Ayam goreng mentega is a staple of Chinese-Indonesian restaurants and takeaways, from Jakarta to Medan. Fried chicken is tossed through softened onions and a glossy sauce of butter, kecap manis and Worcestershire sauce, which gives it a rich, sweet-savoury tang that's completely unlike Indian butter chicken.
It's the kind of dish that disappears fast at the table, so make plenty of rice to go with it.
Adaptation note: restaurant versions usually marinate the chicken in lime and garlic and deep-fry it, and many cooks use margarine instead of butter. We season the chicken just before cooking and shallow-fry it, so it's on the table in 30 minutes.
