Butter Chicken Curry

Ingredients:

1 whole chicken (cut 12 pcs)

250g butter

3 stalk curry leaves

1 large Holland onion, sliced

7 cloves garlic, sliced

3-4 bird's eye green chili, sliced

1/2 tbsp curry powder

1 tin evaporated milk/fresh milk

12 sliced cheddar cheese (or any type)

1/2 tsp salt

2 tsp sugar

1/2 tsp seasoning

Coating

3 tbsp crispy chicken Bestari flour

3 tbsp AP flour

Instructions:

1. First, combine both flours in a large bowl and coat the chicken pieces in the mixture.
2. Heat oil over medium-high heat in a large wok and fry the coated chicken until it is crispy and golden brown.
3. While the chicken is frying, melt the butter in another wok. Next, add the sliced onion, garlic, green chili, curry leaves, and curry powder and continue to stir.
4. Add evaporated or fresh milk and the sliced cheddar cheese, stirring until the cheese has completely melted. Add salt, sugar, and seasoning, mixing well. Finally, add the fried chicken to the butter mixture and coat it thoroughly.