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Butter Cream Chicken

18 October 2016

2 minute read

Butter Cream Chicken

Columbia Asia Extended Care Hospital – Shah Alam (CAHEC-SA)provides rehabilitation services to patients who require long-term nursing care. To achieve good ratings in satisfying inpatient meals, preparing the meals is a challenging task for Kitchen Executive, Al Malek, and his Food Service team. Encik Malek joined the hospital in 2013. Previously he was working in the hotel industry for more than 15 years.

Q: What is the biggest challenge in preparing inpatient meals in CAHEC-SA?
The biggest challenge is to satisfy the special demands of long-stay patients without compromising their diet requirements. Long-stay patients want their hospital food to taste like home-cooked food. Occasionally they will bring their own ingredients from home for us to cook for them. But before that, we will always check with respective doctors about the patients’ diet requirements before giving in to their demands.

Q: Why did you choose to share your ‘butter cream chicken’ recipe with us?
‘Butter Cream Chicken’ is a delicious and easy recipe to prepare. I adjusted this particular recipe to come up with a healthier version.

Q: Any special cooking instructions to prepare the dish?
 The sauce is the most important part of the dish. For healthier cooking, the chicken can be baked or grilled without any flour. Just marinate the chicken with salt and coarse pepper before you cook it. For those who prefer ‘crunchy’ fried chicken, you need to coat the chicken with bread crumbs before deep or shallow frying.


Butter Cream chicken



  • 2 pieces Boneless chicken breast (approximate 250gram)
  • 2 tablespoons Rice flour
  • 2 tablespoons Tapioca flour
  • Salt, to taste
  • Pepper, to taste
  • Cooking oil (for pan-fry)


  • 2 Eye bird chili, chopped (optional)
  • 1 stem Curry leaf
  • 3 cloves Garlic, chopped
  • 1 tablespoon Cooking oil
  • 2 tablespoons Soft margarine/unsalted butter
  • 1 cup Low fat milk
  • 1 tablespoon Wheat flour
  • Salt, to taste
  1. Mix rice flour, tapioca flour, salt and pepper. Coat chicken with the mixture and pan fry till fragrant. Keep aside.
  2. Heat cooking oil with margarine/butter. Add eye bird chili, curry leaf and garlic. Sauté till fragrant. Add wheat flour and stir well. Add low fat milk and season with salt.

Nutrient Content:

Calorie (kcal) – 541
Protein (gm) – 33
Fat (gm) – 35
Carbohydrates (gm) – 22
Sodium (mg) – 275

Recipe prepared by:
Al Malek Idris
Kitchen Executive
Columbia Asia Extended Care – Shah Alam

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18 October 2016

2 minute read

Butter Cream Chicken

Dr. Muhammad Fikri Bin Fahruddine

General Practice

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