Salted Eggs Butter Chicken

Recipe sourced: Table for 2 via mykitchensnippets.com
Ingredients:-

2 pieces chicken breast ~ remove skin and fat, cut into 1" chunks
1/2 tsp salt
Dash of pepper
1 egg white
1/2 cup cornstarch

Sauce:
2 tbsp butter
2 sprigs curry leaves, remove from stem, leaves only
1 red chili sliced thinly
2 cloves garlic finely chopped
3 salted egg yolks, steamed and mashed
2 tbsp evaporated milk
1 tsp oil
1/3 tsp salt
1/2 tsp sugar

Method for chicken:

Pat dry chicken with paper towel.

Mix chicken with salt and pepper.

Then put in egg white, marinate for an hour.

Coat the chicken pieces with cornstarch.

Deep fry chicken until golden brown.  

Remove and drain oil on paper towel.

Sauce:

In the wok, on medium heat, put in oil and butter.

When butter has melted, put in sliced chili, garlic and curry leaves.

When they are fragrant, put in mashed egg yolks with spatula try to flatten the yolks into the oil and cook until it look bubbly and fragrant.

Turn heat to low and put in milk, salt and sugar.

Turn heat to high and cook until very bubbly

Put in chicken and toss until well coated.

Dish out and serve.