Malaysian Butter Chicken




10 min


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!


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


  • ¼ cup Butter
  • 1 ¾ cups (410ml/can) Evaporated Milk
  • 2-3 sprigs Curry Leaf
  • 2-3 (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.


  • 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


Cherry's Signature

Butter ChickenButter Chicken

Malaysian Butter Chicken

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  1. Yik Hoong 4 years ago

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

  2. Mary Ann Delfino 3 years ago

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


    Will cook it very soon !!

  3. Reyhana noorsham 1 year 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!

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

  4. Nurul 3 weeks ago

    Thank you for the recipe. It was a hit!

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