Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 cup (240ml) plain yogurt (Greek yogurt is fine, but drain off some excess liquid)
  • 2 tablespoons (30ml) lemon juice
  • 1 tablespoon (15ml) ginger-garlic paste (or 1 tsp each of minced ginger and garlic)
  • 1 teaspoon garam masala
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon chili powder (or to taste)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large egg, lightly beaten
  • 1 cup (120g) panko breadcrumbs (Japanese breadcrumbs)
  • 1/4 cup (30g) grated Parmesan cheese
  • 1 teaspoon dried parsley
  • 1/4 teaspoon garlic powder
  • 2 tablespoons (30ml) olive oil or avocado oil (for drizzling)
  • 1 tablespoon (15ml) olive oil or ghee
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ginger-garlic paste
  • 1 (14.5 oz/411g) can crushed tomatoes
  • 1 cup (240ml) heavy cream or coconut cream (for dairy-free)
  • 2 tablespoons (30g) butter (unsalted)
  • 1 tablespoon tomato paste
  • 1 teaspoon garam masala
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1/2 teaspoon sugar (balances acidity)
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)

Instructions:

  1. In a large bowl, combine chicken, yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric, chili powder, salt, and pepper. Mix well. Cover and refrigerate for at least 30 minutes (or up to overnight).
  2. In a shallow dish, combine panko breadcrumbs, Parmesan cheese, parsley, and garlic powder. Mix well.
  3. Dip each marinated chicken cube in the beaten egg, then dredge in the breadcrumb mixture, pressing gently to adhere. Place breaded chicken pieces in a single layer on a parchment-lined baking sheet.
  4. Drizzle chicken with olive oil (or avocado oil). Bake in a preheated oven at 400°F (200°C) for 18-20 minutes, or until chicken is cooked through and golden brown. For extra crispiness, broil for the last 1-2 minutes, watching closely to prevent burning.
  5. While the chicken is baking, heat olive oil (or ghee) in a large skillet or saucepan over medium heat. Add onion and sauté until softened and translucent, about 5 minutes. Add garlic and ginger-garlic paste and cook for another minute until fragrant.
  6. Stir in crushed tomatoes, tomato paste, garam masala, paprika, cayenne pepper (if using), sugar, salt, and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally, to allow the flavors to meld.
  7. Stir in heavy cream (or coconut cream) and butter. Simmer for another 2-3 minutes. Taste and adjust seasonings as needed.
  8. Add the baked crispy chicken to the butter chicken sauce and stir to coat. Garnish with fresh cilantro. Serve hot with rice, naan bread, or your favourite accompaniments.