Creamy Butter Chicken

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The cream sauce, blended with the fried chicken, is just heavenly. This Creamy Butter Chicken is more than “finger lickin’ good”.

Ingredients
¾ 3 pcs Chicken breasts (bone-in is prefered)
¾ One handful of curry leaves
¾ 1 tbsp butter
Coating:
¾ 1/4 cup plain flour
¾ 1/4 cup corn flour / tapioca flour
¾ 2 eggs, beaten
Seasonings:
¾ 400ml Evaporated milk
¾ 1 tsp sugar
¾ 1/4 tsp salt

Instructions

u Combine plain flour & corn flour in a bowl.

v Beat up eggs in a separate bowl. Add a pinch of salt.

w Dry chicken with towel.

x Heat up oil in a deep oil. Coat chicken with eggs, then flour.

y Deep fry in low fire until golden brown. Set aside & let cool.

z 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 into big slices. Pour milk onto chicken.

~ Serve hot.

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