Butter Chicken

Chicken:
- Marinate the chicken in curry powder, salt and pepper for at least
an hour. If short of time, 15 minutes will do.
- Beat an egg and mix well with the chicken pieces.
- Heat up enough oil in a pan or wok for frying.
- Coat chicken pieces in flour and fry till golden brown. Keep aside.

Sauce:
- In a separate pan, heat up butter.
- Add curry leaves and fry till fragrant.
- Mix in evaporated milk and reduce heat. Let simmer till slightly thickened.
- Add chillies and continue to simmer till thickened.
- Mix in chicken and serve immediately with steamed rice, veggies of your choice.