RESIPI 2: BUTTERMILK CHICKEN

INGREDIENTS

• 250g Butter
• 1Litre of Fresh milk-Full cream (half a litre to put aside in a cup and mix with cornflour)
• 500g chicken cut
• 5-7 stalks of curry leaves
• 5-7 tbsp sugar
• 1-2 cubes of chicken stock
• Thai Chilli Padi
• Salt and pepper
• Corn flour
• Oil for cooking
  

DIRECTIONS:
Marinate the chicken cuts with enough salt, pepper and leave it for 5-10 minutes. Heat oil for Deep Fry. Mix the marinated chicken with the cornflour then fry them until it is crispy light golden yellow. To prepare the gravy, Melt the butter under low heat. Mix in the chilies, curry leaves, salt and chicken stock until the flavour rises. Pour in half litre of milk and sugar. Mix the remaining milk with cornflour to add thickness of the gravy. Pour the gravy onto the chicken and serve while still hot. Enjoy!..