Malaysian butter chicken - with creamy sauce (lai yao kai / 奶油鸡)

Taste of Asian Food
Taste of Asian Food
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Published 2024-05-11
Malaysian butter chicken (奶油鸡 )is a popular dish made by coating fried chicken with a creamy sauce made with evaporated milk and butter. The chicken is crispy and savory when consumed immediately after preparation, a local favorite in Malaysia and Singapore. The recipe is simple and can be prepared at home easily.

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Recipe:
(Please download the recipe and read the full details at tasteasianfood.com/malaysian-butter-chicken/ )

Ingredients A
450g of chicken thigh meat
1/2 beaten egg
1/2 tsp salt
A few dashes of white pepper
3 tbsp of cornstarch
2 tbsp regular flour

Ingredients B
1 tbsp cooking oil
30g of butter
5 cloves of chopped garlic
A small bunch of curry leaves
1 chopped bird's eye chili (optional)
3/4 cup of evaporated milk
1/2 tsp of sugar
1 tsp of salt

Method:
- Marinate the chicken with ingredients A A. Let it stand for 30 minutes before frying.
- Heat enough oil at a high smoking point, ​and deep-fry the chicken pieces until they turn golden brown.
- Add cooking oil to mix with butter and heat over low heat in a separate pan.
- Add the chopped garlic and curry leaves to saute until fragrant.
- Season with salt and sugar.
- Add the evaporated milk.
- Continue to simmer the butter and milk sauce over medium heat until it starts to thicken.
- Return the fried chicken pieces to the thick and creamy sauce, dousing it in the sauce to ensure the sauce covers every morsel of chicken.

#Butterchicken #buttermilkchicken #malaysianbutterchicken


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