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Creamy Butter Chicken

Serving Suggestion: 4-6 pax

800 g                                                     Chicken, cut into small pieces
½ tsp                                                      AJI-NO-MOTO®
4 tbsp                                                    Corn flour
1 litre                                                    Cooking oil

Ingredients: gravy
50 g                                                     Butter
2 cloves                                             Garlic, chopped
2 strings                                            Curry leaves
5                                                            Bird’s eye chili, thinly sliced
200 ml                                               Evaporated milk
200 ml                                               Water
½ tsp                                                   AJI-NO-MOTO®
½ tsp                                                   Salt
½ tsp                                                   Sugar
2 tbsp                                                Corn flour, mix with water

1. Marinate the chicken with AJI-NO-MOTO®. Add in corn flour and mix well.
2. Heat the cooking oil. Deep fry the chicken until golden.
3. In a pan, melt the butter.
4. Fry the garlic, bird’s eye chili and curry leaves until fragrant.
5. Pour in evaporated milk and water.
6. Season with AJI-NO-MOTO®, salt and sugar. Mix well.
7. Add in corn flour mixture and stir until thicken.
8. Add in fried chicken. Mix well.
9. Ready to serve.

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