Salted Egg Butter Chicken This Salted Egg Chicken Recipe uses aromatic curry leaves to complement the salted egg yolk. One bite is enough to make you hanker for more. For the salted egg yolk sauce, heat olive oil in a separate pan and melt the butter till the mixture turns foamy.

Ingredients of Salted Egg Butter Chicken

  1. You need 10 pcs of chicken wings and drummets (instant version would be to buy ready to fry duly breaded, for eg Ayamas drummets).
  2. It's 5 cloves of garlic (chopped).
  3. Prepare 2-3 of cili padi (chopped).
  4. You need 3 stalks of curry leaves.
  5. Prepare 2-3 tbsp of butter.
  6. Prepare 1/2 can of evaporated milk (alternatively any fresh milk or low fat milk will do).
  7. You need 1/2-3/4 tsp of condensed milk.
  8. Prepare 4 of salted egg yolks (hard boiled, and mash them up).

Salted Egg Butter Chicken step by step

  1. First, fry the chicken wings and drummets until they are golden brown. Toss the oil and put aside..
  2. In a frying pan/wok, melt the butter..
  3. Once the butter is melted, sautee in the chopped garlic and cili padi. Stir well..
  4. Then add in the curry leaves..
  5. Add on the mashed hard boiled salted egg yolks. They will bubble up quickly. Stir for a short bit to mix them all up..
  6. Then add in the evaporated milk and the little bit of condensed milk. Stir well and you will see that it is thickening. At this juncture, basically you can add a bit of white pepper for taste. The sauce is actually done. You can already turn off the fire..
  7. Add the fried chicken drummets and wings into the sauce and mix it well. Bon appetit.

Salted eggs were probably a daily food among farmers and villagers where other foods were scarce and the people were poor. The only food they had to survive on in those days. A salted duck egg is a Chinese preserved food product made by soaking duck eggs in brine, or packing each egg in damp, salted charcoal. In Asian supermarkets, these eggs are sometimes sold covered in a thick layer of salted charcoal paste. Homemade Salted Eggs prepared using the brining method with chicken or duck eggs cured in a simple salt solution.

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