Creamy Butter Chicken is a rich and savoury dish. It can be spicy or non-spicy. And it is easy to make. At most it will take you 30 minutes to cook and serve it. It can be eaten with rice or with bread, potatoes (boiled or roasted) and salad.
Ingredients:
- 400 g chicken, cut into small pieces
- 1 tsp salt
- 2 tbsp cornflour/all-purpose flour
- 2 tbsp turmeric powder
- Cooking oil
- Sauce
- 50 g butter
- 4 cloves garlic
- 5 sprigs curry leaves
- 2 chili padi
- 100 ml milk - full cream/fresh/evaporated
- 2 slices of cheddar cheese
Method:
- Marinade the chicken with salt.
- Add in the cornflour/all-purpose flour and turmeric powder. Mix well.
- Heat up some oil in a pan.
- Pan fry the chicken till they are golden brown. (You may deep-fry the chicken.)
- Remove the chicken from the pan and set aside.
- Put the butter into the pan.
- Add the garlic and curry leaves. Stir-fry until they are fragrant.
- Add the chili padi.
- Then add the milk and cheese.
- Stir until the sauce thickens.
- Pour the fried chicken back into the pan.
- Stir to ensure all pieces are coated with the sauce.
- Dish out the chicken onto a serving plate.
- Pour the remnant sauce onto the chicken.
- The Creamy Butter Chicken is ready to be served.
