Irresistible Malaysian Creamy Butter Chicken: A Flavorful Delight

Malaysian cuisine features a mouthwatering butter chicken known for its rich and smooth sauce.

This dish is a blend of traditional Malay cooking methods with creamy Western touches.

Tender chicken pieces are covered in a luxurious sauce made from aromatic spices and dairy goodness.

It highlights how Malaysian chefs turn basic ingredients into something truly special.

Both restaurants and home kitchens enjoy this comforting meal that embodies the essence of Malaysian flavors.

Diners can look forward to a perfect mix of creamy textures, gentle spices, and warmth that mirrors the spirit of Malaysian cooking.

Why Malaysian Creamy Butter Chicken Is Bursting With Flavor

• Effortless Comfort Cooking: Dive into this Malaysian chicken recipe that transforms ordinary ingredients into an extraordinary meal.
• Quick Weeknight Winner: Prepare this dish in under 30 minutes, making it perfect for busy families craving delicious comfort food without spending hours in the kitchen.
• Crispy Meets Creamy Sensation: Experience the delightful contrast of golden-crispy fried chicken swimming in a luxurious, velvety butter sauce that melts in your mouth.
• Cultural Flavor Adventure: Explore authentic Malaysian cuisine through a recipe that blends local spices like curry leaves and Thai chilies, offering a taste of Southeast Asian culinary traditions.

Ingredients For Malaysian Creamy Butter Chicken

• Chicken: Tender meat as the star protein, best when boneless and cut into uniform pieces for even cooking.

• Eggs: Helps create a sticky base for the flour coating.
• Flour, Cornstarch: Creates a crispy, golden exterior for the chicken.
• Salt, Pepper: Essential seasonings for flavor enhancement.
• Curry Powder: Optional spice blend for additional depth.

• Butter: Provides rich, creamy base for the sauce, choose unsalted for better control.
• Evaporated Milk: Creates smooth, luxurious sauce texture.
• Cheese: Adds creaminess and subtle tangy flavor.

• Curry Leaves: Traditional Malaysian herb with distinct fragrant notes.
• Thai Chilies: Adds spicy kick, adjust quantity for desired heat level.

• Salt: Balances overall flavor profile.
• Sugar: Softens and rounds out sauce flavors.

How To Cook Malaysian Creamy Butter Chicken

Step 1: Prepare Chicken Pieces

Slice chicken into small, bite-sized chunks ready for marination.

Step 2: Create Flavor Coating

• Eggs
• Flour
• Cornstarch
• Salt
• Black pepper
• Curry powder (optional)

Thoroughly coat chicken pieces in the mixture, ensuring even coverage.

Step 3: Fry Chicken To Golden Perfection

Heat neutral cooking oil in a deep pan over medium-high temperature.

Carefully deep-fry chicken in small batches until achieving a crispy, golden-brown exterior (approximately 4-5 minutes per batch).

Transfer fried chicken onto paper towels to drain excess oil.

Step 4: Craft Creamy Butter Sauce

Melt butter in a separate pan over medium-low heat.

Add fresh curry leaves and sliced Thai chilies, sautéing until releasing aromatic flavors.

Pour evaporated milk into the pan, reducing heat to low and allowing gentle simmering.

• Salt
• Sugar
• Cheese

Stir continuously until sauce reaches smooth, creamy consistency.

Step 5: Combine Chicken With Sauce

Gently add golden-fried chicken pieces into the creamy butter sauce.

Toss chicken to ensure complete and even coating.

Step 6: Serve And Enjoy

Transfer immediately to serving plate.

Accompany with steamed rice or warm bread.

Indulge in this Malaysian culinary treasure!

Tips For Creamy Malaysian Butter Chicken

• Batch Frying Technique: Avoid overcrowding the pan when deep-frying chicken to ensure each piece gets crispy and golden without dropping oil temperature.
• Milk Selection Hack: Use full-fat evaporated milk for richer, creamier sauce that coats the chicken more effectively and enhances overall flavor profile.
• Spice Customization: Adjust Thai chilies based on heat preference – remove seeds for milder version or add extra for more intense spiciness.
• Cheese Melting Trick: Grate or finely chop cheese before adding to sauce to help it melt smoothly and integrate seamlessly without clumping.
• Crispy Coating Secret: Pat chicken pieces dry before coating with flour mixture to ensure better adhesion and crunchier exterior during frying.

Storing Malaysian Creamy Butter Chicken The Right Way

• Refrigerate: Store leftover butter chicken in an airtight container within 2 hours of cooking, keeping it fresh in the refrigerator for 3-4 days.
• Freeze: Transfer cooled chicken to freezer-safe containers, sealing tightly to prevent freezer burn, and store for up to 2 months.
• Reheat Stovetop: Warm chicken in a pan over medium-low heat, adding a splash of milk to restore creamy sauce consistency and prevent drying out.
• Microwave: Heat in short 30-second intervals, stirring between each interval to distribute heat evenly and maintain sauce texture.

Great Pairings For Malaysian Creamy Butter Chicken

• Pair with Crisp White Wine: Select a chilled Riesling or Gewürztraminer to balance the creamy, spicy butter chicken with its light, slightly sweet undertones.
• Complement with Jasmine Rice: Serve fluffy jasmine rice alongside the dish to soak up the rich, velvety sauce and provide a neutral base for the bold flavors.
• Match with Cool Cucumber Salad: Prepare a refreshing cucumber salad with mint and light vinaigrette to cut through the richness and provide a crisp contrast to the creamy chicken.
• Enhance with Mango Lassi: Blend a cool, sweet mango lassi drink to tame the heat from Thai chilies and create a smooth, complementary beverage that echoes the dish's creamy texture.

Variations Of Malaysian Creamy Butter Chicken

• Low-Carb Butter Chicken: Replace flour and cornstarch with almond flour or coconut flour for a keto-friendly version. Use cauliflower rice instead of steamed rice as a side.
• Dairy-Free Alternative: Substitute butter with coconut oil and use coconut milk instead of evaporated milk. Replace cheese with nutritional yeast for a similar creamy texture.
• Vegetarian Adaptation: Swap chicken with firm tofu or chickpeas. Coat and fry plant-based protein using the same seasoning method for a protein-packed vegetarian meal.
• Gluten-Free Option: Use gluten-free flour blend for coating and ensure all ingredients are certified gluten-free. Check that curry powder and other seasonings do not contain gluten additives.

Common Questions About Malaysian Creamy Butter Chicken

• Why use eggs in the marinade?

Eggs help the flour and cornstarch stick to the chicken, creating a crispy, even coating that seals in moisture and provides a delicious golden-brown crust when deep-fried.

• Can I substitute Thai chilies?

Yes, if Thai chilies are too spicy, you can use milder options like jalapeños or serrano peppers, or reduce the quantity to control heat level.

• What type of cheese works best in this recipe?

Cheddar cheese is recommended for its melting properties and rich flavor, but you can also use mild white cheese like mozzarella for a similar creamy texture.

• Is deep-frying necessary for this dish?

Deep-frying creates the signature crispy texture, but you can alternatively pan-fry or bake the chicken if you prefer a lighter cooking method, though the final texture will be slightly different.

Unforgettable Chinese Crispy Lemon Chicken Recipe

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4.9 from 19 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Indulgent Malaysian Butter Chicken offers a creamy, spice-laden journey through Southeast Asian culinary traditions. Rich aromatics and silky sauce promise an unforgettable dining experience you cannot resist savoring.

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Ingredients

Scale 1x2x3x

Protein:

• 1.5 pounds (680 grams) boneless chicken thighs or breasts, cubed
• 2 eggs

Coating and Seasoning:

• 3 tablespoons flour
• 3 tablespoons cornstarch
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon curry powder (optional)

Sauce and Flavor Ingredients:

• Neutral oil, for frying
• 4 tablespoons butter
• 3 cloves garlic, minced
• 1 sprig curry leaves
• 5–10 Thai chilies, minced
• 1 ½ cups evaporated milk
• ½ teaspoon salt
• 1 ½ teaspoons sugar
• 1 slice American or cheddar cheese

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Instructions

1. Prepare tender chicken by cutting into uniform bite-sized morsels.
2. Create a rich coating mixture by whisking eggs with flour, cornstarch, seasoning agents, and curry powder until smooth and well-blended.
3. Thoroughly coat each chicken piece in the prepared batter, ensuring comprehensive coverage.
4. Warm neutral cooking oil in a deep cooking vessel until it reaches optimal frying temperature.
5. Carefully submerge chicken pieces in hot oil, working in controlled batches to maintain consistent temperature.
6. Fry chicken until achieving a gorgeous golden-brown exterior and crispy texture, approximately 4-5 minutes per batch.
7. Transfer fried chicken onto absorbent paper towels to eliminate excess oil.
8. In a separate pan, gently melt butter over moderate heat, releasing its rich aroma.
9. Introduce fragrant curry leaves and spicy Thai chilies, sautéing until their essential oils are released.
10. Pour evaporated milk into the pan, reducing heat to create a gentle simmer.
11. Incorporate salt, sugar, and cheese, stirring consistently to develop a velvety, unified sauce.
12. Delicately introduce crispy fried chicken pieces into the creamy sauce, ensuring complete and elegant coating.
13. Present immediately alongside steamed rice or warm artisan bread for a delectable Malaysian culinary experience.

Notes

• Ensure chicken pieces are uniform in size for even cooking and crispy texture throughout.
• Use a thermometer to check oil temperature around 350-375°F for perfect golden-brown coating without burning.
• Opt for full-fat evaporated milk to achieve rich, creamy sauce consistency that clings beautifully to chicken.
• Adjust spice levels by reducing or removing Thai chilies for milder palates, maintaining authentic Malaysian flavor profile.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dinner
• Method: Frying
• Cuisine: Malaysian

Nutrition

• Serving Size: 4
• Calories: 450
• Sugar: 1.5 g
• Sodium: 800 mg
• Fat: 30 g
• Saturated Fat: 15 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 0 g
• Protein: 35 g
• Cholesterol: 180 mg