Cream Butter Chicken
Serves 4 
Time 70 minutes 
Print recipe
Ingredients
- 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!
Method:
- Combine the ingredients for the marinade. Marinade the chicken while preparing the rice.
- Cook rice according to the instructions on the package.
- Remove chicken from the marinade and cover in cornflour.
- 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 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.
- Serve with hot rice.
