Today we’re making Butter Chicken – but not the one you might be more familiar with. This is a popular ‘zi char’ dish in Singapore and Malaysia with crispy fried chicken bites, tossed in an ultra buttery, creamy, garlicky sauce with a couple layers of unique flavours.
Depending where you’re from, this is also known as Buttermilk Chicken and Butter Fried Chicken, basically it’s crispy fried chicken in a garlicky, buttery sauce. A similarly popular dish to this is Salted Egg Yolk Chicken (I made one with calamari here: )
Evaporated Milk: A canned, thicker milk than regular milk. A substitute would be heavy cream thinned with a bit of water. You can actually use regular whole milk, if that’s all you have available, add just 1/2 cup for this recipe. Note that it will not thicken as much as evaporated milk BUT even I sometimes prefer a runnier, saucier sauce.
Extra deliciousness: I didn’t do this, but a restaurant secret is to add a slice of processed cheese here. You’ll get an even more fatty, milky flavour.
- 300 grams of Chicken
- Marinade with
- 1 egg
- 1 tsp Salt
- 1 tsp Pepper
- 1 tbsp Oyster Sauce
- 2 tbsps Cornstarch
- 1 tsp Curry Powder (optional)
- Coated with more Cornstarch
- 1 tbsp Oil
- 2-3 tbsps Unsalted Butter (if using salted butter, don’t add extra salt)
- 2 cloves Garlic, chopped
- 2 Thai Bird’s Eye Chilis or Cili Padi (exclude for a non-spicy version)
- 2 stalks of Curry Leaves
- 1 cup Evaporated Milk
- 1 tbsp Sweetened Condensed Milk (or sugar)
- 1 tsp Salt, or to taste