Description
This Malaysian Butter Chicken recipe offers a deliciously rich and creamy dish featuring tender fried chicken thighs coated in a flavorful buttery curry sauce with fragrant spices, garlic, and a hint of heat from Thai bird’s eye chilis. Perfect for a quick yet indulgent feast that combines crispy textures and smooth, aromatic sauce.
Ingredients
Scale
Chicken and Marinade
- 500 grams Chicken thigh, sliced into 2-3 cm pieces
- 1 tablespoon Ginger, freshly grated
- 1 tablespoon Sesame oil
- 1 large Egg
- 1 tablespoon YumYum sauce (sweet and spicy)
- 1 teaspoon White pepper
- 1 teaspoon Chicken powder
- 2 tablespoons Cornstarch (for crispy coating)
Frying
- 2 cups Vegetable or canola oil (neutral oil with high smoke point)
Sauce and Aromatics
- 100 grams Unsalted butter
- 4 cloves Garlic, minced
- 2 units Thai Bird’s Eye chilis, chopped (adjust to spice tolerance)
- 5 Curry leaves
- 200 ml Evaporated milk
- 1 teaspoon Sugar
- 2 tablespoons Curry powder
- 1 tablespoon YumYum sauce (for sauce flavor)
Instructions
- Cut the Chicken: Slice the chicken thighs into 2-3 cm sized pieces to ensure even cooking throughout.
- Marinate the Chicken: In a large bowl, combine freshly grated ginger, sesame oil, egg, YumYum sauce, white pepper, chicken powder, and cornstarch. Add the chicken pieces and mix thoroughly to coat. Let the mixture marinate for 10 minutes to infuse flavors.
- Heat the Oil: In a wok or deep pan over medium-high heat, pour in the vegetable or canola oil. Heat the oil until it reaches about 180°C (350°F), ideal for deep frying.
- Fry the Chicken: Carefully add the marinated chicken pieces into the hot oil. Fry for approximately 10 minutes, turning occasionally to ensure the chicken becomes golden brown and crispy on all sides.
- Strain the Chicken: Use a slotted spoon to remove the cooked chicken pieces from the oil. Drain well and set aside on paper towels to absorb excess oil.
- Sauté Aromatics: Reduce the heat to medium-low. Using the same wok, add the chopped Thai bird’s eye chilis, minced garlic, curry leaves, and unsalted butter. Sauté these aromatics until fragrant, releasing their flavors into the butter.
- Prepare the Sauce: Stir in the curry powder, evaporated milk, an additional tablespoon of YumYum sauce, and sugar into the aromatic butter mixture. Continue cooking and stir frequently until the sauce begins to foam and slightly thicken.
- Combine with Chicken: Return the fried chicken pieces to the wok and toss thoroughly to coat them evenly in the rich, flavorful butter curry sauce.
- Serve Immediately: Plate the sauced butter chicken while hot. Optionally, garnish with fresh herbs or additional curry leaves for a vibrant presentation and extra aroma.
Notes
- Adjust the quantity of Thai bird’s eye chilis to control the spiciness of the dish.
- Ensure the oil is hot enough before frying to attain the perfect crispy texture on the chicken.
- Use unsalted butter to balance the saltiness from other seasonings and milk.
- Serve with steamed jasmine rice or roti to complement the rich sauce.
- YumYum sauce is a sweet and spicy condiment available in Asian markets; substitute with a similar sauce if unavailable.
