creamy butter chicken

Creamy Butter Chicken Recipe (Southeast Asian Style)

I actually had this dish at Paya Lebar Square’s Delibowl and thought it was just something different. I never thought of Butter Chicken to be this creamy sweet dish since I usually eat the Indian style Butter Chicken. It’s really so simple to make since it only uses 4 ingredients. I cheated a bit and used frozen Chicken Karage. But I also included a fried chicken recipe below. 


  • ¼ cup / 55 grams Butter
  • 1 medium-sized Red Onions, chopped
  • 10 Curry Leaves
  • 410ml / 1 can Evaporated Milk 
  • Salt / White Pepper (To taste)
  • Cornstarch and Water (optional)
  • Chicken Karage
  1. In a pot with medium-low heat, melt the butter.
  2. Add the red onions and curry leaves. 
  3. When the onions and curry leaves are fragrant, stir in the evaporated milk and allow the mixture to simmer. 
  4. Taste the butter sauce before adding salt. I would recommend this because I quite like the taste before the salt. But if you like a little more flavor, you could add a pinch of salt/pepper or even some red chili. 
  5. If you want to thicken your sauce, mix cornstarch and water till pasty before adding to the sauce.
  6. You could add in your fried chicken to allow the chicken to soak up the sauce. And you’re ready to serve!

Fried Chicken Recipe

Boneless Chicken, cubed
½ cup Flour
½ cup Cornflour
1 tsp Salt
2 tsp Curry Powder
1 Egg, beaten
  1. Mix all the dry ingredients and an egg together in a bowl.
  2. Coat the cubes of chicken with the marinade.
  3. Heat enough oil and you’re ready to fry your chicken. Remember to fry the chicken to a light brown since the chicken will go a shade darker after frying.

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