This cuisine remind me of the Ayam masak merah which is tangy, spicy and savoury. But the good thing of this dish is do not require to deep fry the chicken like ayam masak merah, and the gravy is less spicy, so kids also can enjoy this dish.
Butter Chicken 印度牛油咖喱鸡
700g chicken, small pieces
Marinate ingredients3 red fresh chilies½ onion
2 gloves garlic½” ginger1/2tsp turmeric powder1/2tsp sugar1tsp garam masala powder
1tbsp butter2tbsp cooking oil½ onion, sliced2 sprigs curry leaves1 large tomato, chopped finely1tbsp chili powder1tsp salt or to taste1 cup evaporated milkCoriander leaves and natural yogurt, for garnishing
- Blend marinade ingredients with little water into a paste and rub into chicken. Leave to marinate for at least 30mins.
- Heat oil and butter in a wok until hot. Add onions, curry leaves and tomatoes, fry for 1-2mins.
- Add marinated chicken, chili powder, evaporated milk and salt. Cook over low heat for about 20mins or until cooked.
- Drizzle with yogurt and garnish with coriander leaves. Serve hot with rice.
Recipe reference to cookbook Indian delightful ideas for every meals, with changes, by Sonia aka Nasi Lemak Lover