How to Make Buttermilk Chicken (Traditional & Healthy Version)
Buttermilk Chicken, known locally as Ayam Mentega, is a beloved dish found across Malaysia’s vibrant food scene. This dish beautifully melds the creamy richness of buttermilk with the aromatic spices and herbs unique to Malaysian cuisine, such as curry leaves (daun kari) and bird’s eye chilies (cili padi). While traditionally enjoyed as a main course, it can be adapted to suit a health-conscious lifestyle without sacrificing the flavors that Malaysians cherish. What makes Malaysian Buttermilk Chicken stand out is the harmonious blending of cultures—Chinese, Malay, and Indian influences shine through every bite. The recipe features tender, marinated chicken cooked in a luscious, mildly spicy buttermilk sauce, accentuated by local ingredients like lemongrass (serai) and sometimes pandan leaves. This dish is a popular choice at home and in restaurants, celebrated for its comforting, creamy texture and fragrant aroma. Opting for a lighter, air-fried or baked version allows you to enjoy this classic with fewer calories, making it a smart, flavorful choice for today’s health-focused eaters.
Ingredients
- 250g Skinless chicken breast (Ayam tanpa kulit)
- 1/2 cup Low-fat buttermilk (Susu mentega rendah lemak)
- 10-12 leaves Curry leaves (Daun kari)
- 2 Bird’s eye chilies (Cili padi, sliced)
- 1 stalk Fresh lemongrass (Serai, bruised)
- 3 cloves Garlic (Bawang putih, minced)
- 1 small Onion (Bawang besar, finely chopped)
- 2 tbsp Cornstarch (Tepung jagung)
- 1 tbsp Olive oil (Minyak zaitun)
- 1/2 tsp Salt (Garam)
- 1/4 tsp Black pepper (Lada hitam)
Step-by-step instructions
Step 1 · Cut chicken breast into bite-sized pieces
Cut chicken breast into bite-sized pieces. Marinate with salt, black pepper, and 1 tablespoon cornstarch. Let it sit for 10 minutes.
Step 2 · Coat the marinated chicken pieces lightly with remaining cornstarch
Coat the marinated chicken pieces lightly with remaining cornstarch. Arrange on a baking tray lined with parchment.
Step 3 · Bake chicken at 200°C (400°F) for 15 minutes or air-fry for 10 minu...
Bake chicken at 200°C (400°F) for 15 minutes or air-fry for 10 minutes until golden and cooked through.
Step 4 · Heat olive oil in a pan over medium heat
Heat olive oil in a pan over medium heat. Sauté onions, garlic, lemongrass, curry leaves, and bird’s eye chilies until fragrant.
Step 5 · Lower the heat and pour in the buttermilk
Lower the heat and pour in the buttermilk. Stir gently to combine with the aromatics. Simmer for 2-3 minutes until slightly thickened.
Step 6 · Add the baked chicken pieces to the sauce
Add the baked chicken pieces to the sauce. Toss well to coat evenly. Simmer for another 2 minutes.
Step 7 · Taste and adjust seasoning if needed
Taste and adjust seasoning if needed. Serve hot, garnished with extra curry leaves.
Why this recipe is healthy
By utilizing lean chicken breast and low-fat buttermilk, this Malaysian Buttermilk Chicken recipe offers all the creamy, savory flavor without excess calories or fat. Baking or air-frying the chicken instead of deep-frying significantly reduces oil use. The addition of fresh herbs and spices not only enhances flavor but also offers natural anti-inflammatory benefits. This health-conscious version supports a balanced diet while celebrating authentic Malaysian flavors.
A note on tradition
Buttermilk Chicken is a hallmark of Malaysia’s multicultural culinary landscape, often appearing in homes and restaurants across Penang, Kuala Lumpur, and Johor. It is especially popular at family gatherings and festive occasions, valued for its comforting and crowd-pleasing flavors. The use of curry leaves and local aromatics underscores the dish’s strong Malaysian identity, making it a staple in modern Malaysian cuisine.