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Spicy Butter Chicken 香辣奶油鸡

This creamy curry sauce is just superb with deep fried chicken. The aroma of curry leaves makes this dish more fragrant and savory. You can just eat it on its own, or serve with rice. Check out the recipe here:- MAIN INGREDIENTS:- 500g BONELESS CHICKEN THIGH CUT INTO PIECES ¼ TEASPOON WHITE PEPPER 1 TEASPOON SUGAR ½ TEASPOON SALT 1 EGG FRIED CHICKEN FLOUR BUTTERMILK SAUCE:- 1 TABLESPOON BUTTER 2 BIRD’S EYE CHILIES 1 HANDFUL OF CURRY LEAVES 1 TEASPOON CURRY POWDER 250ml BUTTERMILK 1 TEASPOON SUGAR ¼ TEASPOON SALT MARINATE CHICKEN WITH WHITE PEPPER, SUGAR & SALT ADD IN EGG & FRIED CHICKEN FLOUR LEAVE MARINATED CHICKEN IN FRIDGE FOR 30 MINUTES COAT WITH FRIED CHICKEN FLOUR FRY IN HOT OIL OVER MEDIUM HIGH HEAT FRY FOR 7-10 MINUTES UNTIL GOLDEN BROWN REMOVE FROM WOK AND DRAIN DOUBLE FRY CHICKEN AT HIGHER TEMPERATURE ON MEDIUM HEAT, STIR FRY BUTTER WITH BIRD’S EYE CHILIES AND CURRY LEAVES FRY UNTIL FRAGRANT ADD IN CURRY POWDER STIR FRY FOR 2 MINUTES ADD IN EVAPORATED MILK, SUGAR & SALT WHEN SAUCE THICKENS, REMOVE FROM HEAT THEN ADD IN FRIED CHICKEN MIX WELL SERVE WITH RICE

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