Tuesday, 27 November 2012

Creamy Butter Chicken

3 pcs Chicken Keel
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

Combine plain flour & corn flour in a bowl. Beat up eggs in a separate bowl. Add a pinch of salt.Dry chicken keel with towel. 

Heat up oil in a deep oil. Coat chicken keel with eggs, then flour. Deep fry in low fire until golden brown. Set aside & let cool. Heat up butter in a non-stick pan, add curry leaves. Saute till fragrant.
Add in evaporated milk, simmer in low fire till milk is thicken. Add in sugar and salt. Chop chicken keel into big slices. Pour milk onto chicken. Serve hot.

Recipe found

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