Buttermilk Chicken (Malaysian Edition)


Indulge in the luscious flavours of the “Buttermilk Chicken, the Malaysian Version” – a culinary sensation that combines tender, golden-fried chicken with a luxuriously creamy sauce, all designed to perfectly complement a steaming plate of white rice.

Picture succulent chicken pieces, fried to a crisp, yet maintaining their juicy tenderness within. Now, imagine them drenched in a velvety, aromatic buttermilk sauce that’s an exquisite fusion of creamy richness and a subtle hint of curry. It’s a dish that embodies Malaysia’s gift for blending diverse flavours into a harmonious culinary symphony.

What truly sets this Malaysian version of Buttermilk Chicken apart is its ability to turn a simple plate of white rice into a gourmet experience. The creamy sauce, with its delicate balance of sweetness and savoury notes, coats each grain, creating a delightful contrast to the crispy chicken. It’s a marriage of textures and tastes that will leave your taste buds tingling with delight.

How to Make Buttermilk Chicken

Prep Time
30 minutes

Cook Time
30 minutes



Fried Chicken
300 g chicken breast, cut into bite-size cubes
1 tsp salt
1 tsp white pepper
1 egg
2 tbsp all-purpose flour
1 tbsp corn flour

Buttermilk Sauce
40 g butter
5 cloves garlic, minced
2 bird’s eye chillies, chopped
2 stalks curry leaves
250 ml evaporated milk
Salt to taste
Sugar to taste

Fried curry leaves


  1. Cut chicken into bite-size cubes.
  2. Marinate with salt and white pepper for 30 minutes.
  3. Add egg, all-purpose flour and corn flour. Mix until all ingredients are well combined. Set aside.
  4. Heat oil on medium-heat.
  5. Add 2 stalks of curry leaves (be careful!). Fry for 14 to 30 seconds until lightly browned and slightly translucent. Set aside.
  6. Using the same oil, add chicken. Fry for 3 to 4 minutes until golden brown. You can fry the chicken in several batches and try not to overcrowd the frying pan. Set chicken aside.
  7. Heat frying pan or wok on medium-heat.
  8. Add cooking oil and butter. Move the butter around and make sure it is not burnt.
  9. While the butter is half-melted, add garlic. Stir-fry until fragrant.
  10. Add chillies and curry leaves. Stir-fry until fragrant and the garlic is slightly browned.
  11. Add evaporated milk. Stir to mix all the ingredients.
  12. Cook the sauce until it is thickened.
  13. Add salt and sugar to taste.
  14. Bring up the heat and add the fried chicken.
  15. Quickly toss until all the chicken is coated with the sauce. Do not cook too long or the chicken will turn soft.
  16. Serve and enjoy!