If you are craving a dish that perfectly balances richness and crunch, then this Creamy Crispy Singapore Butter Chicken Recipe will quickly become a beloved staple in your kitchen. Imagine tender chicken pieces, coated in a golden, crispy crust and coated in a silky, buttery sauce infused with the warmth of curry leaves and the slight heat of fresh chili. This dish is an absolute celebration of texture and flavor that’s simple enough to whip up on a weeknight yet impressive enough to share with friends and family. Every bite gives you a comforting creaminess combined with a delightful crisp that feels truly special and deeply satisfying.
Ingredients You’ll Need
Gathering the right ingredients is the first step to achieving that perfect balance of creamy and crispy in this dish. Each item plays a crucial role to ensure the texture is spot on and the flavors pop just right.
- 500g boneless chicken thighs or breast: Choose thighs for juiciness or breast for leaner meat, cut into bite-size pieces to maximize crispiness.
- 1/2 cup cornstarch: The secret to achieving that light and ultra-crispy coating on your chicken.
- 1/4 cup all-purpose flour: Adds body to the outer layer, helping the crust hold onto the chicken perfectly when fried.
- 1/2 tsp salt: Enhances the natural flavors of the chicken and seasoning in the coating.
- 1/4 tsp black pepper: Adds just a touch of heat and depth to the coating mix.
- Oil for deep frying: Use a neutral oil like vegetable or canola for crispier results.
- 2 tbsp unsalted butter: The heart of the sauce, providing that rich, creamy mouthfeel and buttery aroma.
- 3 cloves garlic, minced: Contributes fragrance and savory notes that lift the entire dish.
- 1 red chili, sliced (adjust to taste): Brings a lively, warm heat that can be customized based on your spice preference.
- 10-15 curry leaves: These leaves add a distinct, fragrant flavor typical of Singaporean cooking, making this recipe authentic in taste.
- 1/2 cup evaporated milk or heavy cream: Provides the luscious creamy base for the buttery sauce.
- 1 tsp sugar: Balances the flavors with a hint of sweetness.
- 1/2 tsp chicken bouillon powder (optional): Adds an umami boost to deepen the sauce’s taste.
- Salt to taste: To finalize the seasoning and bring everything together perfectly.
How to Make Creamy Crispy Singapore Butter Chicken Recipe
Step 1: Prepare the Chicken Coating
Start by tossing your chicken pieces in a simple yet effective mix of cornstarch, all-purpose flour, salt, and black pepper. This coating is what will give your chicken that fantastic crispy exterior. Make sure each piece is fully coated — this ensures even frying and that irresistible crunch.
Step 2: Fry the Chicken Until Golden and Crispy
Heat a generous amount of oil in a deep pan over medium-high heat and fry the chicken in batches. This batch frying prevents overcrowding and helps maintain the oil temperature, resulting in perfectly crispy pieces without soggy spots. Fry until a deep golden color appears and the chicken feels delightfully crunchy.
Step 3: Sauté Aromatics in Butter
In a large skillet or wok, gently melt the unsalted butter and infuse it with minced garlic, sliced red chili, and fresh curry leaves. This step releases an intoxicating fragrance that sets the flavor foundation for the sauce and will make your kitchen smell amazing.
Step 4: Create the Creamy Sauce
Pour in evaporated milk or heavy cream, bring it all together with a touch of sugar and optional chicken bouillon powder, and let the sauce simmer. This creates a silky, slightly thickened sauce that hugs the crispy chicken pieces beautifully and balances the spices.
Step 5: Combine Chicken and Sauce
Finally, add the crispy chicken straight into the sauce, tossing to ensure every piece is coated in the luscious, buttery mixture. Let it cook together briefly so the chicken absorbs the rich flavors and remains crispy while becoming delectably creamy.
Step 6: Serve Hot and Enjoy
The last step is to plate up this glorious dish hot, ideally over a bed of steamed rice or your favorite noodles, and be ready for a mouthwatering experience that’s creamy, crispy, and bursting with flavor.
How to Serve Creamy Crispy Singapore Butter Chicken Recipe
Garnishes
To add a fresh, vibrant touch, garnish with extra curry leaves or thin slices of red chili for a pop of color and an extra hint of aroma and heat. These small touches make the dish look inviting and enhance the overall flavor profile.
Side Dishes
This dish pairs wonderfully with simple steamed jasmine rice or fluffy coconut rice to soak up the creamy sauce. Alternatively, toss it with some stir-fried noodles or steamed vegetables for a wholesome meal that balances richness with freshness.
Creative Ways to Present
For a modern twist, serve the chicken over cauliflower rice or as a filling for lettuce wraps to add some crunch and lighten up the dish. You can also plate it on a large communal platter with colorful garnishes and let guests dig in family-style for a festive vibe.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which might be rare!), let the chicken cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to three days, making weeknight lunches just as delicious as dinner.
Freezing
This Creamy Crispy Singapore Butter Chicken Recipe freezes well if you want to prepare in advance. Freeze the cooked chicken and sauce separately in freezer-safe containers for up to two months. This prevents sogginess and keeps the textures intact.
Reheating
When reheating, gently warm the chicken and sauce in a skillet over low to medium heat to restore some crispiness while keeping the sauce creamy. Avoid microwaving as it may make the coating soggy.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works well, especially if you prefer lean meat. Just be careful not to overcook, as breast meat can dry out faster than thighs.
What if I don’t have curry leaves?
Curry leaves give this dish its authentic aroma and flavor, but if you can’t find them, you can substitute with a small amount of lime zest or bay leaves to add a citrusy or herbal note, though the flavor won’t be exactly the same.
Is there a way to make this dish less spicy?
Definitely. Simply reduce or omit the red chili slices. The curry leaves and garlic still provide excellent flavor without strong heat.
Can I bake the chicken instead of frying?
For a healthier option, you can bake the coated chicken pieces at a high temperature until crispy. However, the texture won’t be quite as crunchy as deep-fried.
What can I use instead of evaporated milk or cream?
You can substitute coconut milk for a slightly different but equally rich and creamy twist that adds a subtle tropical flavor to the dish.
Final Thoughts
This Creamy Crispy Singapore Butter Chicken Recipe is one of those dishes that feels like a warm hug for your taste buds. With its perfectly crunchy exterior and luscious buttery sauce, it’s easy to see why this recipe would quickly become a favorite for family meals or when you want to impress without the fuss. Give it a try and watch it become one of your go-to comfort foods that brings smiles to the table every time.
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Creamy Crispy Singapore Butter Chicken Recipe
- Total Time: 35 minutes
- Yield: 4 to 4.5 servings 1x
Description
Creamy Crispy Singapore Butter Chicken is a delightful fusion dish featuring tender chicken pieces deep-fried to a golden crisp and tossed in a rich, buttery sauce infused with garlic, chili, and curry leaves. This recipe balances vibrant flavors and textures, delivering a satisfying meal perfect for serving over steamed rice or noodles.
Ingredients
Chicken and 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 (about 2 cups or as needed)
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
- Coat the Chicken: In a bowl, mix the chicken pieces with cornstarch, all-purpose flour, salt, and black pepper until each piece is well coated. This dry coating will help achieve a crispy texture after frying.
- Deep Fry the Chicken: Heat oil in a deep pan over medium-high heat. Once hot, carefully fry the chicken pieces in batches for 4-5 minutes or until they turn golden brown and crispy. Remove the fried chicken with a slotted spoon and drain on paper towels to remove excess oil.
- Prepare the Butter Sauce: In a large skillet or wok, melt unsalted butter over medium heat. Add minced garlic, sliced red chili, and curry leaves. Sauté for 1-2 minutes until the mixture is fragrant, infusing the butter with bold flavors.
- Add Cream and Seasonings: Pour in the evaporated milk or heavy cream, followed by sugar and optional chicken bouillon powder. Stir to combine and simmer gently for 2-3 minutes until the sauce slightly thickens.
- Toss the Chicken in Sauce: Add the crispy fried chicken pieces into the sauce, tossing to coat evenly. Continue cooking for another 1-2 minutes to let the chicken absorb the buttery, creamy flavors.
- Serve: Serve the creamy crispy Singapore butter chicken hot, ideally over steamed rice or noodles. Garnish with additional curry leaves or chili slices for extra aroma and heat if desired.
Notes
- For a spicier version, increase the amount of red chili or add a pinch of chili powder to the sauce.
- Use chicken thighs for juicier results or chicken breasts for a leaner option.
- Ensure the oil is hot enough before frying to prevent the chicken from absorbing too much oil and becoming greasy.
- Evaporated milk provides a slightly lighter sauce compared to heavy cream, use according to preference.
- Chicken bouillon powder is optional but adds an extra depth of umami to the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Singaporean
