Butter Chicken Fried Chicken

Butter Chicken Fried Chicken

PRODUCT USED: Saha Butter Chicken Base
ATTRIBUTES: Comfort food, chicken, main course, snack 
PREP TIME: 15 mins (up to overnight for marinating); COOKING TIME: 20 mins


  • 8 pieces bone-in chicken (4 drums, 4 thighs)
  • vegetable oil for frying
  • 5 cups all purpose flour
  • 5 tbsp (75 ml salt
  • 2 tbsp (30 ml) corn starch
  • 1 tbsp (15 ml) black pepper
  • 1 tsp (5 ml) ground cumin)
  • 1 tsp (5 ml) ground coriander 
  • 1 tsp (5 ml) ground cardamom
  • 1 cup (250 ml) Saha Butter Chicken Base
  • 1 cup (250 ml) coconut milk


  1. Preheat oil in a large, heavy sauce pan or deep frier over medium heat to 375 ºC.
  2. In a large shallow dish, combine the Saha Butter Chicken base and coconut milk and stir until well combined. Add the chicken to this mixture, cover and set aside for 1-2 hours, or up to overnight. 
  3. In a large bowl, combine the flour, cornstarch and spices and stir until well combined.
  4. Piece by piece, take the marinated chicken and coat it thoroughly in the flour mixture.  
  5. Gently lay each piece of chicken in the hot oil, being careful not to crowd the pan. Fry in batches if necessary.
  6. Fry the chicken for 15-20 minutes or until cooked through and well browned. 
  7. Remove the chicken from the oil and let drain for 5-10 minutes. 


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