Spicy Ayam Buttermilk with Coconut Milk
60% asli · Indonesian-Malaysian Fusion
An inventive twist on Ayam Buttermilk, incorporating the richness of coconut milk and a bolder spice profile for a more complex and fiery flavor.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Chicken thighs, bone-in, cut into pieces1 kg
- Buttermilk150 ml
- Coconut milk, thick150 ml
- Butter40 g
- Red chilies, blended into a paste2-3 tbsp
- Garlic, minced4 cloves
- Ginger, grated1 inch piece
- Lemongrass, bruised1 stalk
- Curry leaves1 sprig
- Chili powder1 tsp
- Saltto taste
- Black pepperto taste
- Vegetable oil, for fryingas needed
Langkah
- 1
Marinate chicken pieces with salt, black pepper, and chili powder. Let it sit for 20 minutes.
- 2
Fry chicken pieces in hot oil until golden brown and cooked. Drain and set aside.
- 3
In a pan, melt butter over medium heat. Add minced garlic, grated ginger, and blended red chilies. Sauté until the oil separates.
- 4
Add bruised lemongrass and curry leaves. Stir for a minute.
- 5
Pour in the buttermilk and coconut milk. Simmer gently, stirring, until the sauce slightly thickens.
- 6
Season the sauce with salt and black pepper to taste.
- 7
Add the fried chicken to the sauce and coat well. Simmer for 3-4 minutes.
- 8
Serve hot, garnished with fresh chili slices and cilantro.
