Creamy Buttermilk Chicken
6 pax
Watch The Cooking Video
Creamy Buttermilk Chicken recipe is crunchy and delicious because of its recipe is easy, its buttermilk sauce is creamy with a tinge of spicy chilli pepper.
The chicken is first marinated in a mixture of spices and flour. Then the marinated chicken is fried until golden brown. Once it's cooked, the chicken is then covered in a flavourful gravy made with evaporated milk and spices.
If you're looking for a buttermilk chicken recipe that will impress your guests, give this one a try. You won't be disappointed.
| 800 g | Chicken, cut into small pieces |
| ½ tsp | AJI-NO-MOTO® |
| 4 tbsp | Corn flour |
| 1 litre | Cooking oil |
Ingredients: gravy
| 50 g | Butter |
| 2 cloves | Garlic, chopped |
| 2 strings | Curry leaves |
| 5 | Bird’s eye chili, thinly sliced |
| 200 ml | Evaporated milk |
| 200 ml | Water |
| ½ tsp | AJI-NO-MOTO® |
| ½ tsp | Salt |
| ½ tsp | Sugar |
| 2 tbsp | Corn flour, mix with water |
- Marinate the chicken with AJI-NO-MOTO®. Add in corn flour and mix well.
- Heat the cooking oil. Deep fry the chicken until golden.
- In a pan, melt the butter.
- Fry the garlic, bird’s eye chili and curry leaves until fragrant.
- Pour in evaporated milk and water.
- Season with AJI-NO-MOTO®, salt and sugar. Mix well.
- Add in corn flour mixture and stir until thicken.
- Add in fried chicken. Mix well.
- Ready to serve.
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