Salted Egg Butter Chicken is a delicious fusion dish that combines the rich and creamy flavors of butter chicken with the salty umami taste of salted egg yolk. It is a popular dish in many Asian countries, particularly in Singapore and Malaysia, and has gained a following in other parts of the world as well.
How To Make:
To make Salted Egg Butter Chicken, the chicken is first marinated in a mixture of spices and then cooked in a creamy tomato-based sauce. The sauce is then enhanced with a generous amount of salted egg yolk, which gives the dish its distinct flavor and aroma.
The salted egg yolk is typically prepared by coating the egg yolk in a mixture of salt and spices and then steaming it until it is fully cooked. The resulting yolk is then mashed into a fine paste and added to the butter chicken sauce.
The end result is a rich and savory dish with a unique flavor profile. The creamy texture of the butter chicken is complemented by the salty and slightly sweet taste of the salted egg yolk, creating a harmonious blend of flavors that is both comforting and satisfying.
Salted Egg Butter Chicken is typically served with steamed rice and garnished with chopped scallions or cilantro. It can also be paired with other dishes, such as naan bread or roti canai, to create a more substantial meal.
Tips and Variations:
Tips:
Use fresh chicken for the best results. Boneless, skinless chicken thighs or breasts work well for this recipe.
Marinate the chicken for at least 30 minutes before cooking to allow the spices to penetrate the meat and add more flavor.
The chicken should not be overcooked as it may turn tough and dry. Cook it just until it is cooked through and still tender.
Use high-quality salted egg yolk for the best flavor. You can buy pre-made salted egg yolk paste or make your own by steaming salted egg yolks until fully cooked, then mashing them into a fine paste.
Adjust the level of spiciness to your taste by adding more or less chili powder or fresh chili peppers.
Variations:
Swap out the chicken for shrimp or tofu for a vegetarian or pescatarian version.
Make it spicier by adding more chili powder or fresh chili peppers, or tone it down by omitting them altogether.
Add vegetables such as bell peppers, onions, or broccoli to the dish for a more balanced meal.
Use different spices or herbs such as cumin, coriander, or ginger to add more depth of flavor to the dish.
Serve it with different types of bread such as garlic naan, paratha, or pita bread for a change in texture and taste.
Experiment with different variations to find your favorite version of Salted Egg Butter Chicken. Enjoy!
Ingredients:
- Bite-sized portions of 500g boneless chicken (breast or thigh)pieces
- 2 tbsp butter
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tsp ginger paste
- 1 tsp chili powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1/2 cup tomato puree
- 1/2 cup heavy cream
- 2-3 salted egg yolks, mashed into a paste
- Salt and pepper to taste
- Chopped scallions or cilantro for garnish
Instructions:
Combine the chicken, salt, cumin, coriander, and chili powder in a sizable bowl. Marinate for at least 30 minutes.
In a large pan or wok, melt the butter over medium heat. Add the onions and simmer for about 5 minutes, or until they are tender and transparent.
Add the garlic and ginger paste to the pan and cook for an additional minute.
Add the marinated chicken to the pan and cook until it is no longer pink about 8-10 minutes.
Add the tomato puree and heavy cream to the pan and stir to combine. After about 10 minutes, lower the heat and let the sauce simmer.
Add the mashed salted egg yolks to the pan and stir until the sauce is well combined and the chicken is coated evenly.
Season with salt and pepper to taste.
Garnish with chopped scallions or cilantro and serve hot with steamed rice or bread of your choice.