The Essence of Buttered Chicken
Buttered Chicken is a culinary masterpiece that has its roots in Indian cuisine.
This recipe is not the traditional Indian version, but a Filipino-inspired one.
As Chef RV mentioned in his YouTube video, he has fond memories of this dish as a child when his family would visit Binondo, Manila.
Let's learn how to make this dish using Chef RV's recipe!
Ingredients: The Heart of the Dish
Chicken Marinade
- 2kg chicken, mixed cut
- 60ml calamansi juice
- 60ml fish sauce
- 2 tbsp. soy sauce
- 2 tsp. ground black pepper
- ½ tsp. five spice powder
- 1 tsp. garlic powder
Breading Set A:
- ¾ cup egg whites
- 128g cake flour
Breading Set B:
- 256g cake flour
- 128g potato or cassava starch
- 1 tsp. fine salt
- ½ tsp. ground black pepper
Butter Sauce:
- 227g butter
- 227g margarine
- 150g coarsely minced garlic
- 8-12 pcs. sliced siling labuyo (bird's eye chili)
- Seasonings: salt, pepper, chicken powder (to taste)
Crafting the Perfect Buttered Chicken
- Begin by marinating the chicken in the calamansi juice, fish sauce, soy sauce, black pepper, five spice powder, and garlic powder. Let it sit for at least an hour, allowing the flavors to meld.
- Prepare the breading by combining the ingredients from Set A and Set B separately.
- Coat the marinated chicken first in Set A, followed by Set B.
- Deep fry the breaded chicken until golden brown or when the oil is less bubbly, or as what Chef RV described as peaceful. Set aside to drain in a wire rack.
- For the butter sauce, melt the butter and margarine in a pan. Add the minced garlic and sauté until aromatic.
- Add the sliced siling labuyo and seasonings. Adjust according to taste.
- Pour the butter sauce over the fried chicken and serve hot.
What Makes Buttered Chicken Unique?
The beauty of Buttered Chicken lies in its simplicity. The dish, while easy to prepare, offers a depth of flavors that is hard to match. The tanginess of the calamansi juice, combined with the umami of the fish sauce and the richness of the butter, creates a taste sensation that lingers on the palate.
Serving Suggestions
Buttered Chicken pairs beautifully with steamed jasmine rice or fluffy basmati rice. For those looking for a low-carb option, a side of sautéed vegetables or a fresh salad complements the dish perfectly. If you're in the mood for some Indian flair, naan bread or roti is a great choice.
Substitutes for a Global Palate
- Calamansi Juice: Can be replaced with lime or lemon juice.
- Fish Sauce: Soy sauce or Worcestershire sauce can be used as alternatives.
- Siling Labuyo: Red chili peppers or cayenne pepper are suitable substitutes.
Tips and Tricks for the Ultimate Buttered Chicken
- Marinate the chicken overnight for a deeper flavor profile.
- Ensure the oil is hot before frying to achieve a crispy exterior.
- Adjust the spiciness by adding more or fewer chilies.
FAQs
What is the origin of Buttered Chicken?
Buttered Chicken, or Murgh Makhani, originated from the Indian subcontinent. It's a popular dish in Punjabi cuisine.
Can Buttered Chicken be made without dairy?
Yes, coconut milk or almond milk can be used as alternatives to dairy.
Is Buttered Chicken spicy?
The spiciness can be adjusted according to preference. The use of chilies can be increased or decreased based on one's tolerance.
Final Thoughts
Buttered Chicken, with its rich flavors and creamy texture, is a dish that resonates with many. Whether you're a novice cook or a seasoned chef, this recipe is sure to impress. So, the next time you're in the mood for some comfort food, give Chef RV's Buttered Chicken a try. Your taste buds will thank you!