Description
Creamy Crispy Singapore Butter Chicken is an irresistible fusion dish featuring crunchy, golden-fried chicken tossed in a rich, creamy butter sauce spiced with curry leaves, chili, and garlic. This dish combines the indulgent crisp of fried chicken with the bold, buttery flavors found in Singaporean hawker stalls. Perfect with rice or noodles for a mouthwatering meal. #ButterChicken #SingaporeStyle #CreamyChicken #CrispyChickenRecipe #AsianFusion #ComfortFood #HawkerStyle
Ingredients
Scale
- 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
- 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
- In a bowl, mix the chicken pieces with cornstarch, flour, salt, and pepper until well coated.
- Heat oil in a deep pan over medium-high heat. Fry the chicken pieces in batches for 4-5 minutes or until golden brown and crispy. Drain on paper towels.
- In a large skillet or wok, melt the butter over medium heat. Add garlic, sliced chili, and curry leaves. Sauté until fragrant, about 1-2 minutes.
- Pour in the evaporated milk or cream, then add sugar and chicken bouillon powder if using. Simmer for 2-3 minutes until slightly thickened.
- Add the crispy chicken to the sauce and toss to coat evenly. Cook for another 1-2 minutes to ensure the chicken absorbs the sauce.
- Serve hot over steamed rice or noodles, garnished with more curry leaves or chili slices if desired.
Notes
- For extra crunch, double-fry the chicken pieces.
- You can substitute evaporated milk with coconut cream for a slightly sweeter, richer flavor.
- This dish is best served immediately for optimal crispiness.
- If you can’t find curry leaves, you can omit them, but they add an authentic aromatic flavor that’s hard to replace.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying, Sautéing
- Cuisine: Singaporean
Nutrition
- Serving Size: 1 portion
- Calories: 450
- Sugar: 4g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 110mg