- Marinate the Chicken:
- In a large bowl, combine the yogurt, lemon juice, ground turmeric, ground cumin, ground coriander, chili powder, paprika, salt, and pepper. Mix well.
- Add the chicken pieces to the marinade and toss until evenly coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
- Cook the Chicken:
- Preheat the oven to 400°F (200°C).
- Place the marinated chicken pieces on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and crispy on the outside.
- Prepare the Sauce:
- In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
- Stir in the minced garlic, grated ginger, ground turmeric, ground cumin, ground coriander, chili powder, and paprika. Cook for another 1-2 minutes, until fragrant.
- Pour in the crushed tomatoes and stir to combine. Let the sauce simmer for 5-7 minutes, stirring occasionally.
- Stir in the heavy cream and season with salt and pepper to taste. Cook for another 2-3 minutes, until the sauce is heated through and slightly thickened.
- Combine Chicken and Sauce:
- Add the baked crispy chicken pieces to the sauce in the skillet. Toss until the chicken is coated evenly with the sauce. Cook for another 2-3 minutes to heat the chicken through.
- Serve:
- Transfer the crispy butter chicken to a serving dish. Garnish with chopped fresh cilantro.
- Serve the crispy butter chicken hot with rice, naan bread, or your favorite side dishes.
Enjoy your delicious Crispy Butter Chicken!