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Tuesday, November 25, 2008

Creamy Butter Chicken

I got this idea adapted from this Mommy's Creamy Butter Prawns recipe. Instead of using prawns, I used chicken. The creamy sauce is just superb with deep fried chicken. The aroma of curry leaves make this dish more fragrant and savouring. You can just eat it on its own, which is "finger licking good", serve with rice or noodles.

3 pcs Chicken Keel (Chicken breast meat with the middle bone attached)
One handful of curry leaves
1 tbsp butter

1/4 cup plain flour
1/4 cup corn flour / tapioca flour
2 eggs, beaten

400ml Evaporated milk
1 tsp sugar
1/4 tsp salt

Deep fried chicken keel, chopped into big slices
Slow simmer of the milk & curry leaves

1. Combine plain flour & corn flour in a bowl.
2. Beat up eggs in a separate bowl. Add a pinch of salt.
3. Dry chicken keel with towel.
4. Heat up oil in a deep oil. Coat chicken keel with eggs, then flour.
5. Deep fry in low fire until golden brown. Set aside & let cool.
6. Heat up butter in a non-stick pan, add curry leaves. Saute till fragrant.
7. Add in evaporated milk, simmer in low fire till milk is thicken.
8. Add in sugar and salt.
9. Chop chicken keel into big slices. Pour milk onto chicken.
10. Serve hot.

My bits of tips:
• Fry chicken in low heat until chicken is cooked. Use a skewer to prick on the thickest part to test is the chicken is fully cooked.
• Simmer milk in low heat and stir gently so that milk will be smooth and creamy.

My bits of recommended recipes:
Teriyaki Chicken
Grilled Black Pepper Chicken
Grilled Chicken with Honey
Mayonnaise Sesame Chicken

34 Comentários:

Anggie's Journal said...

this is good !! oh dear, i m hungry now ... :)

Bits of Life 'n' Taste said...

Thanks Anggie... welcome to my space!

peng said...

I love to be in your family cos you cook such delicious meals! Can I? ;)

Pam said...

Wow. This looks so amazing. Crunchy chicken with a creamy butter sauce - my kind of dinner.

Food For Tots said...

The cream goes well with toasted bread too! Lovely photo! ;)

Bits of Life 'n' Taste said...

Hi Peng, you are most welcome... thanks!

Hi Pam, Thanks! Hope you like it.

Hi LK, really? I shall try one day! tks!

Mummy to QiQi said...

probably add some curry powder into it? i ate something similar like that, very nice!

Jackie said...

so yummy delicious !

Bits of Life 'n' Taste said...

Hi Chinnee... good idea too... will try it out next time!

Hi Jackie... thank you for dropping by and tks for your comment!

oneshotbeyond said...

sounds heavenly!

Bits of Life 'n' Taste said...

Thanks for dropping by oneshotbeyond... and hope you like the recipes!

Cathy - wheresmydamnanswer said...

OMG this is so not on the diet plan but who cares!! Looks so DAMN good!

Natalie said...

That dish looks amazing! The chicken looks perfectly cooked and the sauce seems like it is perfect for the chicken. Great job!

Swiggy said...

Just wondering if you could tell me what Chicken Keel is



Bits of Life 'n' Taste said...

Thanks Cathy.... hope you enjoy it!

Thanks Natalie...

Bits of Life 'n' Taste said...

Hi Swiggy, thanks for dropping by... basicallly Chicken Keel is the terms used in my country for the whole piece of chicken breast meats that attached on the Chicken Keel Bone. Meaning the whole chicken breast meat with the Keel Bone. They will usually pre-cut it in the hypermarket and sell it separately with label.

Not very sure what is the context use in other countries, it may vary! Hope you can figure out what is it like in your hypermarket. Attached here is some reference from the net.

Ninette Enrique said...

Looks really delicious!

La Marquise des anges said...

Will make it as soon as possible. and probably the prawn version too :) :)

Kevin said...

That chicken looks so tasty!

Bits of Taste said...

Hi Ninette Enrique... tks for dropping by and tks for your sincere comment.

Thanks La Marquise des anges, hope you will like it.

Thanks Kevin...

Treehouse Chef said...

This looks so rich and delicious!

Anonymous said...

Where can you get curry leaves...Asian markets? Instead of curry leaves, do you think scallions would be a good substitute?

Bits of Taste said...

Hi Anonymous! Thanks for visiting my site! Curry leave is one of the key ingredients in this dish, I believed without curry leave the dish won't have the flavourful taste & the aroma of it. You may try to find it at the Asian market. Scallion won't be a good substitute. Good luck!

Anonymous said...

It is very interesting for me to read the blog. Thanx for it. I like such topics and anything connected to this matter. I definitely want to read a bit more soon.

Jade Tiong said...

Wow, thats yummy.

Gunika said...

So I stumbled upon this post and 'must try' was the word going in my mind. I did try and it came out to be super awesome. You were right how the flavour of curry leaves is absolute delight. I added lil cheese though.

Nadira Aqilah said...

I was searching for this recie, EVERYWHERE. It tastes exactly like the one I had at Little Wok Kitchen. :)

Anonymous said...

Delicious! Thanks. Spicy carbonara sounds delicious if you post it too.

Alyce said...

What is Chicken Keel? & where do you purchase it?

Bits of Taste said...

Hi Alyce,

There is picture and reference for chicken keel here.

It is the breasts part with the middle bone attached.

I bought it from one of the local supermarket.

Hope this helps!

Mary Hall said...

Thank you for posting this recipe. I lived in Singapore for 2 years, used to eat this type of butter chicken at one of the local hawkers. I could never find this recipe, I can't wait to make it now. It will certainly take me back to Singapore!!!!! Once again, a big huge THANK YOU!!!!!!!!

Andrew's Mom said...

I want!

Bits of Taste said...

Thank you Mary Hall and Andrew's Mom! Glad that both of you like it.

Carissa Gan said...

Looks delish! Can't wait to try it :)

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