Creamy Butter Chicken
Recipe by Rajie's Cooking Passion
Ingredients
For Chicken Marinade
- 500gBoneless chicken
- 1 tspGinger garlic paste
- 1/4 tspWhite pepper
- to tasteSalt
- 2 tbspChicken coating mix flour
- 1Egg
For Frying
- as neededChicken coating mix flour
- as neededCooking oil
For Creamy Butter Sauce
- 2 tbspMargarine
- 4 cloves, choppedGarlic
- Half, choppedHolland onion
- Half, slicedRed chilli
- 3, slicedBirds eye chilli
- 2 springCurry leaves
- some (optional)Chicken curry powder
- 1 cupEvaporated milk
- to tasteSalt
- someWhite pepper
- 1 sliceCheese
Step-by-Step Instructions
- 1.Marinate the Chicken
In a bowl, combine 500g boneless chicken pieces with 1 tsp ginger garlic paste, 1/4 tsp white pepper, and salt to taste. Add 2 tbsp chicken coating mix flour and mix well until the chicken is fully coated. Keep in the refrigerator for 10-15 minutes.
- 2.Prepare Aromatics
Chop half a Holland onion, 4 cloves of garlic, half a red chilli, and 3 birds eye chilies. Gather 2 springs of curry leaves.
- 3.Add Egg to Chicken
After 15 minutes of marination, add 1 beaten egg to the chicken and mix well. Keep aside.
- 4.Coat Chicken with Flour
Pour chicken coating mix flour into a plastic container. Place a few marinated chicken pieces into the container. Close the lid and shake the container until the chicken is evenly coated with flour.
- 5.Fry the Chicken
Heat cooking oil in a wok. Once hot, carefully place the floured chicken pieces into the oil. Fry until crispy and golden brown. Remove the fried chicken and place it on a paper towel to drain excess oil. Repeat for the remaining chicken. Keep the fried chicken aside.
- 6.Sauté Aromatics for Sauce
In a clean wok, melt 2 tbsp margarine over medium heat. Add the chopped garlic and chopped Holland onion. Sauté for a minute until fragrant. Then add the sliced red chilli, sliced birds eye chilies, and curry leaves to the wok. Mix well and sauté for another minute.
- 7.Prepare the Creamy Sauce
Add some chicken curry powder (optional) and 1 cup of evaporated milk. Stir well. Add salt to taste and some white pepper. Stir and cook until the sauce boils. Reduce the fire to low.
- 8.Add Cheese to Sauce
Add 1 slice of cheese to the boiling sauce. Stir until the cheese melts and is well incorporated into the sauce.
- 9.Combine Chicken with Sauce
Add the fried crispy chicken pieces to the creamy butter sauce. Stir gently to ensure all chicken pieces are evenly coated with the sauce. Cook with medium to low heat, stirring for about a minute, until the sauce thickens slightly and coats the chicken.
- 10.Serve
The creamy butter chicken is ready to serve. Serve hot with rice.
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