Malaysian Buttermilk Chicken

Different from an Indian recipe, this uses fewer ingredients and also an easier take to a creamy, spicy Buttermilk Chicken. The peanut butter used in this recipe elevates the flavour of this simple dish.

Malaysian Buttermilk Chicken Recipe

You can substitute evaporated milk to any dairy of your choice.

Use unsweetened peanut butter.

Condensed milk can be substituted with sugar. 

Add more milk/liquid if you prefer to have a looser gravy.

INGREDIENTS:

• 300 g boneless chicken breast cut into bite-sized 
• 3 tablespoons butter (42 gm)
• 2 tablespoons olive/regular cooking oil  
• 3 cloves garlic minced
• 3 red bird's eye chillies (cili padi) sliced thinly
• 2 sprigs curry leaves remove stems
• 250 ml evaporated milk
• 1 tablespoon condensed milk
• 1 teaspoon creamy peanut butter or finely grounded peanut
• 1/2 (half) teaspoon meat curry powder 
• salt adjust to taste
• sugar adjust to taste

(A) MARINADE:

• 1 teaspoon curry powder
• 1/2 (half) beaten egg
• 60 gm wheat flour
• 30 gm corn flour
• 1 teaspoon baking powder

DIRECTIONS:

1. Mix chicken with (A) MARINADE. Marinate for 20 minutes.

2. Sift all-purpose flour, cornflour and baking powder together.

3. Coat marinated chicken with flour mixture. Coat individually.

4. Heat enough oil to deep fry coated chicken. 

5. Fry chicken until golden brown. Set aside for later use.

6. In another pan, heat butter and olive/cooking oil.

7. Add garlic, chillies and curry leaves. Stir fry until fragrant.

8. Next, add evaporated milk, condensed milk, peanut butter, curry powder, salt and sugar. Stir and bring the gravy to a soft simmer.

9. Lastly, add in the fried chicken.  Mix until well combined. 

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