Wednesday, February 24, 2010

Creamy Butter Chicken

Creamy nom nom~~~

Everybody loves this dish. What's not to love, right? It has butter, a velvety sauce, the aromatic flavour of curry leaves and the spiciness of chilli padi. And you can use meat or seafood for this dish too :D

Chicken breast, deboned and cut into bite sizes
A handful of curry leaves
A cup of evaporated milk
2-3 chilli padi (remove the seeds) - this is optional, should you prefer a less spicy dish
2 tbps of butter
1/2 tps of curry powder
A pinch of sugar
A slice of cheddar cheese - this is optional as well, I added it in to make the sauce cheesier :P

To marinate the chicken:
2 tbps of flour
1 egg
1 tps of soy sauce
Freshly ground black pepper

Marinate the chicken with marinade and keep the chicken inside the fridge for a few hours. Bring the meat out to room temperature for about an hour before you cook the sauce. Heat up some oil, and deep fry the chicken pieces until golden brown. Set aside.

Next, heat up another pan, and as the pan gets hot, lower the flames to medium and melt the butter (the reason you want to lower the flame is so that you don't burn the butter). As the butter melts, toss the curry leaves and chilli padi into the butter and stir fry until aromatic. Pour the evaporated milk into the pan and add the curry powder and sugar. Keep stirring as the sauce thickens. Add the cheddar cheese and keep stirring until the cheese melts. Add the chicken pieces and stir a few more minutes, making sure to coat the chicken with the sauce. Dish and serve :)


mmmmmmmmmmmmmmmmmmmmmmmmm creamy butter squid from mama's..... mmmmmmmmmmmmmmmmmm.

@jillies *holds bucket underneath jillies' mouth to collect drool*

wah....Got add cheese some more, never tried b4 :)

@kevin yup, modify the recipe a bit ma