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
Scale
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.
