Butter Chicken

for the sauce:

1/4 cup butter

1/2 onion hollandaise, dice

1 stalk of curry leaves

2 cloves of garlic, chopped

3-4 stalks of chili padi, slice

1 cup of Eveporated milk

2 slices of cheddar cheese

2/3 cup flour flour

2/3 cup corn flour

1 tsp black pepper powder

1/2 tsp white pepper powder

1 tsp salt

1 tsp seasoning powder

Ingredients for fried chicken:

2 large pieces of chicken breast, cut into pieces,

1tbsp meat curry powder 

1/2 tsp salt

1/2 tsp white pepper powder

 1 tsp black pepper powder

1 egg

1 1/2 tbsp 

Methods for fried chicken:

Mix flour, corn flour, black pepper powder, salt, pepper powder and chicken stock powder. Stir to mix evenly and set aside.

Mix chicken with curry powder, white pepper powder, black pepper powder and egg. Mix together You can add a little water if it is too thick.

Then marinate the chicken for about 1/2 hour.

After marinating, coat the marinated chicken with the coating flour.

 Heat a pan then fry the chicken until golden brown and crispy.

Remove the chicken and set aside.

Methods for gravy:

Melt the butter and saute the onion

Add curry leaves, garlic and chili padi

Pour in milk

Add cheddar cheese.

Cook until the sauce boils. You can adjust the salt if you want it to be more salty.

Pour in the fried chicken and mix well.

 Butter chicken is ready to serve