Butter Chicken Curry

cooking-time10 min cooking-servings4 SERVINGS


  • 800 grams Sadia 1-by-1 Chicken Breast, cut into pieces
  • 4 tbsp Curry Powder
  • 1 egg
  • 200g Flour
  • 2 tbsp Corn Flour
  • Oil for frying
  • 200g butter
  • 500ml Evaporated milk
  • 3 sprigs curry leaves
  • 3 nos. birds' eye chilli
  • Salt and white pepper to taste


  1. Marinate the chicken in curry powder, salt and pepper for at least an hour
  2. Beat egg and coat chicken pieces well. Dredge in flour
  3. Heat oil over medium high heat and fry chicken pieces till golden-brown. Set aside
  4. In a separate pan, heat butter over low heat and watch that it doesn't burn
  5. Add curry leaves and fry till fragrant. Mix in evaporated milk and reduce heat. Simmer till mixture reduces and thickens
  6. Mix in chicken and serve immediately with steamed rice, vegatables or salad.

One by One Chicken Breast (Skinless)

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