Malaysian Butter Chicken Recipe

Chicken breast: Cut into cubes, this lean protein forms the base of the dish.

Butter: Adds richness and a creamy texture to the sauce.

Heavy cream: Provides a luxurious, velvety consistency to the sauce.

Soy sauce: Brings a savory umami flavor to the dish.

Sugar: Balances the savory elements with a touch of sweetness.

Salt: Enhances the overall flavor of the dish.

Ground black pepper: Adds a mild heat and depth of flavor.

Garlic: Minced and sautéed, it infuses the dish with aromatic notes.

Ginger: Minced and sautéed, it adds a warm, spicy undertone.

To ensure the chicken remains tender and juicy, avoid overcooking it during the initial sautéing stage. Once the chicken cubes turn white, immediately proceed to the next step of adding the heavy cream and other ingredients. This helps maintain the chicken's moisture and prevents it from becoming dry.

• Chicken breast - Substitute with chicken thighs: Chicken thighs are juicier and more flavorful, making them a great alternative to chicken breast.

• Butter - Substitute with ghee: Ghee has a higher smoke point and a richer, nuttier flavor, which can enhance the dish.

• Heavy cream - Substitute with coconut milk: Coconut milk provides a creamy texture and a subtle sweetness that complements the spices in Malaysian cuisine.

• Soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• Sugar - Substitute with honey: Honey adds a natural sweetness and a slight floral note to the dish.

• Salt - Substitute with sea salt: Sea salt has a more complex flavor profile compared to regular table salt.

• Ground black pepper - Substitute with white pepper: White pepper has a milder flavor and is often used in Asian cuisine for a more subtle heat.

• Garlic, minced - Substitute with garlic powder: Garlic powder can be used when fresh garlic is not available, though it has a slightly different flavor profile.

• Ginger, minced - Substitute with ground ginger: Ground ginger can be used as a substitute, but it is more concentrated, so use less.

• Allow the Malaysian butter chicken to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the cooled chicken and sauce into an airtight container. Ensure the container is clean and dry to maintain the dish's freshness.
• Label the container with the date of preparation. This will help you keep track of how long the butter chicken has been stored.
• Store the container in the refrigerator if you plan to consume the dish within 3-4 days. The cool temperature will help preserve the flavors and texture.
• For longer storage, place the container in the freezer. The butter chicken can be frozen for up to 3 months without significant loss of quality.
• When ready to reheat, thaw the chicken in the refrigerator overnight if frozen. This gradual thawing helps maintain the texture and flavor.
• Reheat the Malaysian butter chicken in a pan over medium heat, stirring occasionally to ensure even heating. Add a splash of heavy cream or milk if the sauce appears too thick.
• Alternatively, you can reheat the dish in the microwave. Place the chicken in a microwave-safe dish, cover it loosely, and heat on medium power, stirring occasionally, until thoroughly heated.
• Serve the reheated Malaysian butter chicken with freshly cooked rice or bread to enjoy a meal that tastes just as delicious as when it was first made.

• Stovetop Method:

  1. Place a non-stick pan over medium heat.
  2. Add a splash of water or chicken broth to the pan to prevent the chicken from drying out.
  3. Add the leftover Malaysian Butter Chicken to the pan.
  4. Stir occasionally to ensure even heating.
  5. Heat for about 5-7 minutes or until the chicken is heated through and the sauce is bubbling gently.
  6. Serve hot with rice or bread.

• Microwave Method:

  1. Place the leftover Malaysian Butter Chicken in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap to retain moisture.
  3. Heat on medium power for 2-3 minutes.
  4. Stir the chicken and sauce to ensure even heating.
  5. Continue to heat in 1-minute intervals, stirring in between, until the chicken is thoroughly heated.
  6. Let it sit for a minute before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover Malaysian Butter Chicken in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the chicken from drying out.
  4. Bake for about 20 minutes or until the chicken is heated through.
  5. Remove the foil for the last 5 minutes of baking to let the sauce thicken slightly.
  6. Serve hot with rice or bread.

• Slow Cooker Method:

  1. Place the leftover Malaysian Butter Chicken in your slow cooker.
  2. Add a splash of water or chicken broth to keep the sauce from drying out.
  3. Set the slow cooker to low and heat for 1-2 hours, stirring occasionally.
  4. Once heated through, serve hot with rice or bread.

• Pan: A large, flat-bottomed pan is essential for cooking the chicken and sauce evenly.

• Spatula: A spatula is useful for stirring the ingredients and ensuring they don't stick to the pan.

• Knife: A sharp knife is needed to cut the chicken breast into cubes.

• Cutting board: A cutting board provides a safe surface for cutting the chicken.

• Measuring spoons: Measuring spoons are necessary for accurately measuring the butter, soy sauce, sugar, salt, and ground black pepper.

• Measuring cup: A measuring cup is used to measure the heavy cream.

• Garlic press: A garlic press can be used to mince the garlic quickly and efficiently.

• Grater: A grater can be used to mince the ginger if you don't have pre-minced ginger.

• Serving spoon: A serving spoon is useful for serving the finished dish.

• Rice cooker: If serving with rice, a rice cooker can be used to prepare the rice easily.

• Bread knife: If serving with bread, a bread knife is useful for slicing the bread.

Prep ingredients in advance: Chop the chicken, mince the garlic and ginger ahead of time to streamline the cooking process.

Use pre-minced garlic and ginger: Save time by using store-bought pre-minced garlic and ginger.

Cook in batches: If your pan is small, cook the chicken in batches to ensure even cooking.

Simmer with a lid: Cover the pan while simmering to speed up the thickening of the sauce.

Serve with quick sides: Pair with instant rice or store-bought bread for a quick meal.