The Creamy Crispy Singapore Butter Chicken Recipe is an absolute showstopper if you crave that perfect harmony between crispy fried chicken and a luscious, velvety butter curry sauce. This dish is a vibrant celebration of flavors and textures, combining the warm, aromatic notes of curry leaves and garlic with the irresistible crunch of perfectly fried chicken thighs. Whether it’s a weeknight dinner or a special occasion, this recipe brings a little taste of Singapore’s rich culinary heritage right to your table, promising comfort and delight in every bite.
Ingredients You’ll Need
Gathering the right ingredients is key to nailing the Creamy Crispy Singapore Butter Chicken Recipe. Each component plays an essential role, from the tenderizing buttermilk marinade to the fragrant curry leaves that infuse the sauce with its signature aroma.
- Chicken thighs (1½ pounds): Boneless and skinless, cut into bite-sized pieces for even cooking and easy bites.
- Buttermilk (1 cup): Acts as a tenderizer and adds tangy depth to the chicken.
- Cornstarch (1 cup): Ensures an ultra-crispy coating for that delightful crunch.
- All-purpose flour (1 cup): Provides a sturdy base for the crispy coating.
- Salt (1 teaspoon): Enhances all the flavors without overpowering.
- White pepper (½ teaspoon + ¼ teaspoon): Adds subtle warmth and a mild kick.
- Garlic powder (1 teaspoon): Complements the fresh garlic in the sauce for double the flavor.
- Vegetable oil: For frying, choose a neutral oil with a high smoke point to get that perfect golden crisp.
- Unsalted butter (4 tablespoons): Forms the rich, creamy base of the sauce.
- Fresh garlic (4 cloves, minced): The aromatic star that elevates the curry notes.
- Curry leaves (10–12): Infuse the sauce with fragrant, citrusy flavors that are signature to this dish.
- Red chili (1, sliced, optional): Brings just the right amount of heat, adjustable to taste.
- Evaporated milk (1 cup): Adds creaminess and body without heaviness.
- Sweetened condensed milk (2 tablespoons): Balances the spice and acidity with gentle sweetness.
- Soy sauce (1 teaspoon): Conveys umami depth and a hint of saltiness.
How to Make Creamy Crispy Singapore Butter Chicken Recipe
Step 1: Marinate the Chicken
Start by submerging the chicken pieces in buttermilk for at least 30 minutes, or ideally overnight if you have the time. This step tenderizes the meat while imparting a subtle tang that contrasts beautifully with the fried coating and rich sauce later.
Step 2: Prepare the Coating
In a separate bowl, combine cornstarch, all-purpose flour, salt, white pepper, and garlic powder. This blend is your secret weapon for that unmistakable crispy texture. The cornstarch lightens the coating, while the garlic powder starts layering in flavor even before cooking.
Step 3: Fry the Chicken
Heat a generous amount of vegetable oil in a deep skillet or wok over medium-high heat. Remove the chicken from the buttermilk, letting the excess drip off, then dredge each piece thoroughly in the flour mixture. Fry the chicken in batches to avoid overcrowding, cooking for about 5–7 minutes until each piece turns a golden, crispy perfection. Place on paper towels to drain excess oil.
Step 4: Make the Sauce
In a large skillet, melt unsalted butter over medium heat. Add the minced garlic, fresh curry leaves, and red chili slices, sautéing until fragrant—this releases all those heady fragrances that make this dish unforgettable. Stir in evaporated milk, sweetened condensed milk, soy sauce, salt, and white pepper and let the sauce simmer gently for 3–5 minutes until it thickens slightly, forming a creamy, luscious coating.
Step 5: Combine and Toss
Finally, toss the perfectly crisp chicken pieces in the warm sauce until evenly coated. This step ensures every bite is the ideal balance of creamy sauce and crispy chicken, pronto for serving.
How to Serve Creamy Crispy Singapore Butter Chicken Recipe
Garnishes
To amplify the vibrant flavors and presentation, garnish your dish with fresh curry leaves or a sprinkle of finely sliced red chilies. A handful of chopped cilantro or spring onions can also add a fresh, herbal bite that contrasts wonderfully with the rich sauce.
Side Dishes
Steamed jasmine rice or fragrant coconut rice are the perfect companions, soaking up every last drop of the butter sauce. For a twist, try serving alongside simple stir-fried vegetables or lightly seasoned noodles for a complete and balanced meal.
Creative Ways to Present
For an elegant touch, serve your Creamy Crispy Singapore Butter Chicken Recipe in small individual bowls garnished with microgreens and a wedge of lime to add a touch of acidity. Alternatively, present it family-style in a large serving dish surrounded by colorful vegetable accompaniments to invite communal sharing.
Make Ahead and Storage
Storing Leftovers
Leftover chicken and sauce should be cooled completely, then stored in an airtight container in the refrigerator for up to 2 days. The sauce may thicken in the fridge, but it will loosen again when reheated.
Freezing
For longer storage, you can freeze the cooked chicken and sauce separately for up to 1 month. Make sure to thaw overnight in the refrigerator to preserve texture and flavor before reheating.
Reheating
Reheat gently on the stovetop over low heat to maintain the sauce’s creaminess. If the chicken loses some crispiness, a quick flash under the broiler or in a hot skillet will help restore that delightful crunch.
FAQs
Can I use chicken breast instead of thighs?
While chicken breast can work, thighs are preferred here for their juiciness and ability to stay tender during frying. Breasts can dry out more easily, so if you go that route, watch cooking times closely.
What can I substitute if I don’t have curry leaves?
If fresh curry leaves are unavailable, try using Thai basil or a small amount of bay leaf to mimic a different aromatic profile. Though it’s not exact, it still adds wonderful flavor depth.
Is it possible to make this dish spicier?
Absolutely! Adjust the heat by adding more red chilies or a sprinkle of chili flakes to the sauce. Customize it to your preferred spice level without losing the dish’s creamy balance.
Can I prepare the sauce in advance?
Yes, you can prepare the sauce ahead of time and gently reheat it before adding the crispy chicken. Just be mindful to combine them right before serving to maintain texture contrast.
What’s the best oil to use for frying?
Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil. This ensures the chicken fries evenly without imparting extra flavors or burning.
Final Thoughts
I truly hope you give this Creamy Crispy Singapore Butter Chicken Recipe a try because it’s one of those dishes that never fails to impress and comfort. The blend of crispy, tender chicken paired with rich and aromatic butter curry sauce is simply irresistible. Cooking it will fill your kitchen with amazing aromas and leave everyone asking for seconds. So don your apron and dive into this flavorful adventure—you won’t regret it!
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Creamy Crispy Singapore Butter Chicken Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Singaporean
- Diet: Halal
Description
Creamy Crispy Singapore Butter Chicken is a delightful fusion dish featuring tender chicken thighs marinated in buttermilk, coated with a flavorful spiced flour mix, and fried to golden perfection. The crispy chicken is then tossed in a rich, aromatic butter sauce infused with fragrant curry leaves, garlic, and a touch of sweetness from condensed milk. This Singaporean-inspired main course offers a perfect balance of creamy texture and crispy bites, ideal served over steamed rice or noodles for an authentic Southeast Asian meal experience.
Ingredients
Chicken and Coating
- 1½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup buttermilk
- 1 cup cornstarch
- 1 cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon white pepper
- 1 teaspoon garlic powder
- Vegetable oil for frying
Sauce
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 10–12 fresh curry leaves
- 1 red chili, sliced (optional)
- 1 cup evaporated milk
- 2 tablespoons sweetened condensed milk
- 1 teaspoon soy sauce
- ¼ teaspoon salt
- ¼ teaspoon white pepper
Instructions
- Marinate the Chicken: In a bowl, combine the bite-sized chicken thighs with buttermilk and let them marinate for at least 30 minutes, or ideally overnight in the refrigerator, to tenderize and infuse flavor.
- Prepare the Coating: In a separate bowl, mix together cornstarch, all-purpose flour, salt, white pepper, and garlic powder to create a seasoned dry coating for the chicken.
- Heat the Oil: In a deep skillet or wok, heat vegetable oil over medium-high heat until it reaches frying temperature, suitable for deep frying the chicken pieces.
- Coat and Fry the Chicken: Remove chicken pieces from the buttermilk, allowing excess to drip off. Dredge each piece thoroughly in the flour mixture until fully coated. Fry the chicken in batches for 5 to 7 minutes until golden brown and crispy, then drain on paper towels to remove excess oil.
- Make the Sauce: In a large skillet over medium heat, melt unsalted butter. Add minced garlic, fresh curry leaves, and sliced red chili, sautéing for 1 to 2 minutes until the mixture is aromatic.
- Simmer the Sauce: Stir in evaporated milk, sweetened condensed milk, soy sauce, salt, and white pepper. Allow to simmer gently for 3 to 5 minutes until the sauce thickens slightly and develops a creamy consistency.
- Toss Chicken in Sauce and Serve: Add the crispy fried chicken pieces to the sauce, tossing well to ensure even coating. Serve immediately over steamed rice or noodles to maintain the chicken’s crispiness and enjoy the full range of flavors.
Notes
- For a spicier flavor, increase the amount of red chili or add a pinch of chili flakes.
- If fresh curry leaves are unavailable, substitute with Thai basil for a different aromatic profile.
- This dish is best served immediately to preserve the crispiness of the fried chicken.
