If you have ever craved a dish that is both indulgently creamy and satisfyingly crispy, then this Creamy Crispy Singapore Butter Chicken Recipe is going to become your new obsession. Imagine tender chicken pieces with a golden, crunchy crust, bathed in a luscious, buttery sauce infused with fragrant garlic, fiery chili, and aromatic curry leaves. The contrast of textures and the balance of rich and spicy flavors mean every bite delivers something special and memorable. This is comfort food elevated with a vibrant kick that’s absolutely perfect for sharing with friends or treating yourself to a delicious feast at home.
Ingredients You’ll Need
Getting the ingredients right is the secret to nailing this Creamy Crispy Singapore Butter Chicken Recipe. Each item is straightforward but plays a crucial role in building the incredible texture and flavor — from the crispy coating that seals in juiciness, to the silky, spiced sauce that coats every morsel beautifully.
- 500g boneless chicken thighs or breast: Ideal for keeping the chicken tender and juicy inside the crunchy coating.
- 1/2 cup cornstarch: Creates the ultra-crispy exterior that stays delightful even after saucing.
- 1/4 cup all-purpose flour: Adds structure and helps the golden crust hold tight around the chicken.
- 1/2 tsp salt: Essential for seasoning the chicken and balancing the flavors.
- 1/4 tsp black pepper: Adds a gentle heat that complements the creamy sauce.
- Oil for deep frying: Choose a neutral oil with a high smoke point to get the perfect crispiness.
- 2 tbsp unsalted butter: The star of the sauce, giving that irresistible creamy richness.
- 3 cloves garlic, minced: Brings warmth and sharpness to the buttery sauce.
- 1 red chili, sliced: Provides a colorful, spicy kick – adjust quantity to your heat preference.
- 10-15 curry leaves: Infuse the dish with a unique, aromatic South Asian flavor that makes it stand out.
- 1/2 cup evaporated milk or heavy cream: The creamy base for the sauce that ties everything together.
- 1 tsp sugar: Balances the heat and richness with a touch of sweetness.
- 1/2 tsp chicken bouillon powder (optional): Boosts depth of flavor if you want an extra savory punch.
- Salt to taste: Adjust at the end to perfectly season the sauce.
How to Make Creamy Crispy Singapore Butter Chicken Recipe
Step 1: Coat the Chicken
Start by tossing the bite-sized chicken pieces with cornstarch, flour, salt, and black pepper. This coating mixture is what will create that coveted crispy shell once fried. Make sure each piece is fully covered for an even texture every time you bite in.
Step 2: Fry to Golden Perfection
Heat your oil over medium-high heat, and carefully fry the coated chicken pieces in batches to avoid overcrowding, which can cause sogginess. Fry them for about 4 to 5 minutes each batch until they turn a beautiful golden brown, crispy exterior. Use paper towels to drain excess oil – crispy but never greasy is the goal!
Step 3: Sauté the Aromatics
In a separate large skillet or wok, melt the unsalted butter over medium heat. Add the minced garlic, sliced chili, and aromatic curry leaves to the melted butter. Sauté until you can practically smell the fragrance filling your kitchen – about 1 to 2 minutes. This step enhances the complexity and infuses the sauce with spicy, garlicky, herbal notes.
Step 4: Prepare the Creamy Sauce
Pour in the evaporated milk or heavy cream to the butter and aromatics mixture. Stir in the sugar and chicken bouillon powder if you’re using it. Allow the sauce to simmer gently for 2 to 3 minutes until it thickens just slightly, signaling it’s ready to elevate your crispy chicken.
Step 5: Toss the Chicken in the Sauce
Now for the satisfying part: add your perfectly fried chicken pieces back into the skillet. Toss everything together lovingly so every crispy bite is evenly coated with the creamy sauce. Let it cook for another 1 to 2 minutes so the chicken soaks in those bold flavors without losing its crunch.
Step 6: Ready to Serve
Remove from heat and serve your incredible Creamy Crispy Singapore Butter Chicken hot. Whether piled atop fluffy steamed rice or twirled into noodles, it’s the kind of dish that comforts and excites all at once.
How to Serve Creamy Crispy Singapore Butter Chicken Recipe
Garnishes
The finishing touches really make this dish shine. Fresh curry leaves or extra sliced red chili on top add a pop of color and hint at the flavors within. For even more flair, a sprinkle of chopped green onions or crushed peanuts can introduce fresh, crunchy contrasts.
Side Dishes
Pair this butter chicken with light steamed jasmine rice or fragrant coconut rice to soak up that luscious sauce. If you want some greens, a crisp cucumber salad or sautéed bok choy balances richness beautifully. Noodles tossed lightly with garlic and scallions also work perfectly for a more substantial meal.
Creative Ways to Present
For a fun twist, serve your Creamy Crispy Singapore Butter Chicken in individual mini cast iron skillets or on banana leaves for a festive touch. You can also build it as a wrap filling with fresh lettuce and herbs for a handheld delight that captures all that creamy, crispy magic.
Make Ahead and Storage
Storing Leftovers
This dish is fantastic for leftovers. Store your butter chicken in an airtight container and refrigerate for up to 3 days. The chicken will remain tasty, though the crispy coating will soften in the sauce over time.
Freezing
If you want to keep it longer, freeze the cooked butter chicken in a suitable container for up to 2 months. Remember to thaw overnight in the fridge before reheating to maintain the best texture and flavor.
Reheating
To reheat, warm gently on the stove over low-medium heat, stirring occasionally. You can add a splash of milk or cream if the sauce has thickened too much. Alternatively, using the microwave on medium power in short bursts works well for convenience, but be mindful not to overcook and dry out the chicken.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Both chicken thighs and breasts work well. Thighs are juicier and a bit more forgiving during frying, while breasts will still be delicious but dry out faster if overcooked.
What can I substitute for curry leaves?
If you can’t find fresh curry leaves, try using bay leaves or a dash of dried fenugreek leaves as a substitute. While not exactly the same, they’ll add a similar herbaceous note.
Is there a non-dairy option for the creamy sauce?
You can replace evaporated milk or heavy cream with coconut milk for a dairy-free, slightly tropical twist that still gives lovely creaminess to the sauce.
How spicy is this recipe?
The heat level is adjustable because you control the amount of sliced red chili added. For milder palates, reduce or omit the chili, or remove seeds to mellow the spice.
Can I bake the chicken instead of frying?
Yes, baking is an option for a lighter version. Coat the chicken as instructed, then bake at 200°C (about 400°F) on a greased rack until golden and crispy, roughly 20–25 minutes. The sauce can be prepared the same way and mixed in when ready.
Final Thoughts
If you want a dish that delivers crispy, tender chicken with a rich, creamy, and aromatic sauce bursting with flavor, this Creamy Crispy Singapore Butter Chicken Recipe was made for you. It’s approachable enough for weeknights yet impressive enough for guests, offering a beautiful blend of textures and tastes that will have you coming back for more. Don’t wait to whip this up — your tastebuds will thank you!
Print
Creamy Crispy Singapore Butter Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Singaporean
Description
Creamy Crispy Singapore Butter Chicken is a delightful fusion dish combining crispy fried chicken pieces tossed in a rich, buttery, and mildly spiced creamy sauce made with garlic, chili, curry leaves, and evaporated milk. Perfectly suited for a comforting meal, this recipe delivers a harmonious balance of textures and flavors inspired by Southeast Asian cuisine.
Ingredients
For the Chicken
- 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
For the 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, combine the chicken pieces with cornstarch, all-purpose flour, salt, and black pepper. Mix thoroughly until each piece is evenly coated with the dry ingredients, ensuring a crispy texture once fried.
- Fry the Chicken: Heat oil in a deep pan over medium-high heat. Fry the coated chicken pieces in batches so as not to crowd the pan, cooking each batch for 4-5 minutes until the chicken turns golden brown and crispy. Remove and drain on paper towels to absorb excess oil.
- Prepare the Sauce Base: In a large skillet or wok, melt the unsalted butter over medium heat. Add the minced garlic, sliced red chili, and curry leaves. Sauté for about 1-2 minutes or until fragrant, allowing the aromatics to infuse the butter and oil.
- Add Cream and Seasonings: Pour in the evaporated milk or heavy cream, stirring gently. Add sugar and optionally the chicken bouillon powder for added umami. Let the mixture simmer for 2-3 minutes, stirring occasionally, until the sauce slightly thickens.
- Toss Chicken in Sauce: Add the crispy fried chicken pieces to the creamy sauce, tossing well to coat them evenly. Continue to cook for another 1-2 minutes so the chicken absorbs the flavors and warmth of the sauce.
- Serve: Plate the creamy crispy butter chicken and serve hot over steamed rice or noodles. Garnish with extra curry leaves or chili slices for added flavor and presentation if desired.
Notes
- For extra crispiness, double fry the chicken pieces by frying them a second time for 1-2 minutes after resting.
- Adjust the amount of red chili based on your preferred spice tolerance.
- Chicken bouillon powder is optional but enhances depth; substitute with chicken stock if preferred.
- Evaporated milk provides a lighter creaminess compared to heavy cream; choose based on dietary preferences.
- This dish pairs excellently with steamed jasmine rice or egg noodles for an authentic Singaporean-style meal.
