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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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