Malaysian Butter Chicken

Servings

2

Prep

10 min

Cook

15 min

Ahh yes, butter chicken. The favourite. Nope, it’s not the normal butter chicken you find at Indian Restaurants. This is a special one. It’s creamy, spicy and simply delicious. The first time I ate this, I was about 16 at a restaurant called Strawberry Fields Cafe in Malaysia. At first, I thought it was disgusting as it used evaporated milk for the sauce. Evaporated is normally used in desserts and to use it in a hot savoury dish was alien to me. But boy was I glad I ordered it after much convincing from a friend. When the waiter placed it in front of me, I got scared as it had a ton of small green chillies (chili padi). I put up a brave front, and took my first bite. OMG. Heavenly. It was love at first sight. Not as spicy as I thought it would be given the amount of chilli on it, i’m guessing the milk in it helped? Still, I gobbled it down and if I could have licked my plate at the Cafe, I would have.

7 years later, butter chicken came back to my mind. I was afraid the hubby would not take to it as he was new to eating more spicy food and to mix it with milk…but it very quickly went away after he took his first bite. He loved it and has requested that it be cooked for his birthday every year. 

Hopefully you will love this recipe as much as we do!

Ingredients

  • 400 grams (16oz) Chicken Breast, cut into pieces
  • 2 Tablespoons Curry Powder
  • ½ teaspoon Salt
  • ¼ teaspoon White Pepper
  • 1 Egg, Whole
  • 1 ½ cups Flour
  • 1 Tablespoon Corn Flour
  • Enough for frying Peanut Oil

Sauce

  • ¼ cup Butter
  • 1 ¾ cups (410ml/can) Evaporated Milk
  • 2-3 sprigs Curry Leaf
  • 2-3 pieces (according to taste) Birds Eye Chilli (green/red)
  • To taste Salt & Pepper

Directions :

  • Chicken
  1. Marinate the chicken in curry powder, salt and pepper for at least an hour. If short of time, 15 minutes will do.
  2. Beat an egg and mix well with the chicken pieces.
  3. Heat up enough oil in a pan or wok for frying.
  4. Coat chicken pieces in flour and fry till golden brown. Keep aside.
  • Sauce
  1. In a separate pan, heat up butter.
  2. Add curry leaves and fry till fragrant.
  3. Mix in evaporated milk and reduce heat. Let simmer till slightly thickened.
  4. Add chillies and continue to simmer till thickened.
  5. Mix in chicken and serve immediately with steamed rice, veggies of your choice or a simple cucumber and pineapple salad.

Tips: 

  • I prefer using peanut oil for this as the chicken pieces stay crunchy till serving time.
  • Fried chicken pieces are also great on it’s own, which is known as popcorn chicken.
  • Cups to Grams conversion

Enjoy!

Cherry's Signature

Butter ChickenButter Chicken

Malaysian Butter Chicken

Categories

Recipe By

Cherry
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18 Comments

  1. Yik Hoong 9 years ago

    Oh i love the creamy sauce with a hint of the aroma from Curry Leaf. ENAK SEKALI !

  2. Mary Ann Delfino 8 years ago

    WoW!! I’m learning the exacT way 2 do!!!

    THANK U VERY MUCH!!

    Will cook it very soon !!

  3. Reyhana noorsham 6 years ago

    Hey thanks for this recipe. Cooked it, tastes amazing. One thing i do to thicken the sauce, juz add corn starch (but dilute 1st water), but whateve it is, they r super delicious. Thanks!

    • Cherry Author 6 years ago

      Welcome! I omit cornstarch as it normally thickens as I reduce it. Glad you liked it.

  4. Nurul 5 years ago

    Thank you for the recipe. It was a hit!

    • Cherry Author 5 years ago

      Nos = Numbers. I have edited the recipe to it’s clearer. Thank you.

  6. San 4 years ago

    Hi, may I know where to use the corn flour mentioned? Can use normal. Flour or both will do? New to cooking in MCO time ?

    • Cherry Author 4 years ago

      Hi! Sorry for the late reply! Normal flour would do too. Just so you know, corn flour is corn starch. I hope you and your family are safe and healthy. Glad to have helped during this MCO even though I am far away. Wish you and your family the best of health.

  7. Lizahana 4 years ago

    Thanks for the recipe. My family loves it and it is so delicious. I will definitely do it again!

  8. Bronwyn 4 years ago

    Hello, can I use dried curry leaves for this?

    • Cherry Author 4 years ago

      Hi, any butter should be good. I always advice to use 100% butter and not butter spreads or oil spreads.

  10. Jia 4 years ago

    Hi, may I know if there is any substitute for using evaporated milk?

    • Cherry Author 4 years ago

      Hi, you might be able to substitute with cream or even milk. I have not done it myself so I can’t vouch that it will turn out the same. Good luck!

  11. Robert 3 years ago

    Great I’m a novice so I try this It sounds simple .Thanks and keep posting others that you have Strawberry fields is still there but I’m not sure whether its still in the menu.

  12. Diane 3 years ago

    Wow, delicious. I’m a terrible cook so was really happy this turned out well. It was pretty easy as well!

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