If you’ve been dreaming of a dish that combines the crunch of crispy chicken with a rich, creamy sauce and the bold flavors of Singaporean cuisine, then get ready—this Creamy Crispy Singapore Butter Chicken is the one! Imagine biting into a perfectly crispy piece of chicken, only to have the creamy, buttery sauce melt in your mouth and leave you craving more. It’s indulgent, comforting, and absolutely irresistible.
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I promise you, this dish is going to knock your socks off. The crunch of the chicken combined with the luscious sauce is a texture lover’s dream, while the flavors are bold but balanced. This isn’t your average butter chicken—it’s a flavor-packed upgrade that will make you look like a culinary genius in no time.
Why You’ll Love Creamy Crispy Singapore Butter Chicken
Bold Flavors
This isn’t just any chicken dish. The buttery sauce has a punch of spice, a touch of sweetness, and that irresistible umami that makes you go, “I need more of that in my life.”
Crunchy and Creamy Combo
Let’s talk about texture for a second. The chicken is crispy on the outside, tender on the inside, and covered in a rich, creamy sauce that’s to die for. It’s the perfect balance of crispy and creamy—trust me, you won’t want to stop eating.
Easy to Make
Don’t let the flavor profile fool you—this dish is surprisingly easy to make. With just a few key ingredients and a little time, you’ll have a meal that looks and tastes like it came from a fancy restaurant.
Customizable
You can easily adjust the heat level by adding more or less chili, and you can even tweak the sauce to your liking. Want it extra creamy? Add a little more butter or cream. You’re the chef here.
Crowd-Pleasing
Whether it’s for a family dinner, a special occasion, or just a casual night in, this dish will impress everyone. It’s the kind of recipe that gets people talking—and asking for seconds.
Ingredients in Creamy Crispy Singapore Butter Chicken
Here’s what you’ll need for this flavor-packed dish. Don’t worry, it’s nothing too complicated—just a few key ingredients to make the magic happen:
Chicken Breast or Thighs: The chicken is the star here, and you’ll want to use boneless, skinless chicken for that perfect crisp.
Cornstarch: Helps give the chicken that beautiful crispy coating.
All-Purpose Flour: A bit of flour for that extra crispiness.
Egg: For binding the flour and cornstarch to the chicken.
Butter: It’s butter chicken, after all. This gives the sauce its rich, creamy texture.
Heavy Cream: For that ultra-creamy, dreamy sauce.
Garlic: You can’t go wrong with garlic—it adds so much flavor to the sauce.
Ginger: A hint of warmth and freshness to balance the richness.
Chili: For a little heat—add more or less depending on your spice tolerance.
Curry Powder: The heart of the flavor profile, giving this dish that signature Singaporean vibe.
Soy Sauce: Adds depth and umami to the sauce.
Sugar: Just a touch to balance the flavors with a little sweetness.
Lemon Juice: A burst of freshness to brighten up the rich sauce.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into making this creamy, crispy masterpiece!
Prepare the Chicken: Cut the chicken into bite-sized pieces. In a bowl, whisk together cornstarch, flour, and egg. Coat each piece of chicken in the mixture, ensuring they’re fully covered.
Fry the Chicken: Heat oil in a pan over medium heat. Once hot, fry the chicken pieces until golden brown and crispy, about 5–6 minutes per side. Remove from the pan and set aside on a paper towel to drain any excess oil.
Make the Butter Sauce: In the same pan, melt the butter over medium heat. Add the garlic and ginger, sautéing for about 1 minute until fragrant. Add the chili, curry powder, and soy sauce, stirring to combine.
Add the Cream: Pour in the heavy cream, stirring constantly until the sauce thickens, about 3–4 minutes. Add sugar and lemon juice to balance the flavors.
Combine the Chicken and Sauce: Once the sauce is smooth and creamy, add the fried chicken back into the pan. Toss the chicken in the sauce, ensuring each piece is coated in that rich, creamy goodness.
Serve and Enjoy: Serve the creamy crispy chicken hot over a bed of steamed rice, garnished with fresh cilantro or green onions. You can also pair it with naan or your favorite flatbread for dipping.
Nutrition Facts
Servings: 4
Calories per serving: 400–450 (approximate)
Preparation Time
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
How to Serve Creamy Crispy Singapore Butter Chicken
This dish is as versatile as it is delicious. Here’s how to serve it to perfection:
With Rice: Steamed jasmine rice or basmati rice is the perfect base for this rich and creamy chicken. It soaks up all that flavorful sauce!
With Naan or Flatbread: If you want to make this meal extra special, serve it with warm naan or another type of flatbread. It’s perfect for dipping into that creamy sauce.
On a Salad: For a lighter option, serve this chicken over a bed of greens like spinach, arugula, or mixed lettuce for a fresh, balanced meal.
With Roasted Vegetables: Roasted broccoli, carrots, or zucchini make excellent sides, adding some color and extra nutrients to the plate.
Additional Tips
Don’t Skip the Frying: The crispy chicken is key to this recipe’s magic. Make sure to fry the chicken until golden and crispy for the perfect texture.
Adjust the Spice: If you’re not a fan of heat, skip the chili or use a milder variety. You can still get plenty of flavor without too much spice.
Make it Dairy-Free: Use coconut cream and vegan butter for a dairy-free version of this dish. It’ll still be rich and creamy!
Storage Tips: Store leftovers in an airtight container for up to 3 days in the fridge. Reheat gently on the stove or in the microwave.
Freezer Friendly: This dish freezes well. Just store the chicken and sauce separately in freezer-safe containers for up to 2 months. Reheat and combine when ready to serve.
FAQ Section
Q1: Can I use chicken thighs instead of breasts?
A1: Absolutely! Chicken thighs will give you an even juicier, more tender result, and they’re perfect for this dish.
Q2: Can I use coconut milk instead of heavy cream?
A2: Yes! Coconut milk will give the sauce a slightly different flavor, but it’ll still be rich and delicious.
Q3: How do I keep the chicken crispy?
A3: If you’re serving leftovers, reheat the chicken in a hot pan to maintain the crispy texture. Avoid microwaving it, as that can make it soggy.
Q4: Can I make this ahead of time?
A4: You can prep the chicken and make the sauce ahead of time. Store both separately, and then combine them when you’re ready to serve.
Q5: Can I use a different spice mix?
A5: Sure! Feel free to experiment with your favorite spice blends. Just make sure the curry powder is a key component for that authentic Singaporean flavor.
Q6: Can I skip the frying and make this dish healthier?
A6: If you prefer a lighter version, you can bake the chicken instead of frying it, or use air-fried chicken for a healthier twist.
Q7: How do I make the sauce thicker?
A7: If you want a thicker sauce, let it simmer for a few extra minutes until it reduces to your desired consistency.
Q8: Can I add vegetables to the sauce?
A8: Absolutely! Vegetables like bell peppers, peas, or mushrooms would be a great addition to the sauce.
Q9: Can I double the recipe?
A9: Yes, you can easily double the recipe. Just make sure to use a large enough pan to cook the chicken in batches.
Q10: What’s the best way to reheat this dish?
A10: Reheat it gently on the stove over low heat, adding a splash of cream if the sauce has thickened too much.
Conclusion
Creamy, crispy, and full of flavor—this Creamy Crispy Singapore Butter Chicken is everything you could want in a dish. It’s the perfect balance of crunch, creaminess, and spice, making it an unforgettable meal. Whether you’re cooking for a special occasion or just looking to treat yourself, this dish is sure to become a favorite. Get ready to dive in—because once you try it, you’ll be hooked!
Print
Creamy Crispy Singapore Butter Chicken
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2–3 servings 1x
- Category: Main Course
- Method: Frying, Sautéing
- Cuisine: Singaporean
- Diet: Gluten Free
Description
This Creamy Crispy Singapore Butter Chicken recipe is a delightful combination of crispy chicken tossed in a rich and creamy butter sauce, with just the right amount of spice from bird’s eye chilies and curry leaves. Perfect for a delicious weeknight meal or special dinner, this dish is sure to impress!
Ingredients
- 300 grams chicken, sliced
- 1 egg
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon oyster sauce
- 2 tablespoons cornstarch (cornflour)
- 1 teaspoon curry powder (optional)
- Extra cornstarch to coat chicken
- Butter Sauce:
- 1 tablespoon oil
- 2–3 tablespoons unsalted butter
- 2 cloves garlic, chopped
- 2 Thai Bird’s Eye chilies (or Cili Padi, optional for non-spicy version)
- 2 stalks curry leaves
- 1 cup evaporated milk
- 1 tablespoon sweetened condensed milk (or sugar)
- 1 teaspoon salt, or to taste
Instructions
- Prepare the Chicken: Marinate chicken slices with egg, salt, pepper, oyster sauce, cornstarch, and curry powder (if using). Coat the marinated chicken with extra cornstarch. Deep fry the chicken pieces in hot oil until crispy and golden brown. Remove from oil and set aside.
- Make the Butter Sauce: Heat oil in a pan over low to medium heat. Add butter and melt. Add chopped garlic, bird’s eye chilies, and curry leaves to the pan. Sauté until fragrant. Stir in the evaporated milk, sweetened condensed milk (or sugar), and salt. Simmer and adjust seasoning to taste.
- Combine the Chicken and Sauce: Add the fried chicken back to the pan and toss it through the butter sauce until evenly coated.
- Serve: Serve immediately and enjoy!
Notes
- You can adjust the level of spiciness by adding more or fewer bird’s eye chilies.
- If you prefer a less sweet sauce, reduce the amount of sweetened condensed milk or substitute it with sugar.
- For a more intense flavor, you can add a splash of soy sauce to the butter sauce for depth.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 95mg