Been hearing about Gold Chili's butter chicken over Jalan SS15/8B, Subang Jaya for quite a while but never got the chance to check it out. Coincidentally, I found the recipe at hanamemories' blog and since today is a public holiday I might as well experiment with this recipe.
On to the ingredients.
To marinate for an hour and fry separately:
250g chicken (boneless is recommended, to make frying easier) | a bit of salt | a bit of sugar | small spoon of chicken curry powder | 1 egg | a spoon of corn starch
(I don't marinate the egg & starch together, I prefer to keep the egg fresh)
To sauté:
2 big spoons of butter | 2 chops of cili padi | a few curry leaves | quarter cup of whipped cream (heavy cream or susu cair is fine) | quarter cup of water | a spoon of sugar | half of chicken cube | salt and pepper to taste
Masak!
Fry the marinated chicken, put aside. Then melt the butter and sauté the cili padi and curry leaves. Once you can smell the lovely aroma of spice and curry leaves, add cream & water, then sugar&chickencube&salt&pepper. Once the gravy starts to thicken, you're pretty much done.
You can either pour the gravy over the chicken or serve separately. I did both. Heh.
I was kind of worried that the richness of the gravy might not taste well with rice but you can taste the spice from the curry powder and chilli padi so hey! This is a pretty darn good dish!
ok bye.
