Malaysian Fusion · Dinner · Sambal & Cili
Cheesy Butter Chicken
Malaysian-style butter chicken: turmeric-marinated chicken cubes fried in Anchor Unsalted Butter, then simmered with curry leaves, lemongrass, bird's eye chilli, Greek yogurt and Perfect Italiano Mozzarella.
- Cooking time
- 35 min
- Servings
- 3 pax
- Difficulty
- Easy
What you’ll need
Ingredients
Serves 3
- 2 chicken breasts, cut into cubes and tossed with turmeric powder and salt
- 3 tbsp Anchor Unsalted Butter
- 50g Perfect Italiano Mozzarella
- 2 sprigs curry leaves
- 4 cloves garlic, blended
- 5 bird's eye chillies, blended
- 2 stalks lemongrass, blended
- 1/4 cup Fernleaf Greek Style Yogurt Natural
- 1/2 cup water
- Salt, to taste
- Seasoning powder, to taste
Step by step
Method
- 1
Melt the Anchor Unsalted Butter and fry the turmeric-and-salt-coated chicken until crisp. Set aside.
- 2
In the same pan, saute the curry leaves and the blended garlic, chilli and lemongrass. Add the water and let it come to the boil briefly.
- 3
Return the chicken to the pan with the Fernleaf Greek Style Yogurt Natural and stir well.
- 4
Add the Perfect Italiano Mozzarella and stir gently until the cheese melts into the sauce. Season with salt and seasoning powder and serve.
Keep cooking
