Description
This Malaysian-style creamy butter chicken is crispy, spicy, and rich, coated in a flavorful butter sauce with curry leaves and Thai chili. Perfectly served with steamed white rice or warm bread
Ingredients
Scale
For the Fried Chicken:
- 1.5 lb boneless chicken thighs or breasts, cubed
- 2 eggs
- 3 tbsp flour
- 3 tbsp cornstarch
- 1 tsp salt
- 1 tsp pepper
- 1 tsp curry powder (optional)
- Neutral oil, for frying
For the Creamy Butter Sauce:
- 4 tbsp butter
- 3 cloves garlic, minced
- 1 sprig curry leaves
- 5-10 Thai chilies, minced (adjust for heat preference)
- 1 1/2 cups evaporated milk
- 1/2 tsp salt
- 1 1/2 tsp sugar
- 1 slice American or cheddar cheese
Instructions
 Prepare the Fried Chicken:
- Slice the chicken into bite-sized pieces.
- In a bowl, whisk together eggs, flour, cornstarch, salt, pepper, and curry powder (if using). Add the chicken and coat evenly.
- Heat neutral oil in a deep pan or pot over medium-high heat.
- Deep-fry chicken in batches until golden brown and crispy (about 4-5 minutes per batch). Drain on paper towels.
2. Make the Creamy Butter Sauce:
- In a pan over medium-low heat, melt butter.
- Add curry leaves and Thai chilies, sautéing until fragrant.
- Pour in evaporated milk and reduce heat to low. Let it simmer gently.
- Stir in salt, sugar, and cheese, mixing until smooth.
3. Coat the Chicken & Serve:
- Add fried chicken to the sauce, tossing to coat evenly.
- Serve immediately with steamed rice or warm bread. Enjoy!
Notes
- Chicken Choice: Thighs offer more flavor and tenderness, but breasts work well for a leaner option.
- Spice Level: Adjust Thai chilies based on heat preference.
- Sauce Thickness: If you prefer a thicker sauce, simmer longer or add ½ tsp cornstarch mixed with water.
Nutrition
- Serving Size: 1 plate
- Calories: 540 kcal
- Sugar: 6g
- Sodium: 720mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 220mg