Creamy Crispy Singapore Butter Chicken

There’s something irresistible about a dish that’s both rich and comforting, with just the right amount of indulgence. Creamy Crispy Singapore Butter Chicken is one of those treasures, combining golden-crisp chicken with a luscious buttery sauce kissed with curry leaves, garlic, and a touch of spice. The aroma alone will have your kitchen buzzing with excitement, and the taste? Trust me, it’s worth every bite.

Behind the Recipe

This recipe carries with it the heart of Singaporean dining—where flavors are bold, textures matter, and every plate tells a story. Butter Chicken in the Singaporean style is not the Indian classic you might be thinking of, but rather a hawker-style delight made famous in zi char stalls. Crispy fried chicken pieces are cloaked in a rich, savory butter sauce that’s silky smooth yet wonderfully aromatic.

Recipe Origin or Trivia

Singapore Butter Chicken has its roots in local zi char culture, which is all about communal dining with big flavors. Unlike its Indian namesake that’s tomato-based, the Singapore version takes cues from the popular Butter Prawns dish. The magic lies in the use of curry leaves, chili, evaporated milk, and butter, creating a creamy, fragrant sauce that’s unlike anything else. It’s a dish born from fusion, a little Malaysian, a little Chinese, and completely Singaporean.

Why You’ll Love Creamy Crispy Singapore Butter Chicken

There are plenty of reasons why this dish is unforgettable, but here are the highlights:

Versatile: Perfect for a weeknight dinner, a weekend feast, or even a potluck centerpiece.
Budget-Friendly: Uses everyday pantry ingredients and affordable chicken.
Quick and Easy: Crispy chicken and creamy sauce come together in under an hour.
Customizable: Adjust the spice level or swap proteins to suit your mood.
Crowd-Pleasing: It’s rich, savory, and guaranteed to wow everyone at the table.
Make-Ahead Friendly: Fry the chicken earlier and reheat in sauce before serving.
Great for Leftovers: The sauce tastes even better the next day, soaking into rice or noodles.

Chef’s Pro Tips for Perfect Results

To make this dish truly shine, keep these insider tips in mind:

  1. Always fry the chicken until golden and crisp before adding sauce—it keeps the crunch.
  2. Use fresh curry leaves if possible, they release the most fragrant aroma.
  3. Don’t rush the sauce, let it simmer gently to thicken into velvety perfection.
  4. A touch of sugar balances the creaminess beautifully.
  5. Serve immediately for the best crispy-creamy contrast.

Kitchen Tools You’ll Need

Before you dive in, gather a few essentials:

Wok or Deep Pan: Perfect for frying and tossing the sauce.
Slotted Spoon: Helps lift fried chicken out cleanly.
Mixing Bowls: For marinating and coating the chicken.
Whisk: To ensure the sauce blends smoothly.
Sharp Knife: For cutting the chicken into bite-sized pieces.

Ingredients in Creamy Crispy Singapore Butter Chicken

This recipe thrives on a harmony of crispy texture and silky sauce. Here’s everything you need:

  1. Chicken Thighs: 500 g, boneless and skinless, cut into chunks, the star protein for tender yet crispy bites.
  2. Cornstarch: 3 tbsp, for coating the chicken and achieving that golden crunch.
  3. Egg: 1 large, helps the coating stick.
  4. Salt: 1 tsp, to season the chicken.
  5. Black Pepper: ½ tsp, for a hint of spice.
  6. Butter: 4 tbsp, unsalted, the creamy backbone of the sauce.
  7. Garlic: 4 cloves, minced, brings out that signature aroma.
  8. Curry Leaves: 10–12 fresh, infuse the sauce with fragrance.
  9. Red Chilies: 2, sliced, for gentle heat and color.
  10. Evaporated Milk: 200 ml, gives the sauce a rich, velvety body.
  11. Sugar: 1 tsp, balances the savory flavors.
  12. Vegetable Oil: Enough for deep-frying, ensures a crisp chicken finish.

Ingredient Substitutions

Cooking is always flexible, so here are some swaps you can try:

Chicken Thighs: Use chicken breast for a leaner option.
Cornstarch: Potato starch or rice flour for a similar crunch.
Evaporated Milk: Full-cream milk or light cream if preferred.
Red Chilies: Bird’s eye chilies for more heat, or omit for a milder version.

Ingredient Spotlight

Curry Leaves: These glossy green leaves are the secret hero of the dish, releasing an earthy, citrusy aroma that transforms the sauce into something magical.

Evaporated Milk: Unlike regular milk, it lends creaminess without being heavy, allowing the butter and spices to shine.

Instructions for Making Creamy Crispy Singapore Butter Chicken

Cooking this dish is as fun as it is delicious. Here’s how to bring it all together:

  1. Preheat Your Equipment: Heat a wok or deep pan with enough vegetable oil for frying.
  2. Combine Ingredients: In a mixing bowl, coat chicken with cornstarch, egg, salt, and black pepper.
  3. Prepare Your Cooking Vessel: Once the oil is hot, fry the chicken in batches until golden brown and crispy. Drain on paper towels.
  4. Assemble the Dish: In a clean wok, melt butter and sauté garlic, curry leaves, and chilies until fragrant.
  5. Cook to Perfection: Pour in evaporated milk and sugar, simmer gently until the sauce thickens slightly.
  6. Finishing Touches: Toss the fried chicken into the sauce, coating evenly while keeping some crispness intact.
  7. Serve and Enjoy: Plate immediately with steamed rice or noodles, and savor the creamy-crispy magic.

Texture & Flavor Secrets

What makes this dish addictive is the dance between textures—the shattering crunch of golden chicken meets the silky creaminess of the buttery sauce. The garlic and curry leaves add depth, while the chilies brighten the flavor with a subtle kick. It’s a symphony of rich, savory, and aromatic layers.

Cooking Tips & Tricks

Here are some extra tips to make your dish shine:

  • Fry chicken in small batches to keep it crispy.
  • Keep the sauce at a gentle simmer, not a boil, to prevent curdling.
  • Add extra curry leaves for stronger aroma.

What to Avoid

A few common pitfalls to watch out for:

  • Overcrowding the pan while frying, which leads to soggy chicken.
  • Adding chicken too early into the sauce, it may lose its crispness.
  • Using salted butter, it can overpower the balance of flavors.

Nutrition Facts

Servings: 4
Calories per serving: ~420

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Make-Ahead and Storage Tips

If you want to get ahead, fry the chicken earlier and store it in the fridge. The sauce can also be prepared in advance and reheated. Store leftovers in an airtight container for up to 3 days. For freezing, keep the chicken and sauce separate to maintain crispness. Reheat gently in a pan to restore texture.

How to Serve Creamy Crispy Singapore Butter Chicken

This dish shines when served with steamed jasmine rice, garlic fried rice, or even plain noodles that soak up the sauce. For a balanced meal, pair it with a crisp cucumber salad or lightly stir-fried greens.

Creative Leftover Transformations

Leftovers can easily turn into new favorites:

  • Shred the chicken and toss into fried rice.
  • Use it as a creamy filling in wraps or sandwiches.
  • Stir into pasta for a Singapore-inspired creamy pasta dish.

Additional Tips

For extra flavor, sprinkle crispy fried curry leaves over the top. A squeeze of lime before serving also adds brightness to cut through the richness.

Make It a Showstopper

Serve in a deep bowl with the sauce pooling around the crispy chicken, then garnish with whole curry leaves and thin chili slices. A sprinkle of golden fried garlic on top makes it restaurant-worthy.

Variations to Try

  • Butter Prawn Style: Swap chicken for prawns and follow the same steps.
  • Spicy Kick: Add chili padi or sambal to heat things up.
  • Cheesy Fusion: Melt grated cheese into the sauce for a decadent twist.
  • Vegetarian Version: Replace chicken with crispy tofu or cauliflower.

FAQ’s

1. Can I use chicken breast instead of thighs?

Yes, though thighs stay juicier after frying.

2. Can I make this dish less spicy?

Absolutely, just skip the chilies and rely on curry leaves for aroma.

3. What’s the best oil for frying?

Neutral oils like vegetable or canola work best.

4. Can I use cream instead of evaporated milk?

Yes, but cream will make the sauce heavier.

5. How do I keep the chicken crispy?

Only toss with sauce right before serving.

6. Can I make this dish dairy-free?

Yes, use margarine and coconut milk as alternatives.

7. Do I need fresh curry leaves?

Fresh gives the best aroma, but frozen works in a pinch.

8. How spicy is this dish?

It’s mild to medium, but easily adjustable to taste.

9. What side dishes pair well?

Rice, noodles, or stir-fried vegetables are perfect companions.

10. Can I double the recipe for a crowd?

Yes, just fry in batches to keep chicken crispy.

Conclusion

Creamy Crispy Singapore Butter Chicken is a dish that combines the joy of crunch with the indulgence of a buttery, aromatic sauce. It’s playful, comforting, and made to be shared. So gather your ingredients, let your kitchen fill with the fragrance of garlic and curry leaves, and dive into a dish that’s as unforgettable as it is delicious. Trust me, this one’s a total game-changer

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Creamy Crispy Singapore Butter Chicken


  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Halal

Description

A flavorful Singaporean-style butter chicken that combines crispy fried chicken pieces with a rich, velvety butter and evaporated milk sauce infused with garlic, chilies, and curry leaves.


Ingredients

Scale
  • 500 g chicken thighs, boneless and skinless, cut into chunks
  • 3 tbsp cornstarch
  • 1 large egg
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1012 fresh curry leaves
  • 2 red chilies, sliced
  • 200 ml evaporated milk
  • 1 tsp sugar
  • Vegetable oil, enough for deep-frying

Instructions

  1. Preheat Your Equipment: Heat a wok or deep pan with enough vegetable oil for frying.
  2. Combine Ingredients: In a mixing bowl, coat chicken with cornstarch, egg, salt, and black pepper.
  3. Prepare Your Cooking Vessel: Once the oil is hot, fry the chicken in batches until golden brown and crispy. Drain on paper towels.
  4. Assemble the Dish: In a clean wok, melt butter and sauté garlic, curry leaves, and chilies until fragrant.
  5. Cook to Perfection: Pour in evaporated milk and sugar, simmer gently until the sauce thickens slightly.
  6. Finishing Touches: Toss the fried chicken into the sauce, coating evenly while keeping some crispness intact.
  7. Serve and Enjoy: Plate immediately with steamed rice or noodles.

Notes

  • Use chicken thighs for juicier bites, but chicken breast can be substituted.
  • Fry chicken in small batches to keep it crispy.
  • Fresh curry leaves add the best aroma, but frozen can be used too.
  • Adjust spice levels by adding or reducing chilies.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stir-Fry
  • Cuisine: Singaporean

Nutrition

  • Serving Size: 1 plate
  • Calories: 420
  • Sugar: 4g
  • Sodium: 550mg
  • Fat: 24g
  • Saturated Fat: 10g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 1g
  • Protein: 30g
  • Cholesterol: 115mg

Keywords: Singapore butter chicken, crispy butter chicken, curry leaf chicken, Singaporean chicken recipe

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