This Malaysian Creamy Butter Chicken is one of those dishes I love to make when I crave something flavorful, rich, and comforting. The combination of crispy fried chicken coated in a creamy, spicy butter sauce is simply irresistible, especially when I serve it over a bed of steaming white rice or with soft bread to soak up the sauce.
Why You’ll Love This Recipe
I love how easy this recipe is to make — it’s practically foolproof. I just toss everything together, and it always comes out perfect. The creamy sauce, made with evaporated milk, adds an indulgent touch, while the aroma of curry leaves sizzling in butter fills my kitchen with the most mouthwatering scent. It’s a simple yet satisfying meal that’s become one of my favorite Malaysian comfort foods.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Fried Chicken
1.5 lb boneless chicken thigh or breast
2 eggs
3 tbsp flour
3 tbsp cornstarch
1 tsp salt
1 tsp pepper
1 tsp curry powder (optional)
Creamy Butter Sauce
4 tbsp butter
3 cloves garlic, minced
1 sprig curry leaves
5–10 Thai chilies, minced (adjust to heat preference)
1.5 cups evaporated milk
1/2 tsp salt
1.5 tsp sugar
1 slice American or Cheddar cheese
Directions
I start by slicing the chicken into bite-sized pieces.
In a bowl, I beat the eggs, then add flour, cornstarch, salt, pepper, and curry powder (if using). I add the chicken and mix until each piece is well coated.
I heat oil in a deep pan and fry the chicken until it turns golden brown and crispy. Then I set it aside to drain on paper towels.
For the sauce, I melt the butter in a pan over medium-low heat.
I add the curry leaves and minced Thai chilies, sautéing until fragrant.
I pour in the evaporated milk and lower the heat. Once it simmers, I stir in the salt, sugar, and cheese until smooth and creamy.
I toss the fried chicken into the sauce, making sure every piece is well coated. I serve it immediately — it’s best enjoyed hot!
Servings and Timing
This recipe serves 4 people.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Variations
Sometimes I like to add a handful of sliced onions or bell peppers to the sauce for extra texture and sweetness.
When I don’t have evaporated milk, I substitute it with half cooking cream and half milk — it still turns out beautifully creamy.
For a milder version, I reduce the number of Thai chilies or replace them with chopped red bell peppers.
I occasionally use shrimp instead of chicken for a Malaysian Creamy Butter Shrimp variation.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. When I want to reheat it, I warm it gently in a pan over low heat, adding a splash of milk if the sauce has thickened too much. I avoid microwaving it for too long, as that can make the chicken lose its crunch.
FAQs
How can I make the chicken even crispier?
I find that double frying the chicken makes it extra crispy. I fry it once until golden, let it rest for a few minutes, and then fry it again briefly before adding it to the sauce.
Can I bake or air fry the chicken instead of deep frying?
Yes, I sometimes air fry the chicken at 375°F (190°C) for about 15–18 minutes until golden. It’s a lighter option that still keeps a nice crunch.
What can I serve with this dish?
I usually serve it with white rice, but it’s also amazing with fried rice, noodles, or even warm bread to soak up the sauce.
Can I use regular milk instead of evaporated milk?
Yes, but I recommend mixing milk with a bit of cream to get that rich, velvety texture that evaporated milk provides.
Is this dish very spicy?
It depends on how many Thai chilies I use. I adjust the heat level to my liking — fewer chilies for mild, or more for a fiery kick.
Conclusion
This Malaysian Creamy Butter Chicken is one of my favorite quick meals to make when I want something indulgent yet simple. The balance of crispy chicken, creamy sauce, and aromatic spices makes it a dish I come back to time and again. Whether I’m cooking for family, friends, or just myself, it always brings warmth and satisfaction to the table.
Malaysian Creamy Butter Chicken features crispy fried chicken tossed in a luscious, spicy butter sauce made with evaporated milk, curry leaves, and Thai chilies. It’s a rich, aromatic dish perfect for serving over rice or with warm bread.
Total Time:30 minutes
Yield:4 servings
Ingredients
Fried Chicken:
1.5 lb boneless chicken thigh or breast
2 eggs
3 tbsp flour
3 tbsp cornstarch
1 tsp salt
1 tsp pepper
1 tsp curry powder (optional)
Creamy Butter Sauce:
4 tbsp butter
3 cloves garlic, minced
1 sprig curry leaves
5–10 Thai chilies, minced (adjust to heat preference)
1.5 cups evaporated milk
1/2 tsp salt
1.5 tsp sugar
1 slice American or Cheddar cheese
Instructions
Slice the chicken into bite-sized pieces.
In a bowl, beat eggs and mix in flour, cornstarch, salt, pepper, and curry powder. Add chicken and coat well.
Heat oil in a deep pan and fry chicken until golden and crispy. Drain on paper towels.
In a separate pan, melt butter over medium-low heat.
Add curry leaves and Thai chilies, sauté until fragrant.
Pour in evaporated milk and lower the heat to simmer.
Stir in salt, sugar, and cheese until the sauce is smooth and creamy.
Add fried chicken to the sauce and toss to coat thoroughly.
Serve immediately with rice or bread.
Notes
Double fry chicken for extra crispiness.
Adjust Thai chilies to control spice level.
Substitute evaporated milk with a mix of milk and cream if needed.
Use shrimp instead of chicken for a seafood variation.
Reheat with a splash of milk to maintain sauce consistency.
