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Cream Butter Chicken
Cook this creamy butter chicken to share with your family or friends at the upcoming Raya or Chinese New Year!
70 mins
Instructions
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Combine the ingredients for the marinade.
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Cut the chicken into big pieces and marinade while preparing the rice.
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Remove chicken from the marinade and cover in cornflour.
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Heat the oil in a wok or pot and deep fry the chicken pieces until crispy and golden brown.
Take the chicken out of the oil and set aside. -
In a low to medium heated pan, melt oil and Emborg Unsalted Butter together.
Once melted, add the garlic, Bird’s eye chillies and curry leaves. -
Sauté for 2 minutes and add the Emborg Cooking Cream.
Season with condensed milk and salt. -
Add the fried chicken and toss through.
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Serve with hot rice.
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