This Butter Chicken Recipe Will Have Everyone Drinking Its Gravy To Its Last Drop. Real Story.
Before you protest let me volunteer that yes, this is a sinful meal and it doesn't just end at the amount of butter you use to make it delicious. No no. It's the cream, the milk andddd... it's so lips-smackingly good that you would be eating more rice than intended. Out of guilt, you may add some greens on your plate just to make yourself feel better about your indulgent choice. You calculate the calories again and you prop more greens as if to heed the butter chicken as it booms, "Make me look good!"
So this begs the question, can something so demanding and almost dictator-like be loved? Ciouyourfood investigates 🔍
Butter Chicken (Malaysian version)
Forgot to photograph the marinated chicken. Instead of deep frying, I've put the chicken in my microwave oven to Roast for 40 mins followed by Combination setting in the last 5 mins to crisp the skin.
Marinate chicken pieces for 1-3 hours in a little bit of salt, pepper, turmeric and curry powder.
In this Roasted Chicken recipe, it's very important to add curry powder to the marinade.
After the marinating process is over, render excess chicken skin and fat.
In the rendered fat, add curry leaves and bird eye chillies. Wait for the leaves to turn dark green then add the next ingredients.
Crank up to high heat now add lemongrass and pounded dried shrimps. Keep tossing and careful not to burn them.
Now add shallots.
Ah haa... this is the good part.
Check out the bougie cream. It's good stuff so use all of it.
(I added a quarter can at first. I thought I wanted to find ways to cut calories.
But after looking at the thickening gravy, hah screw it, I just poured the whole can in.)
Listen to me.. what can we do with a half used can of evaporated milk in the fridge. Do ABC?? (That's shaven ice dessert)
Adding curry powder will punch up the base flavour and fragrance. Then balance with a tiny pinch of sugar and Knorr Anchovy Powder.
Look at the untamed foliage.
There's only one thing to do. Eat with your fingers ✋🏻
Recipe serves 2-4 pax
Prep time: 20 mins
Cooking time: 45 mins
Chicken legs - 2 (marinade in a pinch of salt, pepper and 1 tsp of curry powder)
Curry leaves - 5 sprigs
Bird eye chillies - 4 pcs
Lemongrass - 1 stalk
Pounded dried shrimp - 3 tbsp
Shallots - 4
Curry powder - 3 tbsp
Butter - half stick
Cream - 1 can approx 300ml
Evaporated milk - 1 tin approx 390g
Salt to taste
A tiny pinch of sugar to balance
Knorr Anchovy Powder (Pati Ikan Bilis) - 3 tsp (add little by little to adjust the overall balance)
Marinate chicken legs and set aside. After 1-3 hours, roast in microwave oven for 40 minutes, followed by 5 minutes under Combination setting.
Simultaneously start preparing the aromatics. Upon completion, render chicken fat and excess skin in wok.
Then fry curry leaves and bird eye chillies to release their fragrance.
Then add lemongrass and dried shrimps followed by shallots.
Add butter, cream and evaporated milk. Keep stirring and taste. Add a little salt but stop when you feel it is 20% below desired saltiness. The sauce will continue to thicken and will be salty enough when you serve
Add a tiny pinch of sugar to balance and slowly stir in anchovy powdered stock to adjust the flavour. My preferred intensity level is around 3 tsp
Serve with salad and rice
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