Malaysian Style Butter Milk Chicken from Malaysian Society & Mahjong Society
Monday 17 May 2021, 7am - 10pm
Online
A recipe from Malaysian Society & Mahjong Society to make Malaysian Style Butter Milk Chicken
You may all know of the butter chicken that you can get as a curry at and Indian restaurant. But this is different, it is creamy, spicy and comforting. Though using evaporated milk in your food might be a bit different that you are used to, the results of this recipe will surely have you charmed in an instant.
Ingredients:
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Sugar & Salt
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8 cloves of Garlic
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1 Brown Onion
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250ml Evaporated Milk
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25g of Unsalted Butter
Marination
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Minced the garlic and onion finely.
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Put your meat into a big bowl and put 1 teaspoon of salt and 2 teaspoons of black pepper.
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Put in 1 egg and the minced Garlic & Onion into a big bowl.
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Mix well and let it marinate at room temperature for 30min.
Cooking
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After marinating the chicken for 30min, coat the chicken with a thin layer of flour.
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Put half a cup of oil in the pan and heat it. (Use MEDIUM HEAT)
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After few minutes (your oil should be hot enough), pan fries the chicken until it turns golden brown.
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When the chicken turns golden brown, put it aside.
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Remove the remaining oil in the pan and add in 25g of unsalted butter. (Use LOW HEAT)
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When the butter was fully melted, put in the curry leaves and bird chilli.
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When you smell the fragrance from curry leaves and bird eye chilli, add in 250ml of evaporated milk.
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After 5 min, the evaporated milk will turn thicker, and now add in the fry chicken.
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Stir well, make sure all the chicken gets coated by the evaporated milk.
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Taste the chicken, add sensible salt and sugar to adjust the flavour.