Indulging in food at one of our favourite Chinese Restaurants, we stumbled across a mouth watering dish called Butter Chicken. Our tastes buds ran riot when the beautifully presented dish was brought to our table. It had a hint of coconut milk in it and could easily pass off as a Mangalorean dish. It is very similar to Butter Prawns and tastes just as good. I couldn’t wait to make it myself. And now that I have, here is the recipe.
The Recipe:
250 gms boneless chicken, cubed; 5 sprigs of curry leaves; 1 tbsp butter; 400ml Evaporated milk or coconut milk (I used coconut milk);1 tsp sugar; salt to taste.
For Evaporated Milk: whisk together 1 cup water and 1/2 cup milk powder ( use one without added sugar). Keep aside till required.
Coating: 1/4 cup plain flour; 1/4 cup corn flour; 2 medium sized eggs, beaten.
Combine plain flour & corn flour in a bowl. Beat up egg in a separate bowl. Add a pinch of salt. Drain and dry chicken cubes. Heat oil in a deep pan. Dip chicken in the beaten egg, then the flour. Heat oil to smoking hot and deep fry on medium heat until golden brown. Drain on kitchen towels and cool. Heat butter in a non-stick pan, add curry leaves and stir fry till fragrant. Pour in the evaporated milk, simmer on low fire till thick. Add in sugar and salt. Pour onto
chicken arranged in a serving dish . Serve hot with plain rice.
chicken arranged in a serving dish . Serve hot with plain rice.
