Creamy Malaysian Butter Chicken (Lai Yao Kai)

What is Malaysian Butter Chicken?

This dish, known as 奶油鸡 (pronounced “lai yao kei” in Cantonese), translates to milk, butter, and chicken. Due to the similarity in names, it is often confused with the Indian version of butter chicken. Locally, it is referred to as buttermilk chicken, which may lead to the misconception that it contains buttermilk. In reality, the sauce is crafted using evaporated milk and butter. To avoid confusion, it may be more accurate to call it butter and milk chicken or Malaysian buttermilk chicken.

Ingredients for Malaysian Butter Chicken

Here’s a list of the essential ingredients needed for this recipe:

• Chicken: Boneless chicken thighs or chicken breasts cut into bite-sized pieces work best.
• Cornstarch and regular flour: A mixture of 2/3 cornstarch and 1/3 regular flour is ideal for coating the chicken before frying, creating a crispy texture. Rice flour can also be used as an alternative.
• Egg: Used to coat the chicken, helping to keep it moist during frying.
• Salt and pepper: Marinating the chicken with these will enhance its flavor, ensuring it’s not solely reliant on the sauce.
• Curry leaves: These add a unique flavor; if unavailable, curry powder can be used as a substitute.
• Evaporated milk: If not available, regular milk can be used. Refer to the cooking tips section for more details.

1. Marinate the Chicken

Marinate the boneless chicken thighs or breasts with egg, salt, white pepper, cornstarch, and regular flour as specified in the recipe. Allow it to rest for 30 minutes before frying.

2. Deep Fry the Chicken

1. Heat oil with a high smoking point in a wok or large skillet.
2. Deep-fry the chicken pieces until they are golden brown. Maintain a medium to high temperature; frying at low heat can cause the chicken to absorb too much oil, making it greasy.

3. Prepare the Butter and Milk Sauce

1. In a separate pan, combine cooking oil with butter and heat over low heat to prevent the butter from browning.
2. Add chopped garlic and curry leaves, sautéing until fragrant.
3. Season with salt and sugar.
4. If desired, add chopped chili padi (bird’s eye chili) for extra heat; omit for a kid-friendly version.
5. Stir in the evaporated milk.
6. Simmer the butter and milk sauce over medium heat until it thickens.

4. Douse the Chicken with the Sauce

1. Add the fried chicken pieces back into the thick, creamy sauce, ensuring each piece is well-coated.

Cooking Tips and Notes

• Chicken thighs are preferred for juiciness, but chicken breasts can be used if cooked carefully to avoid toughness.
• Use unsalted butter; if using salted butter, reduce the added salt accordingly.
• Curry leaves are commonly found in Malaysia; if unavailable, substitute with 1-2 teaspoons of curry powder, though the flavor will differ.
• Choose cooking oils with a high smoking point, such as rice bran, corn, or peanut oil, for frying.
• For a healthier option, consider air-frying the chicken. Mix one tablespoon of cooking oil with the marinated chicken before air-frying.
• If evaporated milk is not available, regular milk can be substituted, but cook it longer to achieve a creamy texture.

How to Serve Butter Chicken

This creamy butter chicken is best served with plain rice as part of a main meal. It also makes for delightful finger food at gatherings. For the best experience, serve it fresh while the chicken is still crispy.

Related Recipes

• If you enjoyed Malaysian butter chicken, you may want to try the classic Indian version; a recipe for Indian butter chicken is also available.
• For more Malaysian cuisine, consider making nasi lemak, a popular dish often enjoyed for breakfast or as a main meal.