Spicy Buttermilk, also known as "Buttermilk Chicken" or "Spicy Buttermilk Fried Chicken," has its origins in South Asian cuisine, particularly in regions like India and Pakistan. The dish typically involves marinating chicken in a spiced buttermilk mixture before frying it, resulting in tender and flavorful meat.
In India, variations of buttermilk dishes are common, often featuring spices like chili, garlic, and ginger. The use of buttermilk helps tenderize the chicken while adding a tangy flavor. Over time, this dish has gained popularity in various parts of the world, including in the Southern United States, where buttermilk fried chicken is a beloved comfort food.
To make it simple, we’ve created Spicy Buttermilk Dry Paste to save you time and make cooking easy.
How to Cook Spicy Buttermilk Chicken
Fry Chicken: Coat 500 g of chicken in egg and flour, then fry until golden. Drain and set aside.
Prepare Sauce: In a pan, heat 80 ml of water, 50 ml of evaporated milk, and 50 g of Spicy Buttermilk Dry Paste. Add curry leaves if desired. Stir until well mixed and bring to a boil.
Combine: Add the fried chicken to the sauce and mix well.
Serve: Turn off the heat and enjoy your Spicy Buttermilk Chicken hot with rice.
For 5 Servings
Shelf Life: 24 months
Halal Certified: Certified by JAKIM Malaysia
Very light weight and easy to carry around
Store at room temperature
Suitable for caterers, hotels, central kitchens, and anyone looking to ensure consistent taste in their dishes
