked, remove from the heat and leave to one side • 12. Chicken thighs should now be cooked too, check they are perfectly cooked and remove from the oven • 13. To serve, plate/bowl up a chicken thigh, spoon over the makhani sauce and serve with basmati rice • 14. Indulge and enjoy • • #Butterchickencrispythighs, #Butterchickenthighsrecipe, #Butterchickenthighs, #Butterchickenrecipe, #Butterchicken, #Butterchickendipnaanand, #Butterchickendipna, #Makhanichickenrecipe, #Makhanichicken, #Makhanichickencurryrecipe, #Butterchickensauceindian, #Butterchickensaucerecipeeasy, #Butterchickensaucerecipes, #Butterchickensauce
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