Summary

Ingredients

• 500 g chicken breast fillet (s) or turkey breast
• 250 ml buttermilk
• 0.5 ½ small onion (s), chopped
• 2 cloves garlic, pressed through
• 1 teaspoon, heaped salt
• 1 teaspoon, heaped sugar
• 0.25 teaspoon ¼ cumin, to taste up to 1
• 0.5 teaspoon ½ black pepper

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Instructions

1. In a large bowl, mix buttermilk, chopped onion, pressed garlic, salt, sugar, cumin, and black pepper. Stir until the salt and sugar have completely dissolved.
2. Cut the chicken into bite-sized pieces. Add to the marinade bowl and mix thoroughly with clean hands or a spoon until all pieces are well coated.
3. Cover the bowl with plastic wrap or a lid. Refrigerate for 8 to 24 hours.
4. Drain the marinated chicken through a sieve to remove excess buttermilk. Optionally retain the onion and garlic pieces to cook alongside the chicken.
5. Heat a non-stick pan over medium-high heat (add a small amount of oil if using a regular pan). Fry the drained chicken for about 5 minutes, stirring occasionally, until the internal temperature reaches 74°C (165°F).