I think a lot of people like this dish a lot judging from the tenth of millions of past searches in Google for Buttermilk Chicken. Like everyone else, I love it also because of the rich and creaminess flavor from the coating. From the look of it, it may looks like a difficult dish to cook, but actually it isn’t and is so simple that you couldn’t go wrong no matter how you cook it. I have cook this many times and it’s just get better every attempt. Read on for the recipe.

Before I try cooking it for the first time, I also thought this is a difficult to cook. After going thru the ingredients, you can roughly tell how easy it is. I guess the easy job of deep frying the chicken is the hardest in preparing this dish.

You will need some curry leaves to enhance the flavor. Some chilipadi for the spicy bite. Put more if you like it more spicy. You will need butter and condensed milk also and the amount of it is up to you on how creamy you want it to be.

It is always better to marinate the meat before any cooking in order to give a bit of flavor in your bite. Simple marination like salt only can enhance the taste tremendously compare to no marination. I used salt, pepper, sesame oil and little bit of soya sauce for the marination.

Deep fry the chicken in hot oil till golden brown.

And that’s it. The most difficult part of this dish preparation is done.

Now for preparing the sauce and coating. Put a little bit of cooking oil and then stirfry the garlic, curry leaves and cilipadi. Add in the butter at a later stage because butter cannot withstand heat that long. Stirfry the ingredients for a while more and then finally add in the fried chicken. Add salt to taste.

And before adding the last ingredient, the condensed milk, you need to decide whether you want to make a dried crispy or the wet with sauce version of this dish.

Dried Crispy version
1. Continue stirfry the chicken as you add in the condensed milk slowly to evenly coat the chicken.
2. Turn off the heat and let the chicken rest on the hot wok for 3-5 minutes.
3. The resting will makes some of the milk coating into crispy bits.

Wet with Sauce version
Condensed milk dry up very quick. A common miskate is adding too much milk in order to produce enough sauce.
1. Turn the heat to minimum.
2. Mix the condensed milk with some water and pour it in.
3. Quickly stirfry the chicken in order to evenly coat the chicken with the sauce.
4. Add more water if you wanted more sauce. You may need to add more salt.
5. Remove the dish from wok before the sauce dry up.

Try it and tell me your outcome!