Crispy Air Fried Malaysian Butter Chicken

Ingredients

• Boneless chicken thigh – 500g
• Egg – 1 (50g)
• Garlic paste – 1 tbsp (15g)
• Green chillies – 2, chopped (10g)
• Chilli flakes – 1 tsp (2g)
• Curry powder – 1 tsp (3g), or swap with a mix of turmeric, coriander powder & garam masala
• Pepper – ½ tsp (1g)
• Soy sauce – 1 tbsp (15g)
• Salt, to taste
• Curry leaves – 1 sprig (2g)
• Cornflour – 2 tbsp (16g)
• Crushed cornflakes – 1 cup (40g)
• Light butter – 1 tbsp (14g)
• Chopped garlic – 1 tbsp (10g)
• Green chillies – 2, chopped (10g)
• Curry leaves – 2 sprigs (4g)
• Curry powder – 1 tsp (3g)
• Chilli flakes – 1 tsp (2g)
• Soy sauce – ½ tbsp (8g)
• Salt, a pinch
• Water – ½ cup (120ml)
• Zero stock chicken cube – 1
• Condensed milk – 2 tbsp (40g)
• Spring onion greens – 2 tbsp, chopped (15g)

Steps

1. Mix the chicken with all the marinade ingredients and rest for at least 30 minutes.
2. Coat each piece in the crushed cornflakes and air fry at 200°C for 10–11 minutes, flipping halfway, until golden brown and crispy.
3. Heat the light butter in a pan, add the garlic, chillies and curry leaves and sauté till fragrant.
4. Add the curry powder, chilli flakes, soy sauce, salt, water, stock cube and condensed milk, then simmer for a couple of minutes.
5. Toss in the air fried chicken and mix well till coated.
6. Finish with chopped spring onion greens and serve hot.

The reel

via @aathirasethumadhavan

Tips

• Pat the chicken dry so it browns instead of steaming.
• Cook it through, then rest a few minutes so the juices stay in the meat.
• If the masala is done before the meat, take the pan off the heat rather than boiling it dry.

Questions