This is my famously delicious chinese butter chicken recipe. I get compliments every time I make this dish.
The process is easy and the ingredients are also cheaply available locally. It’s literally chinese fast food because it doesn’t take very long to cook. And I can safely say that it’s as good as the ones sold in Malaysian hawker stalls! The sauce here works well with crab too, preferably in a claypot.
I’ve tried this sauce with pork, crab and even prawns and the results are simply spectacular. If you are cooking crab, please deep fry the crab first before cooking it with the sauce.
Creamy Butter Chicken Recipe (Lai Yao Kei)
- 2 chicken thighs (boneless and cut into cubes)
- 2 tbsp butter
- 1 red chilli (chopped)
- 2 chilli padi ( chopped)
- 1 stalk curry leaves
- 230ml evaporated milk (vary this amount depending on how thick you want the sauce to be)
- pinch of Knorr chicken powder (optional)
- salt and pepper
- 1 tsp salt
- 1/2 tbsp sugar
- 2 tsp curry powder
- 1 tbsp flour
- 1 egg
- Marinate the chicken cubes in marinade for a minimum of 1 hour. Anything less and it will not be as tasty.
- Deep fry the chicken cubes. Alternatively you can brown it in a nonstick pan.
- Dish up chicken and set aside.
- Heat wok with butter. Fry chillies and curry leaves till fragrant.
- Pour in evaporated milk and bring to a boil. Add in Knorr chicken powder, salt and sugar to taste.
- Add chicken and cook for a while – the flour added to the chicken will thicken the sauce. If it’s too spicy, just add in more sugar.
- Serve over hot rice.