The Creamy Crispy Singapore Butter Chicken Recipe is an absolute game changer when it comes to quick and flavorful meals. This dish masterfully combines the irresistible crunch of deep-fried chicken with a luxuriously creamy, buttery sauce infused with aromatic garlic, chili, and fragrant curry leaves. Every bite delivers a delightful contrast of textures and a harmonious fusion of rich, spicy, and savory notes that will have you coming back for more. Whether you’re cooking for family, friends, or just treating yourself, this recipe hits all the right marks for a satisfying and impressive meal.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the first step toward creating a truly sensational dish. Each one plays a vital role: the chicken for tender, juicy bites, the coating for that unbeatable crisp, and the creamy butter sauce to bring everything together with depth and richness.
- 500g boneless chicken thighs or breast: Choose thighs for juicier results or breast for leaner protein; cut into bite-size pieces for perfect frying.
- 1/2 cup cornstarch: Provides a light, crispy coating that seals in moisture.
- 1/4 cup all-purpose flour: Adds structure and crunch to the chicken crust.
- 1/2 tsp salt: Essential for seasoning the chicken evenly.
- 1/4 tsp black pepper: Adds a subtle kick and balances the flavors.
- Oil for deep frying: Use neutral oil with a high smoke point, like vegetable or canola, for perfectly crisp fry-ups.
- 2 tbsp unsalted butter: The heart of the sauce, delivering richness without overpowering.
- 3 cloves garlic, minced: Infuses the butter with its fragrant, savory aroma.
- 1 red chili, sliced: Adds a touch of heat and vibrant color—adjust to your taste.
- 10-15 curry leaves: A signature Singaporean ingredient; their unique flavor brightens the dish beautifully.
- 1/2 cup evaporated milk or heavy cream: Creates the luscious, silky sauce that complements the crispy chicken.
- 1 tsp sugar: Balances the savory and spicy elements with a hint of sweetness.
- 1/2 tsp chicken bouillon powder (optional): Boosts the umami depth of the sauce for richer flavor.
- Salt to taste: To finish and enhance all the flavors once combined.
How to Make Creamy Crispy Singapore Butter Chicken Recipe
Step 1: Coat the Chicken
Start by tossing your chicken pieces in a mixture of cornstarch, flour, salt, and black pepper until every piece is evenly coated. This combination is key to achieving a crackling crust that stays crisp under the rich sauce. Take your time here to ensure nothing is left bare or unevenly seasoned.
Step 2: Fry to Golden Perfection
Heat enough oil in a deep pan to submerge the chicken, aiming for a medium-high temperature. Fry in batches so you don’t overcrowd the pan; this keeps the oil temperature stable and the chicken crisply fried. In about 4 to 5 minutes, you’ll see that irresistible golden-brown crust form. Drain the pieces on paper towels to remove excess oil and maintain crispness before moving to the next step.
Step 3: Prepare the Flavorful Butter Sauce
In a large skillet or wok, gently melt the butter over medium heat. Add minced garlic, sliced red chili, and fresh curry leaves, sautéing just until fragrant, about 1 to 2 minutes—this quick step releases the bold aromas that define the dish’s character and complexity.
Step 4: Simmer the Creamy Base
Pour evaporated milk or heavy cream into the skillet, followed by sugar and optional chicken bouillon powder. Let the sauce gently simmer for 2 to 3 minutes, stirring occasionally until it thickens just enough to coat the back of a spoon. The sweet-spicy, creamy sauce sets the stage for the crispy chicken to shine.
Step 5: Combine and Coat
Return the crispy chicken pieces to the skillet and toss them lovingly in the buttery sauce. Let everything cook together for another 1 to 2 minutes so the chicken soaks up those incredible flavors without losing its crisp texture. This final step turns a simple fry into a decadent feast.
Step 6: Serve It Up
Serve immediately while hot, preferably over steamed jasmine rice or your favorite noodles. The creamy sauce is perfect for soaking up, making every forkful a burst of flavor and comfort.
How to Serve Creamy Crispy Singapore Butter Chicken Recipe
Garnishes
A few fresh curry leaves or a sprinkle of sliced red chili strips work wonders for garnishing this dish. Not only do they add an extra pop of vibrant color, but they also reinforce the aromatic flavors integral to the Singaporean profile of this recipe.
Side Dishes
This butter chicken pairs beautifully with fluffy steamed rice, which balances the richness and soaks up every bit of the creamy sauce. For a slightly different twist, serve alongside lightly stir-fried vegetables or egg noodles to introduce some varied textures and freshness.
Creative Ways to Present
For a fun dinner party twist, arrange the chicken on a platter surrounded by colorful veggies and herbs, inviting everyone to dig in family-style. Alternatively, stuff the crispy butter chicken into warm flatbreads or wraps with some crunchy cucumber slices and a drizzle of extra sauce for an irresistible handheld treat.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Crispy Singapore Butter Chicken Recipe can be stored in an airtight container in the refrigerator for up to 2 days. The chicken will remain tasty, though the crispiness might soften slightly after sitting in the sauce.
Freezing
While freezing is possible, for best texture, it’s recommended to freeze the fried chicken pieces and the sauce separately. Freeze each in sealed containers for up to 1 month. Thaw overnight in the fridge before reheating, ideally crisping the chicken again in a hot oven or skillet.
Reheating
To reheat, warm the sauced chicken gently over low heat, stirring occasionally to prevent scorching. If you want to restore some crispness, briefly pan-fry or bake the chicken pieces separately before combining them back with the sauce.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast is leaner and will still work well in this recipe. Just be careful not to overcook it during frying to keep it tender and juicy.
What can I substitute for curry leaves if unavailable?
If you don’t have access to fresh curry leaves, you can try bay leaves or kaffir lime leaves, though the flavor won’t be quite as authentic. Otherwise, omit them and focus on the garlic and chili to carry the aromatic profile.
Is there a vegetarian version of this recipe?
For a vegetarian twist, try using firm tofu or cauliflower florets instead of chicken. Coat and fry them just like the chicken, then toss in the butter sauce for a delightful meat-free alternative.
Can I make this recipe less spicy?
Definitely! Simply reduce the amount of red chili or remove the seeds before slicing to tame the heat while keeping the flavor. The dish is quite adaptable to personal spice preferences.
What type of oil is best for frying?
Use oils with high smoke points such as vegetable, canola, or peanut oil. These oils ensure the chicken fries evenly and crisply without imparting extra flavors or burning.
Final Thoughts
If you’re craving a dish that’s bursting with bold flavors and a perfect balance of creamy and crispy textures, the Creamy Crispy Singapore Butter Chicken Recipe is your new go-to. It’s simple enough for a weeknight meal but special enough to impress company. I can’t wait for you to try this recipe and discover how easy it is to create a restaurant-worthy classic right in your own kitchen.
Print
Creamy Crispy Singapore Butter Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Singaporean
Description
This Creamy Crispy Singapore Butter Chicken combines tender, deep-fried chicken pieces coated in a lightly spiced, creamy butter sauce infused with garlic, chili, and aromatic curry leaves. Perfectly crispy yet rich, it’s a comforting dish that showcases a fusion of Singaporean flavors in a quick 35-minute meal ideal for family dinners.
Ingredients
Chicken Coating
- 500g boneless chicken thighs or breast, cut into bite-size pieces
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- Oil for deep frying
Butter Sauce
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 red chili, sliced (adjust to taste)
- 10–15 curry leaves
- 1/2 cup evaporated milk or heavy cream
- 1 tsp sugar
- 1/2 tsp chicken bouillon powder (optional)
- Salt to taste
Instructions
- Prepare the Chicken Coat: In a bowl, combine the chicken pieces with cornstarch, all-purpose flour, salt, and black pepper. Mix thoroughly until each piece is evenly coated with the dry mixture, ensuring crispiness after frying.
- Deep Fry the Chicken: Heat oil in a deep pan over medium-high heat. Once hot, carefully add the coated chicken pieces in batches. Fry each batch for 4-5 minutes until golden brown and crispy on the outside. Remove and drain on paper towels to remove excess oil.
- Make the Butter Sauce: In a large skillet or wok, melt the unsalted butter over medium heat. Add minced garlic, sliced red chili, and curry leaves to the melted butter. Sauté the mixture for 1-2 minutes until fragrant, releasing the flavors of the aromatics.
- Add Cream and Seasonings: Pour the evaporated milk or heavy cream into the skillet. Stir in sugar and chicken bouillon powder if using. Allow the sauce to simmer gently for 2-3 minutes until it thickens slightly, stirring occasionally to blend all flavors.
- Toss Chicken in Sauce: Add the crispy fried chicken pieces into the skillet and toss them thoroughly in the butter sauce. Cook together for an additional 1-2 minutes to let the chicken absorb the creamy flavors.
- Serve: Serve the creamy crispy Singapore butter chicken hot, ideally accompanied by steamed rice or noodles. Garnish with extra curry leaves or chili slices if desired to enhance presentation and flavor.
Notes
- For extra crispiness, ensure the oil is hot enough before frying (around 350°F/175°C).
- Adjust the amount of chili according to your heat preference; removing seeds reduces spiciness.
- If you prefer a lighter sauce, use evaporated milk instead of heavy cream.
- Chicken bouillon powder is optional but adds depth of flavor; omit for a less salty dish.
- Leftover sauce can be refrigerated for up to 2 days and reheated gently.
- Serve with steamed jasmine rice or egg noodles to complement the creamy sauce.
