Creamy Butter Chicken/Ayam Mentega
This Creamy Butter Chicken (Malaysian-style)/Ayam Mentega is a hit with young and old alike. When cooking this dish, your neighbours will be salivating as well when they smell the fragrant sauce! Don't be discouraged by the use of bird's eye chillies here. After cooking with the butter and milk, the spiciness is toned down.
Recipe by Mama Ding
Total Time | 1 hr 5 mins
Prep Time | 15 mins + 30 mins marination
Cook Time | 20 mins
Servings : 4 - 6
Ingredients
500 g (1 1b) boneless skinless chicken meat; cut into bite-sized pieces
1 tbsp light soy sauce
1 chicken stock cube (10g/2 tsp)
120 g (1 cup) all purpose flour
60 g (1/2 cup) corn flour
1/2 tsp white pepper powder
1 large egg + 2 tbsp water
enough cooking oil for deep frying
Ingredients for the sauce~
5 tbsp butter/margarine, at room temperature
4 cloves garlic, chopped
3 sprigs curry leaves, main stem removed
3 bird's eye chillies/cili padi, chopped
1 can (390g/14 oz) evaporated milk/low fat milk
1 tsp salt or to taste
1 tbsp sugar or to taste
Method
01 Place chicken pieces in a large bowl. Add in the light soy sauce and chicken stock cube. Mix well and marinate for 30 mins.
02 Heat enough oil in a wok/pan for deep frying. In a bowl, mix flour, corn flour and pepper. In another bowl, lightly beat the egg and water.
Dip chicken pieces in egg then flour. Shake off excess flour. Deep fry until golden brown. Remove and drain on pape towels. Repeat until all the chicken pieces are fried. Set aside.
03 Heat a saucepan on medium heat. Put in the butter. When butter has melted, add the garlic and fry till slightly brown.
04 Add the curry leaves and fry till crispy. Add the chillies. Fry for 1 min. Add the evaporated milk. Bring to the boil.
05 Season with salt and pepper. Taste and adjust seasoning as preferred. Turn off heat. Mix in the deep fried chicken pieces. Stir well to coat the pieces with the sauce.
Dish up and serve with rice.
Notes
Marinate the chicken overnight for better flavor. Pork/beef/lamb can also be used for this dish. Use a good quality butter for maximum flavor. Substitute bird's eye chillies with fresh red/green chillies if you want it less spicy.