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
Scale
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.
