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
Scale
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
