My husband from his office messaged me a link from Woolworth. First I thought would be a bargain or some product launch. But Nah, it was the recipe for the chicken cooked in buttermilk. So I made this recipe for dinner, which we all loved it..
Making buttermilk is so simple and easy, it just took me 15 minutes to make it fresh, just in case if someone is not sure how to make it here is a sneak peek.
As I needed 1 ½ cup buttermilk for the recipe so I used 1 ½ cup milk and added 2 tbsp of lemon juice, you can even add vinegar and mixed it well and let it sit alone for 15 minutes.
Meanwhile I did all my prep for the chicken, removing the skin making slits, slicing the onions and potatoes, crushing the garlic and chopping the parsley.
Cut the potatoes in little thick slices or they might break during cooking in the juices. I used the small potatoes, as the recipe suggested and they were good and convenient to eat small bite size but I am sure large ones sliced and cut in two would do the job.
After 15 minutes the buttermilk was ready the milk curdles up, I just whisked it well and then added all the ingredients to it. You can even use store bought buttermilk.
Did you know, in India buttermilk (Chaas) is a drink made from yogurt and water, in which we add salt, cumin powder and lots more things to make different versions.
I used a large zip lock bag to marinate the chicken; this makes it easy for evenly mixing everything.
I marinated the chicken for 2 hours, but if you are in a hurry just go ahead and put the chicken on the tray.
So sharing this recipe as it’s easy, simple and quick and just with my little twist..
- 1 ½ cup Buttermilk
- 10 – 12 chicken drumsticks
- 6 small or 2 large potatoes sliced
- 1 large red onion sliced
- ½ tsp turmeric
- 3 garlic crushed
- 2 tsp sweet paprika
- 1 tsp black pepper powder
- 1 tsp honey
- Salt to taste
- Fresh parsley
- Wash the drumsticks and remove their skin, it’s optional I do not prefer skin but you can leave the skin on. Make few slits on the drumsticks.
- In a large pot add buttermilk, turmeric, garlic, paprika, pepper, honey, salt and parsley. Whisk well and keep aside.
- Take a large zip lock bag, if not then you can just use a pot; add the chicken, potatoes and onion and over that pour the buttermilk mixture, mix well till everything is coated.
- Keep the marination refrigerator from 1 hour to 3 hours. Then put them on a baking tray, make sure not to overlap them.
- In a Preheat oven on 220° and cook for 40 – 45 minutes, turning the chicken over in between.
- Serve with rice, and yes don’t forget to squeeze lemon over your chicken.