Description
This delicious Malaysian Butter Chicken is a flavorful and creamy dish featuring tender chicken thighs marinated and fried to perfection, then coated in a rich buttery curry sauce with aromatic garlic, Thai bird’s eye chilies, and curry leaves. Ready in just 30 minutes, it’s perfect for a quick and satisfying feast that brings the exotic flavors of Malaysia to your table.
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 (for a sweet and spicy kick)
- 1 teaspoon White Pepper
- 1 teaspoon Chicken powder
- 2 tablespoons Cornstarch (for crispy coating)
Cooking and Sauce Ingredients
- 2 cups Oil (vegetable or canola, neutral with high smoke point)
- 100 grams Unsalted Butter (for creamy sauce)
- 4 cloves Garlic (minced)
- 2 units Thai Bird’s Eye Chilis (adjust for spice tolerance)
- 5 leaves Curry Leaves
- 200 ml Evaporated Milk
- 1 teaspoon Sugar (to balance flavors)
- 2 tablespoons Curry powder (for warm flavor)
Instructions
- Cut the Chicken: Slice the chicken thighs into 2-3 cm pieces to ensure even cooking.
- 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 chicken marinate for 10 minutes to absorb the flavors.
- Heat the Oil: In a wok over medium-high heat, pour in the vegetable or canola oil. Heat the oil to about 180°C (350°F), suitable for deep frying the chicken.
- Fry the Chicken: Carefully add the marinated chicken pieces into the hot oil. Fry for approximately 10 minutes, turning occasionally, until the chicken is golden brown and cooked through.
- Strain the Chicken: Using a slotted spoon, remove the fried chicken from the oil and place it on a paper towel or plate to drain excess oil. Set aside.
- Sauté Aromatics: Reduce the heat to medium-low. In the same wok (remove excess oil if necessary), add minced garlic, chopped Thai bird’s eye chilies, curry leaves, and the unsalted butter. Sauté gently until fragrant and the butter melts completely.
- Prepare the Sauce: Stir in curry powder, evaporated milk, remaining YumYum, and sugar into the sautéed aromatics. Continue cooking until the sauce begins to bubble and foam, allowing the flavors to meld smoothly.
- Combine with Chicken: Add the fried chicken back into the wok and toss gently to coat each piece thoroughly with the buttery curry sauce.
- Serve Immediately: Transfer the chicken to serving plates while hot. Optionally garnish with fresh herbs such as coriander or additional curry leaves for a bright finish.
Notes
- Adjust the amount of Thai Bird’s Eye Chilis according to your preferred spice level.
- YumYum sauce adds a unique sweet and spicy flavor; if unavailable, substitute with a similar sweet chili sauce.
- Ensure the oil is at the right temperature before frying to achieve a crispy coating.
- Use fresh curry leaves for the best aromatic flavor.
- This dish pairs well with steamed jasmine rice or roti.
- Make sure to drain the fried chicken well to avoid soggy sauce.
