Name: Fried Chicken with Butter Milk Andaliman Sauce
Yield: 5
Ingredients: 1000.0g Chicken Leg Boneless skin-on; 30.0g Lime; 10.0g Knorr Chicken Powder 500gr; 5.0g Knorr Mushroom & Vegetable Seasoning 400 g; 2.0g Ground Pepper; 140.0g Chicken Eggs; 200.0g Potato flour; 500.0ml Cooking Oil; 50.0ml Cooking Oil; 50.0g Garlic, peeled; 10.0g Curry Leaves; 10.0g Red Bird's Eye Chilies; 450.0ml Evaporated Milk; 200.0g Unsalted Butter; 10.0g Knorr Chicken Powder 500gr; 5.0g Knorr Mushroom & Vegetable Seasoning 400 g; 2.0g Ground Pepper; 15.0g Fresh Andaliman (Tuba)

This dish resembles salted egg sauce but uses evaporated milk instead, enhanced with andaliman for a unique aroma.

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Preparation

How to Make Fried Chicken with Butter Milk Andaliman Sauce:
- Cut the chicken fillet as desired.
- Marinate with lime juice and spices, let sit for about 15 minutes.
- Add egg whites and mix well, then add potato flour and mix until evenly coated.
- Heat oil in a pan.
- Fry the chicken until all pieces are cooked.
- Sauté crushed garlic and curry leaves until fragrant.
- Add sliced red chili as desired.
- Add evaporated milk, cook until slightly thickened.
- Add butter and other seasonings, cook until the sauce thickens.
- Once thickened, add the fried chicken fillet and mix well.

Fried Chicken with Butter Milk Andaliman Sauce

Ingredients

Fried Chicken with Butter Milk Andaliman Sauce

How to Make Fried Chicken with Butter Milk Andaliman Sauce:

How to Make Fried Chicken with Butter Milk Andaliman Sauce:

Preparation

How to Make Fried Chicken with Butter Milk Andaliman Sauce:

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