Buttermilk Chicken 

50 mins


For fried chicken

  • 250g boneless chicken pieces
  • 1 egg
  • Salt to taste
  • 3 spoons all-purpose flour

For sauce

  • 5 cloves of garlic (chopped)
  • 1 onion (chopped)
  • 6 pieces of bird’s eye chilli (chopped)
  • Curry leaves
  • 3 tablespoons of Fernleaf Full Cream Milk Powder + 200ml of warm water.
  • ¼ cup of water + 1 spoon of corn flour
  • 3 spoons of unsalted Anchor Butter

Cooking Method

1. In a bowl, mix chicken cubes, salt and 1 egg. Marinate for 20 minutes.

2. On high flame, heat oil in a pan and fry the chicken for 3-4 minutes until it becomes golden brown.

3. In a separate pan on medium high flame add 1 tablespoon of unsalted Anchor Butter and fry chopped garlic, and chilli for 1 minute.

4. Add curry leaves and fry till fragrant and add 200ml of Fernleaf milk. Add ¼ cup of water.

5. Add in fried chicken and add salt to taste.

6. Mix 1 spoon of corn flour with ¼ cup of water before adding it to the pan.

7. Mix until the gravy thickens. Once the gravy thickens, remove from flame, and serve.