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Malaysian Butter Chicken Recipe 奶油鸡

Saturday, January 29, 2011 | Labels: , , , |

Just like the kam heong squid that I cooked earlier, butter chicken is another unique Malaysian concoction showcasing Chinese, Malay and Indian culinary influences.  Bite-sized chicken pieces are first fried, then cooked with butter, curry leaves, bird's eye chilli peppers and egg yolk.  The heat in the dish comes from the bird's eye chilli peppers while the butter works exceptionally well with the aromatic curry leaves.  Curry leaves are native to India but are widely available in Asia, these aromatic leaves are so named because they are used a lot in curries.  I remember going on a wild-goose leaf chase while living in California as I was desperately longing for butter prawns at the time and dried curry leaves just don't make the cut.  I finally found some fresh curry leaves in an Indian grocery store after checking fruitlessly in the various Chinese/ Vietnamese grocery stores, so if you are in the US do check out your local Indian grocery stores first. 

Malaysian Butter Chicken

This style of cooking will work well with other types of seafood as well, the most popular being either crab or prawns.  The pièce de résistance of this dish however (at least to me) is the little fried-up egg yolk bits that are full of flavour, imagine crispy golden brown bits laden with the aroma of curry leaves and the fragrant spiciness from the bird's eye chilli peppers. 

Malaysian Butter Chicken

You will fall in love with the golden deliciousness of Malaysian butter style dishes!  I hope that you will give this representative Malaysian style of cooking a try and for my fellow Malaysians, do give this easy recipe a try for a taste of home.


Ingredients:

4 chicken fillets/ boneless thighs, sliced to 2 x 2 inch pieces
1 egg white
1 tbsp custard powder
1 tbsp corn starch

Generous handful of curry leaves (no stem)
6 bird's eye chilli peppers, sliced
4 cloves garlic, minced
4 egg yolks
1 tsp salt
1 tsp soy sauce
Dash of Shaoxing Wine
Dash of white pepper
6 tbsps butter

Malaysian Butter Chicken

Method:

Firstly, marinade the chicken pieces in a little bit of salt, the custard powder, corn starch and egg white.  Mix lightly with hands and set aside.  Allow to marinade for about 15 minutes. Deep-fry the chicken pieces in hot oil until golden brown.  Drain and set aside.

Heat up your wok.  Saute the garlic, chilli peppers, curry leaves and salt until aromatic.  Turn heat to medium-low then add the butter and soy sauce.  Next, press the egg yolks into a fine sieve on top of your wok to create those tiny bits of flavour explosion which I think is imperative in this dish.  Quickly add in the fried chicken earlier.  Add the dash of wine and pepper at this point.  Stir-around briskly to coat well.  Serve hot.



15 comments:

Cheah said...

This is indeed one of my children's favourite when we dine out .... also good with fish fillet.

Quay Po Cooks said...

This is a versatile recipe. This can go with meat or poultry and seafood. Yours butter lichen looks delicious.

pigpigscorner said...

This is so good with rice! Custard powder is an interesting addition.

noobcook said...

I love all these Malaysian dishes... they are popular in Singapore too. Your chicken must be very fragrant!

tastesofhomejen said...

ahhh yes, fish fillet sounds like a great idea :D

tastesofhomejen said...

Yeah, just a little bit goes a long way too :D

tastesofhomejen said...

Really? I must try ordering these the nxt time I'm in Singapore and see if there's a difference :D

tastesofhomejen said...

thanks! I think my first love is still butter prawns though hehe

Jay said...

Wow..Adpoly recipe...wanna try asap..
Chanced upon your space while blog hopping..fantastic space you have...
Happy to follow u...
Do drop by mine sometime..
Tasty appetite

Jay said...

Wow..Adpoly recipe...wanna try asap..
Chanced upon your space while blog hopping..fantastic space you have...
Happy to follow u...
Do drop by mine sometime..
Tasty appetite

Shaz said...

Yum, I love butter prawns but never thought to make butter chicken. Great idea :)

tigerfish said...

Yes. I prefer the curry leaves in Indian grocery store - the leaves are "smaller' (which means, better!) than those sold in Chinese grocery stores.

tastesofhomejen said...

thank you! Gong Xi Fa Cai and Wan Shi Ru Yi to you and your family too :D

tastesofhomejen said...

thank you! Gong Xi Fa Cai to you and your family too !

Charenn29 said...

Nice recipe, this is really yummy. There is nothing to argue about. Keep posting stuff like this i really like it. thank you for sharing this recipe..

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