Malaysian butter chicken - with creamy sauce (lai yao kai / 奶油鸡)

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthier fats.

coconut milk

🥗Healthier: low-fat coconut milk

💰Cheaper: evaporated milk

Low-fat coconut milk reduces calories.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based alternative.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: curry paste

Homemade blends can reduce additives.

Marinate the chicken with ingredients A. Let it stand for 30 minutes before frying.

Heat enough oil with a high smoking point. Deep-fry the chicken pieces until they turn golden brown.

Add cooking oil to mix with butter and heat over low heat in a separate pan.

Add the chopped garlic and curry leaves to saute until fragrant.

Season with salt and sugar.

Add the evaporated milk.

Continue to simmer the butter and milk sauce over medium heat until it starts to thicken.

Return the fried chicken pieces to the thick and creamy sauce, dousing it in the sauce to ensure the sauce covers every morsel of chicken.

Cooking Techniques

Spice Level:

Allergens