Creamy butter chicken

    30 min

    I got this idea from another blogger, but instead of using prawns, I used chicken. The creamy sauce is just superb with deep fried chicken. The aroma of curry leaves makes this dish more fragrant and savoury. You can just eat it on its own, or serve with rice or noodles.


    Kuala Lumpur, Malaysia
    68 people made this

    Serves: 3 

    • 4 tbsp plain flour
    • 4 tbsp cornflour
    • 2 eggs, beaten
    • pinch salt
    • 3 chicken breast fillets
    • vegetable oil, for deep frying
    • one handful fresh curry leaves
    • 1 tbsp butter
    • 400ml evaporated milk
    • 1 tsp sugar
    • 1/4 tsp salt

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Combine plain flour & cornflour in a bowl. Beat up eggs in a separate bowl. Add a pinch of salt.
    2. Dry chicken with kitchen roll.
    3. Heat up oil in a deep oil.
    4. Coat chicken with eggs, then dredge in flour. Deep fry until golden brown. Set aside & cover with foil to keep warm.
    5. Heat butter in a non-stick pan, add curry leaves. Saute till fragrant. Add in evaporated milk, simmer on medium low till milk is thickened. Add in sugar and salt.
    6. Slice chicken and place on serving platter. Pour sauce onto chicken. Serve hot.

    Curry leaves

    Fresh curry leaves are much more aromatic than dried. Find them in Indian shops, where they may be labelled "Meetha Neem" or "Kari (sometime Kadhi) Patta".

    Cook's note

    Check out the original recipe on my blog, Bits of Taste.


    If you prefer a cheesy taste, add in a slice of cheddar cheese to the sauce.

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