Uploaded August 2026 | Updated September 2026, 2 weeks ago
Today I am making Malaysian Butter Chicken, also known as 奶油鸡 (Nai You Gai), a creamy chicken dish that is quite different from the popular Indian butter chicken.
This Malaysian version uses ingredients commonly found in Malaysian cooking, including curry leaves, chili padi, garlic, black pepper, butter, and evaporated milk. The result is a creamy and fragrant chicken dish with a unique local flavor.
In this video, I will show you how I prepare this homemade Malaysian butter chicken, from marinating the chicken to making the creamy sauce and combining everything together.
Video Chapters
00:00 Introduction
00:38 Ingredients
01:34 Preparing the Chicken
03:16 Making the Creamy Butter Sauce
04:09 Combining Chicken and Sauce
06:18 Recipe
=======================================
Recipe:
Ingredients
For the Chicken
500g chicken thigh meat, boneless and skinless, cut into bite-sized pieces
1 teaspoon salt
½ teaspoon ground white pepper
1 tablespoon light soy sauce
2 teaspoons cornstarch
2 tablespoons oil
For the Creamy Butter Sauce
3 tablespoons unsalted butter
6 cloves garlic, roughly chopped
About 30 curry leaves
6 chili padi (bird’s eye chili), thinly sliced into rings
1 cup evaporated milk
½ teaspoon freshly ground black pepper
1 teaspoon sugar
2 teaspoons Maggi seasoning
Parmesan cheese powder, small amount (optional)
Instructions
1. Marinate the Chicken
Cut the chicken thigh meat into bite-sized pieces.
Combine the chicken with salt, ground white pepper, light soy sauce, and cornstarch. Mix well and allow it to marinate for 20–30 minutes.
2. Cook the Chicken
Heat oil in a pan over medium heat.
Stir-fry the marinated chicken until it is nearly cooked through while keeping the texture tender.
Remove the chicken from the pan and set aside.
Clean the pan before preparing the sauce.
3. Prepare the Creamy Butter Sauce
Melt the unsalted butter in the pan over low heat.
Add the chopped garlic, curry leaves, and sliced chili padi. Slowly sauté until fragrant.
Avoid using high heat because the garlic and butter can burn easily.
Add the evaporated milk, freshly ground black pepper, and sugar.
Bring the sauce back to a gentle boil.
4. Combine Chicken with Sauce
Return the cooked chicken to the pan.
Mix well and simmer gently over low heat until the sauce thickens and coats the chicken.
Add the Maggi seasoning and stir to combine.
Finally, add a small amount of Parmesan cheese powder and mix briefly.
Transfer to a serving plate and serve hot.
=======================================
The soundtracks in this video have the following Artlist license:
License Owner - KWAN KA PANG
License Number - 540246
Amos Ever Hadani - Dancing with My Baby
=======================================
Website: tasteasianfood.com
facebook.com/TasteOfAsianFood
twitter.com/KwanKaPang
pinterest.com/kwankapang
instagram.com/kwankapang
Today I am making Malaysian Butter Chicken, also known as 奶油鸡 (Nai You Gai), a creamy chicken dish that is quite different from the popular Indian butter chicken.
This Malaysian version uses ingredients commonly found in Malaysian cooking, including curry leaves, chili padi, garlic, black pepper, butter, and evaporated milk. The result is a creamy and fragrant chicken dish with a unique local flavor.
In this video, I will show you how I prepare this homemade Malaysian butter chicken, from marinating the chicken to making the creamy sauce and combining everything together.
Video Chapters
00:00 Introduction
00:38 Ingredients
01:34 Preparing the Chicken
03:16 Making the Creamy Butter Sauce
04:09 Combining Chicken and Sauce
06:18 Recipe
=======================================
Recipe:
Ingredients
For the Chicken
500g chicken thigh meat, boneless and skinless, cut into bite-sized pieces
1 teaspoon salt
½ teaspoon ground white pepper
1 tablespoon light soy sauce
2 teaspoons cornstarch
2 tablespoons oil
For the Creamy Butter Sauce
3 tablespoons unsalted butter
6 cloves garlic, roughly chopped
About 30 curry leaves
6 chili padi (bird’s eye chili), thinly sliced into rings
1 cup evaporated milk
½ teaspoon freshly ground black pepper
1 teaspoon sugar
2 teaspoons Maggi seasoning
Parmesan cheese powder, small amount (optional)
Instructions
1. Marinate the Chicken
Cut the chicken thigh meat into bite-sized pieces.
Combine the chicken with salt, ground white pepper, light soy sauce, and cornstarch. Mix well and allow it to marinate for 20–30 minutes.
2. Cook the Chicken
Heat oil in a pan over medium heat.
Stir-fry the marinated chicken until it is nearly cooked through while keeping the texture tender.
Remove the chicken from the pan and set aside.
Clean the pan before preparing the sauce.
3. Prepare the Creamy Butter Sauce
Melt the unsalted butter in the pan over low heat.
Add the chopped garlic, curry leaves, and sliced chili padi. Slowly sauté until fragrant.
Avoid using high heat because the garlic and butter can burn easily.
Add the evaporated milk, freshly ground black pepper, and sugar.
Bring the sauce back to a gentle boil.
4. Combine Chicken with Sauce
Return the cooked chicken to the pan.
Mix well and simmer gently over low heat until the sauce thickens and coats the chicken.
Add the Maggi seasoning and stir to combine.
Finally, add a small amount of Parmesan cheese powder and mix briefly.
Transfer to a serving plate and serve hot.
=======================================
The soundtracks in this video have the following Artlist license:
License Owner - KWAN KA PANG
License Number - 540246
Amos Ever Hadani - Dancing with My Baby
=======================================
Website: tasteasianfood.com
facebook.com/TasteOfAsianFood
twitter.com/KwanKaPang
pinterest.com/kwankapang
instagram.com/kwankapang
