Chicken Buttermilk
- My Blue Tea
- 1 day ago
- 2 min read
Delicious Malaysian Dish That Give Butter Chicken a Run for Its Money
Butter Chicken, step aside. For a richer, saucier, and dare we say yummier option, try our Chicken Buttermilk. Using our Meat Curry Base powder and fresh curry leaves, this version is irresistibly creamy and packed with flavour—plus, you can enjoy it with a crispy, crunchy texture. It's an absolute must-try. Move over, classic—there's a new star on the table.
Chicken Buttermilk recipe
Ingredients :-
*2 large chicken breasts or 4 chicken thighs
*1/2 can evaporated milk
*3 cloves garlic (sliced thinly)
*1 onion (cut into cubes)
*4 tbsp Butter
*2 sprig curry leaves
*1-2 tspn @my.blue.tea Meat Curry base powder
*4 Chillis (optional)
Ingredients to coat Chicken
*2-3 tspn flour
*1 tbsp @my.blue.tea Meat Curry base powder
*1 egg
*Salt to taste
*Water
*1 pack - Nasi Lemak Premix / Fragrant Coconut rice
Chicken Buttermilk recipe
Method :
(1) Cut chiken into bite size or cubes, add egg and salt and mix well. Add flour, Meat Curry base and a bit of water and mix again evenly to ensure that the chicken pieces is coated with flour. Marinate for 30mins to 3 hours.
(2) Fried the chicken pieces, drain and set aside.
Method for Buttermilk :
(1) Heat wok or saucepan add butter till it melt, add garlic, chilli, curry leaves and cook till it is fragrant.
(2) Add milk and onions give it a quick stir. Add in the chicken that you set aside earlier.
(3) Cook till sauce thickens and add salt and sugar to balance the flavour. Once cooked serve with Nasi Lemak or fragrant coconut rice.
Tips :- If you like more sauce than just simmer till it's cook or thickens.
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