Butter milk chicken Thermomix

Never thought I can cook this dish at the comfort of my kitchen! I always thought this restaurant level dish is a hassle to cook. But jeng jeng jeng, turn out to be "toss-and-turn" kind of dish. "Toss" the ingredients into Thermomix, and "turn" the knob to start cooking. Result? Extremely delicious Butter and Milk Chicken that everyone in my family praises. Proud until my nostrils face the sky 😂😂😂. -Butter and Milk Chicken- // Ingredients 700 g chicken whole legs (approx. 2 legs), cut in pieces (5 cm) 20 g light soy sauce 20 g fish sauce 3 g dark soy sauce (optional) 3 garlic cloves 10 g cooking oil 20 g lump sugar 2-3 sprigs curry leaves 150 g evaporated milk 80 g salted butter 2 bird’s eye chillies, chopped // Preparation 1. Place a bowl on mixing bowl lid, weigh in chicken, light soy sauce, fish sauce and dark soy sauce. Marinate and set aside. 2. Place garlic cloves in mixing bowl, chop 5 sec/speed 5. 3. Add cooking oil, sauté 4 min/120°C/speed 1. 4. Add lump sugar and marinated chicken, stir fry 15 min/120°C/Reverse speed spoon. [I'm using boneless chicken leg and I cook at 12 min] 5. Add curry leaves, evaporated milk, butter and bird’s eye chillies, cook 5 min/Varoma/reverse speed spoon. You can remove the measuring cup to allow release of vapour to thicken the sauce. Be careful of the hot liquid that might splatter out. Serve hot. TIPS: Replace chicken with other meat, adjust cooking time in step 4 accordingly. Crab: 10-12 minutes Pork ribs: 20 minutes