Ayam Buttermilk
Malaysian • Eggetarian
How to Make Ayam Buttermilk (Traditional & Healthy Version)
Ayam Buttermilk is a beloved dish in Malaysian cuisine, renowned for its creamy, savory sauce and tender chicken pieces. Originating from modern Malaysian kitchens, this dish marries local flavors such as curry leaves and bird’s eye chili with a rich buttermilk sauce, representing Malaysia’s multicultural culinary heritage. The use of fresh ingredients like santan (coconut milk) and daun kari (curry leaves) gives Ayam Buttermilk a distinct aroma and depth appreciated across the country. Traditionally served as a main course, Ayam Buttermilk is popular in both Malay and Chinese eateries, often enjoyed with steamed white rice or fragrant nasi lemak. What makes Ayam Buttermilk special is its harmonious blend of flavors—spicy, creamy, and aromatic—reflecting Malaysia’s diverse food culture. Local cooks infuse the sauce with lemongrass, garlic, and ginger for a wholesome base, elevating the taste while keeping the recipe true to its Malaysian roots. This healthy adaptation uses lean chicken breast, reduced-fat dairy, and minimal oil, making it a guilt-free option for calorie-conscious eaters. Whether for festive gatherings or a quick weekday meal, Ayam Buttermilk remains a comforting favorite in Malaysian homes.
Ingredients(for 1 medium plate with rice)
- 250g Chicken breast (ayam)
- 1/2 cup Low-fat buttermilk (susu masam)
- 1 tablespoon Extra virgin olive oil (minyak zaitun)
- 10 leaves Curry leaves (daun kari)
- 2 pieces Bird’s eye chili (cili padi) - optional
- 3 cloves Garlic (bawang putih, minced)
- 1 cm piece Ginger (halia, grated)
- 1 tablespoon Low-sodium soy sauce (kicap cair)
- 1 tablespoon Cornstarch (tepung jagung)
- 1 stalk Lemongrass (serai, bruised) - optional
- to taste Salt & black pepper (garam & lada hitam)
Instructions
- 1
Slice chicken breast into bite-sized pieces. Toss with cornstarch, salt, and pepper. Set aside for 5 minutes.
5 minutes
For extra tenderness, marinate chicken in buttermilk for 30 minutes.
- 2
Heat olive oil in a non-stick pan over medium heat. Add garlic, ginger, and lemongrass. Sauté until fragrant.
3 minutes
Don’t let the garlic burn for a smooth sauce.
- 3
Add chicken pieces and cook until lightly golden and cooked through.
7 minutes
Stir frequently to avoid sticking.
- 4
Add curry leaves and bird’s eye chili. Stir for 1 minute to release aroma.
1 minute
Adjust chili amount for desired spiciness.
Why This Dish is Healthy
This healthier Ayam Buttermilk recipe swaps deep-fried chicken for pan-seared breast, cutting down on excess fat and calories. Low-fat buttermilk and olive oil ensure a creamy texture without saturated fats, while wholesome local ingredients boost nutrition. It’s a great choice for calorie-conscious eaters wanting authentic Malaysian flavors without compromising their health goals.
Ayam Buttermilk offers a balanced profile of lean protein, healthy fats, and minimal carbs, making it suitable for those watching their calories. Chicken breast provides high-quality protein for muscle repair, while olive oil and buttermilk supply heart-healthy fats and calcium. Fresh herbs and spices like garlic, ginger, and curry leaves are rich in antioxidants and anti-inflammatory compounds. Using low-sodium soy sauce and minimal oil further reduces sodium and excess calories.
Pro Tips
- 💡Tip 1: Use fresh curry leaves for the best aroma.
- 💡Tip 2: Pan-sear chicken for a lighter, healthier version.
- 💡Tip 3: Simmer buttermilk gently to prevent splitting.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove to preserve the sauce’s texture. Avoid microwaving to prevent curdling.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 420.0 kcal |
