Butter Chicken
February 10, 2019
Ingredients
To marinade
1 egg
1/2 tsp sugar
1 tsp salt
1 tsp plain flour
2 tsp curry powder
Others
400g of boneless chicken breast
2 green chillies
1 small red chilli
270ml evaporated milk
2.5 tbsp butter
1/2 cup curry leaves
Salt and sugar to taste
Instructions
1) Beat sugar, salt, flour and curry powder with the egg to make a paste. Marinade the chicken meat and leave for 30 minutes to and hour
2) Deep fry the chicken pieces until golden brown. Set aside
3) Heat up another wok with the butter. Sauté the curry leaves and sliced chilies
4) Add in evaporated milk and leave to simmer. Salt and sugar to taste. If you like it to be more creamy, add in more evaporated milk. If you want it to be more buttery, add 1 tbsp of butter at a time
5) When the gravy is up to your liking, add in the chicken pieces and coat it with the sauce
2 comments
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ReplyDeletebutter chicken recipe