Butter Milk Chicken
This is the first recipe from the Southeast Asian country of Brunei on stonedsoup.net! Not to be confused with actual buttermilk, the name of this recipe refers to the sauce made out of butter and evaporated milk. There’s also chilies, curry leaves, and sugar added, making this sauce sweet and spicy. Little pieces of boneless fried chicken get tossed in the sauce and served with a steamed green veggie and steamed rice. This was so unbelievably good when I made it. Like, one of the best things I’ve made in a long time. If people new about this dish and tried it, butter milk chicken would be one of the most popular dishes in the world. It’s on that level, I do so believe.
Ingredients
- 4 boneless skinless chicken thighs cut into strips
- 1 tbsp cornstarch
- salt and pepper to taste
- vegetable oil for frying
- 4 tbsp butter
- 20 curry leaves
- 1 red jalapeño thinly sliced
- 1 cup evaporated milk
- 3 tbsp sugar
Instructions
- Season the chicken with salt and pepper. Dust with cornstarch.
- Heat up 1/2” of cooking oil in a sauté pan over medium high heat. Add the chicken to the oil, making sure to not overcrowd the pan.
- Fry the chicken for 4 minutes a side until golden brown and crispy. Drain grease on a wire rack. You will have to fry the chicken in 2-3 batches depending on the size of your pan.
- Wipe the pan clean. Melt the butter over medium heat. Stir in the curry leaves and jalapeños. Cook until the curry leaves are crispy; 2-3 minutes.
- Pour in the evaporated milk and sugar. Simmer for 10 minutes over low heat until the sauce has thickened.
- Turn off the heat. Stir in the fried chicken pieces.
