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: 

• 1kg of Boneless Chicken Breast / Thigh or Fish Fillet 

• Sugar & Salt 

• 8 cloves of Garlic 

• 1 Brown Onion 

• 250ml Evaporated Milk 

• 25g of Unsalted Butter 

• 2 Bird Eye Chilli 

• 2 cups of plain flour 

• Black Pepper 

• Any cooking oils 

• Roughly 12 pieces of Curry Leaves (Optional) 

• 1 egg (Optional) 

 

Marination

• Minced the garlic and onion finely. 

• Put your meat into a big bowl and put 1 teaspoon of salt and 2 teaspoons of black pepper. 

• Put in 1 egg and the minced Garlic & Onion into a big bowl. 

• Mix well and let it marinate at room temperature for 30min. 

 

Cooking 

• After marinating the chicken for 30min, coat the chicken with a thin layer of flour. 

• Put half a cup of oil in the pan and heat it. (Use MEDIUM HEAT) 

• After few minutes (your oil should be hot enough), pan fries the chicken until it turns golden brown.  

• When the chicken turns golden brown, put it aside. 

• Remove the remaining oil in the pan and add in 25g of unsalted butter. (Use LOW HEAT) 

• When the butter was fully melted, put in the curry leaves and bird chilli. 

• When you smell the fragrance from curry leaves and bird eye chilli, add in 250ml of evaporated milk. 

• After 5 min, the evaporated milk will turn thicker, and now add in the fry chicken.  

• Stir well, make sure all the chicken gets coated by the evaporated milk. 

• Taste the chicken, add sensible salt and sugar to adjust the flavour.