BUTTERMILK CHICKEN

Hellow there everyone...This is my first recipe blog...And I proudly present to you my first recipe: Buttermilk Chicken! It is so easy to make. Thanks to my friend Lin for her version of Buttermilk Chicken which I modified a bit...So now it's my version,hehe...I'm giving you a family portion because when I cook, I usually cook for my whole family, but I hope you will get how the portions/ratios of the ingredients work. Don't be too fussy of getting everything in the exact measurement, don't sweat yourself. Just estimate and throw everything in, have fun, haha...Hope you will try it and hope you will like it!Good luck!

INGREDIENTS

• 250g Butter (1 block) salted/unsalted up to you
  
• 1L of Fresh milk-Full cream (set aside 1 cup)


• 1 whole chicken, cut


• 5-7 stalks of curry leaves


• 5-7 tbsp sugar


• 1-2 cubes of chicken stock or 2-4 tbsp if powdered


• Thai chillies/Chilli Padi (as much as you like...)
  
• Mixed Italian herbs(optional)


• Salt and pepper
  
• Corn flour


• Oil for cooking
  

DIRECTIONS:

STEP 1-FRYING THE CHICKEN:

1. Marinate the chicken cuts with enough salt, pepper and in my case, I love to put in mixed Italian herbs. Leave it for 5-10minutes.


2. Heat oil for deep fry.


3. Dust the chicken in cornflour. (Make sure you dust them only when you're ready to fry them. Don't do it too early as if it settles for too long the cournflour will start to flake off.)


4. Fry the chicken until it is crispy-cooked, it will turn light golden yellow.

STEP 2-THE GRAVY

1. Melt butter in pan under low heat to avoid burn.


2. Fry in the chillies,curry leaves(take off from the stalks),salt and chicken stock until the flavour rises.



3. Pour in milk. Stir.


4. Add sugar. Stir.


5. Taste and add in any inadequate ingredients. (Salt,sugar,stock,etc.)


6. Mix in the 1 cup of milk which has been put aside with half cup of corn flour. Pour into the gravy. Stir.


7. Stir until gravy thickens, just add in more cornflour if it doesn't.

TO SERVE:

Option 1: You can either add in the chicken into the gravy while the gravy is still cooking. Serve and eat while still hot.

Option 2: Serve the chicken and the gravy separately. (I prefer this one.You can always preheat the gravy if you do not want to serve immediately.)