Image credit: makan.ch
Butter chicken, or by definition it means a match made in heaven. No, this isn’t your typical butter chicken from an Indian restaurant. This is a different kind. It’s creamy, spicy, and just fantastic. This easy and creamy buttermilk chicken recipe is a crowd-pleaser. In only a few steps, you’ll be able to prepare a dish with a variety of flavours that carries a powerful punch. Try out this easy recipe today.
Creamy Malaysian Buttermilk Chicken
Image credit: makan.ch
Ingredients
- 400g (16oz) Chicken Breast, cut into pieces
- 2 tbsp Curry Powder
- � tsp
Salt - � tsp White Pepper
- 1
Egg - 1 � cup
Flour - 1 tbsp
Corn Flour - Enough for frying
Peanut Oil
Sauce
- � cup
Butter - 1 � cup (410ml/can)
Evaporated Milk - 2-3 sprigs Curry Leaf
- 2-3 pcs Birds Eye Chilli (green/red) (according to taste)
- To taste
Salt & Pepper
Instructions
Chicken
- Marinate the chicken in curry powder, salt and pepper for at least an hour. If it is short of time, 15 minutes will do.
- Beat an egg and mix well with the chicken pieces.
- Heat up enough oil in a pan or wok for frying.
- Coat chicken pieces in flour and fry till golden brown. Keep aside.
Sauce
- In a separate pan, heat up butter.
- Add curry leaves and fry until fragrant.
- Mix in evaporated milk and reduce heat. Let simmer till slightly thickened.
- Add chillies and continue to simmer till thickened.
- Mix in chicken and serve immediately with steamed rice, veggies of your choice.
Notes:
- You can use any oil to fry this but by using peanut oil, the chicken pieces will still be crunchy when it is time to serve.
- Fried chicken pieces are also great on their own, which is known as popcorn chicken.
Recipe credit: Makan.ch
