Baked Rice with Buttermilk Chicken


  1. 400g of chicken breast – cut into small pieces.
  2. ½ teaspoon of chilli powder
  3. ½ teaspoon of turmeric powder
  4. ½ teaspoon of salt
  5. 50g of salted Anchor Butter
  6. ½ onion – diced
  7. 3 cloves of garlic – chopped
  8. 3 tablespoons of Fernleaf Full Cream Milk Powder + 200ml of warm water
  9. 1 stalk of curry leaves
  10. 2 stalks of red fire chilli
  11. ½ teaspoon of sugar
  12. ¼ teaspoon of salt
  13. 2 cups of rice – 250g
  14. Grated Perfect Italiano Mozzarella Cheese

Cooking Method:

  1. Marinate the chicken with chilli powder, turmeric powder, and salt.
  2. Melt the unsalted Anchor Butter and sauté the garlic and onion until fragrant.
  3. Add in the chicken and stir until the chicken is cooked.
  4. Add in the red fire chilli and curry leaves. Mix well.
  5. Add the Fernleaf milk and stir until it boils.
  6. Add 1-2 tablespoons of grated Perfect Italiano Mozzarella Cheese and sugar. Stir until it becomes thick and take it off the flame.
  7. Scoop half the chicken into a bowl filled with rice and mix well. Pour it into a baking tray.
  8. Add the remaining chicken over it. Sprinkle with grated Perfect Italiano Mozzarella Cheese.
  9. Bake in an oven at 180°C for 8-10 minutes.