Main Course: Creamy Butter Chicken with Rice

Creamy Butter Chicken with Rice

Recipe:

(4 servings)

Fried chicken:

•  4 chicken thigh fillets
• 1 beaten egg
•  Plain flour
•  Corn flour
• Oil

Marinade for chicken:

•         1 1/2 tablespoons oyster sauce
•        1/2 tablespoon light soya sauce
•        1/2 tablespoon sesame oil
•        Pinch of salt
•        A few dashes of pepper
•        1 teaspoon of Ginger & Garlic paste

Creamy butter sauce:

•        6 cloves garlic
•         Handful of curry leaves (Chopped into small pieces)
•         5 bird eye chillies
•        50g butter
•         1 cup evaporated milk
•        1/4 cup water
•         Salt

Directions:

1    Cut the chicken into cubes and marinade them for 20 mins to 30 mins.

2.     Add beaten egg onto the chicken cubes and mix thoroughly.

3.     Mix plain flour and corn flour in a bowl with the ratio of 2:3.

4.     Coat each chicken cubes with the flour mix.

5.     Deep fry the chicken in the hot oil. Remove them from the oil once turn brown. Leave them aside.

6.     Mince garlic. Cut the chillies into thin slices.

7.     Melt the butter in the frying pan or wok. Add the minced garlic. Stir fry for 30 seconds.

8.     Add curry leaves, follow by chillies and continue to stir fry until you can smell the aroma of the curry leaves.

9.     Stir in evaporated milk and water. Add salt to taste.

10.Cook until the sauce is slightly thickened. Add in the chicken. Toss the chicken so that each pieces is coated with the sauce.

11.  Serve with rice and a salad.

*I personally prefer it with a tomato salad and a pineapple & cucumber salad.

*Disclaimer: All contents of this page are of my own personal experience.