Cream Butter Chicken

Cream Butter Chicken

Serves 4 Serves 4
Time 70 minutes Time 70 minutes


  • Marinade:
  • 1 Egg
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tbsp Oyster sauce
  • 2 tbsp Cornflour
  • 1 tsp Curry powder (optional)
  • 300 g Chicken
  • 250 g Cornflour
  • 5 dl Oil
  • Creamy Butter Sauce:
  • 1 tbsp Oil
  • 2–3 tbsp Unsalted butter
  • 2 Cloves garlic (chopped)
  • 2 Thai Bird’s eye chillies
  • A handful Curry leaves
  • 2.5 dl Emborg Cooking Cream
  • 1 tbsp Sweetened condensed milk
  • 1 tsp Salt

Cook this creamy butter chicken to share with your family or friends at the upcoming Raya or Chinese New Year!


  1. Combine the ingredients for the marinade. Marinade the chicken while preparing the rice.
  2. Cook rice according to the instructions on the package.
  3. Remove chicken from the marinade and cover in cornflour.
  4. 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.
  5. In a low to medium heated pan, melt oil and butter together. Once melted, add the garlic, Bird’s eye chillies and curry leaves.
  6. Sauté for 2 minutes and add the Emborg Cooking Cream. Season with condensed milk and salt.
  7. Add the fried chicken and toss through.
  8. Serve with hot rice.