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.
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
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.
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.
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.
Check out Minor Delilah on Facebook, where you can buy their music.