Classic Ayam Buttermilk
Hidangan tradisional · Malaysian
A rich and creamy Malaysian chicken dish featuring tender chicken pieces coated in a luscious buttermilk sauce, infused with aromatic spices and a hint of sweetness.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Chicken, bone-in, cut into pieces1 kg
- Buttermilk250 ml
- Evaporated milk100 ml
- Butter50 g
- Curry leaves2 sprigs
- Green chilies, slit2-3
- Garlic, minced3 cloves
- Ginger, grated1 inch piece
- Chili powder1 tsp
- Turmeric powder1/2 tsp
- Saltto taste
- Black pepperto taste
- Vegetable oil, for fryingas needed
Langkah
- 1
Marinate chicken pieces with salt, black pepper, chili powder, and turmeric powder. Let it sit for 15 minutes.
- 2
Heat vegetable oil in a wok or deep pan. Fry the marinated chicken pieces until golden brown and cooked through. Drain and set aside.
- 3
In a separate pan, melt butter over medium heat. Add minced garlic and grated ginger, sauté until fragrant.
- 4
Add curry leaves and slit green chilies. Stir for a minute.
- 5
Pour in the buttermilk and evaporated milk. Bring to a gentle simmer, stirring constantly. Do not boil vigorously.
- 6
Season the sauce with salt and black pepper to taste.
- 7
Add the fried chicken pieces to the sauce and toss gently to coat. Simmer for 2-3 minutes until the sauce thickens slightly and coats the chicken.
- 8
Serve hot, garnished with extra curry leaves if desired.
