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