How to Cook Butter Lemongrass Chicken Thai-Style

This Asian inspired butter chicken is a quick and simple dish to prepare. It tastes a bit sweet, yet sourish and hot as tom yam paste is added. Absolutely delicious & perfect served with steamed rice.

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How to Cook Butter Lemongrass Chicken Thai-Style Recipe
19 Steps
Ingredients
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1
To cook this dish, first remove skin from the chicken whole legs. Then cut into bite size pieces and set aside. You can also choose to debone the chicken before cutting into pieces.

To cook this dish, first remove skin from the chicken whole legs. Then cut into bite size pieces and set aside. You can also choose to debone the chicken before cutting into pieces.

2
Prepare ingredients to marinade the chicken pieces. Details are in SUPPLIES of snapguide.

Prepare ingredients to marinade the chicken pieces. Details are in SUPPLIES of snapguide.

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3
Add the prepared ingredients into the chicken pieces in a bowl.

Add the prepared ingredients into the chicken pieces in a bowl.

4
Mix the chicken with the ingredients and marinade for at least 1/2 hour.

Mix the chicken with the ingredients and marinade for at least 1/2 hour.

5
While chicken is left to marinade, finely chopped some lemongrass.

While chicken is left to marinade, finely chopped some lemongrass.

6
Also chopped some bird's eye chillies ( chili padi ).

Also chopped some bird's eye chillies ( chili padi ).

7
And finely chopped some green lime kaffir leaves.

And finely chopped some green lime kaffir leaves.

8
Mix tom yam paste in the water.

Mix tom yam paste in the water.

9
Then melt some butter in a non-stick pan or wok to pan fry the chicken.

Then melt some butter in a non-stick pan or wok to pan fry the chicken.

10
Add in the marinated chicken pieces.

Add in the marinated chicken pieces.

11
With low to medium heat, pan-fry the chicken until golden brown.

With low to medium heat, pan-fry the chicken until golden brown.

12
Then add in chopped lemongrass, bird's eye chillies and fine kaffir leaves.

Then add in chopped lemongrass, bird's eye chillies and fine kaffir leaves.

13
Stir fry until aromatic.

Stir fry until aromatic.

14
Next add the tom yam-water solution.

Next add the tom yam-water solution.

15
With low heat, continue to stir fry.

With low heat, continue to stir fry.

16
Fry until dry and the sauce has been fully absorbed into the chicken pieces.

Fry until dry and the sauce has been fully absorbed into the chicken pieces.

17
Dish up onto serving platter. And you're done!

Dish up onto serving platter. And you're done!

18
Garnish with some chopped green kaffir leaves, lemongrass and red chillies. Serve with piping hot  steamed rice.

Garnish with some chopped green kaffir leaves, lemongrass and red chillies. Serve with piping hot steamed rice.

19
Do access http://www.huangkitchen.com/butter-chicken-thai-style/ for details on this delicious yet simple butter chicken with an Asian twist dish.     SO ENJOY!

Do access www.huangkitchen.com/butter-c… for details on this delicious yet simple butter chicken with an Asian twist dish. SO ENJOY!

Ingredients

2 Chicken whole legs(500g), deskin & cut into pieces 
2 Tablespoons Butter (28g) 
1 Tablespoon Chopped lemongrass 
1 Teaspoon Bird eye's chillies 
1 Teaspoon Chopped lime kaffir leaves 
1 Tablespoon Tom yam paste 
100 Milliliters Water 
1 Tablespoon Sugar (marinade) 
1 Teaspoon Salt 
1 Egg, slightly beaten 
1 Tablespoon All-purpose flour 
1 Tablespoon Cornflour 
½ Teaspoons Sesame oil 
½ Teaspoons White pepper 
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