Creamy Malaysian Buttermilk Chicken Recipe

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Butter chicken, or by definition it means a match made in heaven. No, this isn’t your typical butter chicken from an Indian restaurant. This is a different kind. It’s creamy, spicy, and just fantastic. This easy and creamy buttermilk chicken recipe is a crowd-pleaser. In only a few steps, you’ll be able to prepare a dish with a variety of flavours that carries a powerful punch. Try out this easy recipe today.

Creamy Malaysian Buttermilk Chicken

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Servings 2 people
Total Time 25 mins



  • ½ cup Butter
  • 1 ¾ cup (410ml/can) Evaporated Milk
  • 2-3 sprigs Curry Leaf
  • 2-3 pcs Birds Eye Chilli (green/red) (according to taste)
  • To taste Salt & Pepper



  • Marinate the chicken in curry powder, salt and pepper for at least an hour. If it is short of time, 15 minutes will do.
  • Beat an egg and mix well with the chicken pieces.
  • Heat up enough oil in a pan or wok for frying.
  • Coat chicken pieces in flour and fry till golden brown. Keep aside.


  • In a separate pan, heat up butter.
  • Add curry leaves and fry until fragrant.
  • Mix in evaporated milk and reduce heat. Let simmer till slightly thickened.
  • Add chillies and continue to simmer till thickened.
  • Mix in chicken and serve immediately with steamed rice, veggies of your choice.


  • You can use any oil to fry this but by using peanut oil, the chicken pieces will still be crunchy when it is time to serve. 
  • Fried chicken pieces are also great on their own, which is known as popcorn chicken.

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