Creamy Butter Chicken. New Music From Minor Delilah.

Have you seen this little bit of cuteness?

Creamy Butter Chicken. Not a thing not to like in those three words.

The original recipe called for curry leaves to infuse the sauce. Curry is great, but I love cilantro to tears and had a lot on hand. Any herb you like should work fine.

What a luscious chicken dish this was. The evaporated milk gives the sauce its creamy richness without making it excessively fatty. Although containing only 1 tablespoon of butter, the dish somehow tasted like there was so much more.

Creamy Butter Chicken

Ingredients:

4 boneless chicken breasts
One handful of cilantro leaves (or your favorite herb)
1 Tbs butter
1/4 cup flour
1/4 cup corn flour or cornstarch
2 eggs
Oil for frying
400ml evaporated milk
1 tsp sugar
1/4 tsp salt

Note: To make things REALLY easy, use purchased frozen fried chicken (which is what I did here). Not as lovely looking as the homemade, but it’s the sauce that makes this recipe a standout.

Directions:

1. Combine plain flour and corn flour in a bowl.

2. In a separate bowl, whisk the eggs with a pinch of salt.

3. Heat oil in a deep fry pan.

4. Dip chicken into eggs, then dredge in flour.

5. Fry chicken until golden brown. Set aside.

6. Melt butter in a non-stick pan, add cilantro and evaporated milk. Simmer until sauce has thickened. Add sugar and salt.

9. Slice chicken and serve with sauce.

Serves 4

Recipe slightly adapted from Bits Of Taste

Minor Delilah, a four piece out of Glasgow, have a new EP out and it is majorly good. Singer Nick Scroggie’s voice gives today’s sauce a run for the smoothness crown.