Singapore Butter Chicken Creamy Bold and Better Than Takeout

Creamy Crispy Singapore Butter Chicken is more than just a dish—it’s an explosion of textures and flavors that’s been winning hearts across kitchens worldwide. The perfect blend of crispy, deep-fried chicken drenched in a luxuriously creamy, buttery sauce makes this recipe one-of-a-kind. Whether you’re craving a spicy indulgence or a savory comfort meal, this dish checks all the boxes.

At CookTune, our passion for global flavors and inventive cooking methods shapes everything we do. Our About Page tells the story of how a love for fusion food led to curating the most mouthwatering recipes from around the world, including local favorites like this Singaporean treasure.

If you’re ready to dive into an unforgettable culinary experience, stick around. In this guide, we’ll cover the origins of this iconic dish, walk you through the ingredients, break down the steps with precision, and share expert-level tips to make your Creamy Crispy Singapore Butter Chicken truly unforgettable.

Don’t miss our Chicken Cordon Bleu Quesadillas if you’re looking for another creamy and crispy delight.

Table of Contents

Table of Contents

What is Creamy Crispy Singapore Butter Chicken?

Origins of Singapore Butter Chicken

Creamy Crispy Singapore Butter Chicken finds its roots not in traditional Indian butter chicken, but rather in the vibrant street food stalls and home kitchens of Singapore and Malaysia. It’s often confused with its Indian cousin, but don’t be fooled. This version doesn’t rely on tomato-based gravy or garam masala. Instead, it’s all about golden, deep-fried chicken tossed in a velvety, savory butter sauce—sweet, spicy, and absolutely addictive.

Unlike many traditional curries, this dish has evolved in Southeast Asia as a fast-food favorite and late-night indulgence, beloved for its satisfying crunch paired with a rich, aromatic sauce made with evaporated milk, curry leaves, and garlic. Often found in zi char restaurants or hawker centers, it’s a local fusion marvel that exemplifies the multicultural tapestry of Singaporean cuisine.

Cultural Influence and Regional Adaptations

Singaporean cuisine is renowned for its ability to create a distinctively tasty fusion of Chinese, Malay, Indian, and Western elements. Creamy Crispy Singapore Butter Chicken perfectly represents that ethos.

Over time, the dish has taken on multiple adaptations. Some add more spice by increasing the number of Thai bird’s eye chilies, while others swap evaporated milk with heavy cream for a richer texture. Vegetarian versions substitute chicken for tofu or mushrooms, and it’s even used as a sauce for fries and rice bowls in more experimental kitchens.

In homes and restaurants across Singapore, butter chicken is a symbol of comfort and celebration. It’s served during holidays, special dinners, and sometimes even brunch. The golden coating and creamy gloss give it visual appeal that screams “dig in.”

Print

Essential Ingredients for Perfect Butter Chicken

Main Protein and Marination Spices

At the heart of any great Creamy Crispy Singapore Butter Chicken is the chicken itself. Most home cooks and chefs prefer boneless chicken thighs or breasts, sliced into medium-sized pieces for faster marination and even frying. The goal is to get a juicy interior while creating a crisp, golden crust that stands up to the sauce.

Let’s break down the ingredients for marination:

Ingredient	Purpose
300g Chicken (thigh or breast)	Main protein, tender and flavorful
1 Egg	Helps the cornstarch stick better
1 tsp Salt	Basic seasoning
1 tsp Pepper	Adds subtle heat
1 tbsp Oyster Sauce	Adds rich umami flavor
2 tbsp Cornstarch	First layer of crispiness
1 tsp Curry Powder (optional)	Subtle spice and aromatic depth
Extra Cornstarch	Final coating before frying

The secret to the crispy coating is the cornstarch a staple in Asian-style frying. It creates a super-light crust that becomes ultra crispy without absorbing too much oil. If you want that signature crunch, don’t skip this step.

Marinate the chicken for at least 15 to 30 minutes to lock in flavor and tenderness. Once coated in cornstarch and deep-fried, you’re left with perfect golden nuggets that are ready for the magic sauce to our Creamy Crispy Singapore Butter Chicken.

Looking for inspiration? Try Chicken Milanesa With Maggi Ranch Sauce for another golden-fried twist on poultry.

The Secret Sauce: What Makes it Creamy and Buttery

Now for the real showstopper the butter sauce. This isn’t your average creamy gravy. It’s a fusion of Southeast Asian spices and Western richness, brought together by technique and ingredient synergy.

Here’s what goes into the iconic butter sauce:

Ingredient	Why It’s Important
1 tbsp Oil	Helps prevent the butter from burning
2–3 tbsp Unsalted Butter	The heart of the sauce—rich and creamy
2 cloves Garlic (chopped)	Builds savory, aromatic base
2 Thai Bird’s Eye Chilies	Delivers a fiery punch (adjust to taste)
2 stalks Curry Leaves	Infuse earthy aroma and elevate the sauce
1 cup Evaporated Milk	Adds silky texture and depth
1 tbsp Condensed Milk or Sugar	Sweetens and balances the spice
1 tsp Salt	Rounds out all flavors

Start by melting butter with oil on low to medium heat—this ensures the butter doesn’t brown too quickly. Add garlic and chilies, and sauté until fragrant. Then toss in the curry leaves and let them pop. This step unlocks their flavor and infuses the fat.

The evaporated milk gives the sauce its iconic body—smooth, rich, and not too heavy. Condensed milk or sugar sweetens the mix, creating that contrast against the chilies and salt. It’s all about harmony in flavor and texture.

Once thickened, toss the crispy chicken back into the pan and coat each piece thoroughly.

Step-by-Step Recipe to Make Authentic Crispy Butter Chicken

Marinating and Frying the Chicken Right

If there’s one step you absolutely must get right for Creamy Crispy Singapore Butter Chicken, it’s the marination and frying. This sets the base for everything else. Here’s how to do it:

Step 1: Prep Your Ingredients

Make sure your chicken is cut into even slices or chunks (not too big or they won’t cook evenly). Pat it dry with paper towels—this helps the coating stick better.

Step 2: Marinate the Chicken

In a large bowl, combine:

• 300g of chicken slices
• 1 egg
• 1 tsp salt
• 1 tsp black pepper
• 1 tbsp oyster sauce
• 2 tbsp cornstarch (also known as cornflour)
• 1 tsp curry powder (optional, but adds an extra aromatic layer)

Mix well to coat every piece. Cover and let it rest for 15 to 30 minutes in the fridge to let the flavors soak in.

Step 3: Coat and Fry

Once marinated, toss the chicken in additional dry cornstarch to give it that ultra-crispy exterior.

Heat oil in a deep pan or wok until it reaches medium-high heat. Carefully drop in the coated chicken pieces in batches, don’t overcrowd the pan, and fry until golden brown. This takes about 4–5 minutes per batch depending on thickness.

Remove the chicken and place on a wire rack or paper towels to drain excess oil. Set aside.

Check out our guide on Crispy Maple Sriracha Tofu Wings for another crunchy-saucy combo done right.

Cooking the Luscious Butter Sauce Perfectly for our Creamy Crispy Singapore Butter Chicken

Now, the fun begins. The butter sauce transforms your fried chicken from crispy snack to creamy comfort food.

Step 4: Sauté Your Aromatics

In a clean pan:

• Add 1 tbsp oil and 2–3 tbsp unsalted butter. Let them melt gently over low-medium heat.
• Toss in 2 cloves of chopped garlic, 2 Thai bird’s eye chilies, and 2 stalks of curry leaves. Stir and let them sizzle until the garlic is fragrant and the leaves start to crisp. This aroma is what sets the dish apart.

Step 5: Add the Creamy Components

Pour in:

• 1 cup evaporated milk
• 1 tbsp sweetened condensed milk (or sugar, if preferred)
• 1 tsp salt (or to taste)

Stir continuously to prevent curdling. Let the sauce simmer for about 2–3 minutes until slightly thickened. Taste and adjust the seasoning—if you want more sweetness or salt, now’s the time.

Step 6: Combine and Coat

Add the fried chicken into the butter sauce. Toss gently to fully coat each piece. Let it cook together for 1–2 minutes until the sauce clings beautifully to the crispy edges without softening them too much.

And that’s it your Creamy Crispy Singapore Butter Chicken is ready to be devoured.

Here’s a quick glance with prep and cook time:

Process	Duration
Marinating	15–30 mins
Frying	10–15 mins
Sauce Cooking	5–7 mins
Total Time	~30–45 mins

Pro Tips to Elevate Your Singapore Butter Chicken Game

Achieving Crisp Without Overfrying

To master the magic of Creamy Crispy Singapore Butter Chicken, you’ve got to walk the line between crispy and burnt. It might sound tricky, but with the right tips, you’ll nail it every single time.

Start with one rule: don’t overcrowd your frying pan. Too many chicken pieces in the oil drop the temperature fast and make the coating soggy instead of crispy. Fry in batches so every piece cooks evenly.

Another secret? Double-coating with cornstarch. After marinating, toss the chicken pieces once in a bowl of dry cornstarch. Let them rest for 2–3 minutes so the coating firms up before hitting the oil. This forms a beautiful barrier that locks in moisture and guarantees that addictive crunch Singapore butter chicken is known for.

Temperature control is everything. Aim for medium-high heat—around 350°F (175°C). If it’s too hot, the exterior burns before the interior cooks. Too cool and you’ll end up with oily, limp chicken. Use a thermometer if you can.

And remember: rest the fried chicken on a wire rack, not paper towels. That airflow underneath keeps the bottom from steaming and softening.

You’ll find that the better your crisp game, the more the butter sauce can do its job without turning everything soggy.

Using Curry Leaves, Chili, and Condensed Milk Like a Pro

The sauce is what takes Creamy Crispy Singapore Butter Chicken from “pretty good” to “I want this again tomorrow.” And it’s built on three superstar ingredients: curry leaves, Thai bird’s eye chilies, and condensed milk.

Curry leaves aren’t optional—they’re essential. You want them fresh, not dried. When they hit the hot butter-oil blend, they sizzle and pop, releasing an aroma that defines this dish. Always add them after the garlic and chilies, so they don’t burn too fast. Once they get a bit crispy, you’ll know they’ve done their job.

Speaking of chilies, use them smart. Slice them in half if you want maximum heat, or leave them whole for just a hint of fire. You can also remove the seeds if you want a milder heat level. And for a kid-friendly version of this Singapore butter chicken? Skip them entirely and still get a delicious dish.

Now let’s talk about condensed milk. It adds that subtle sweetness that contrasts beautifully with the buttery sauce and crispy chicken. But go easyconcentrated. Start with a tablespoon and taste as you go.

You want a balance: sweet enough to soften the spice, but not dessert-level sugary.

Combining all these elements correctly is what makes Creamy Crispy Singapore Butter Chicken unforgettable. These little details separate a decent plate from a dish that’s talked about for weeks.

How to Customize Your Creamy Crispy Butter Chicken

Making It Kid-Friendly (Non-Spicy Version)

Love the idea of Creamy Crispy Singapore Butter Chicken but worried it might be too spicy for kids or spice-sensitive eaters? You’re in luck—this dish is highly adaptable, and you don’t need to compromise on flavor to turn down the heat.

Start by leaving out the Thai bird’s eye chilies. These little fireballs are where most of the heat comes from. Removing them doesn’t hurt Creamy Crispy Singapore Butter Chicken it just makes it smoother and milder. To add depth without spice, toss in a dash of paprika or even a pinch of turmeric for warmth and color.

You can also substitute condensed milk with a little extra evaporated milk and a spoon of sugar. This brings a gentler sweetness that many kids prefer, while still keeping the creamy texture that makes Singapore Butter Chicken so irresistible.

For little ones who are picky about curry leaves, you can steep the leaves in the butter, then strain them out before adding the chicken. You’ll still get the signature fragrance without any leafy bits showing up on their plate.

Making the sauce slightly thicker (by simmering longer) also makes it more appealing to kids. They love a sauce that sticks and coats every crispy bite!

Want more ideas like this? Check out our comforting Chicken Wing Dip Recipe for another hit that pleases both kids and grown-ups.

Turning It into a Rice Bowl, Wrap, or Sandwich

One of the best parts of Creamy Crispy Singapore Butter Chicken is how flexible it is. Sure, it’s amazing on its own, but why stop there?

Here are 3 ways to serve it differently:

1. The Butter Chicken Rice Bowl

Pile steaming jasmine or basmati rice into a bowl and top it with a generous portion of Creamy Crispy Singapore Butter Chicken. Add some sliced cucumbers or shredded lettuce for crunch, and maybe a drizzle of chili oil or sesame seeds if you like a little kick. This version is hearty, comforting, and perfect for meal prep.

2. The Butter Chicken Wrap

Take a warm tortilla or flatbread, spread a little garlic yogurt sauce, then layer in your crispy butter chicken, lettuce, and some pickled onions for zing. Roll it up and you’ve got an ultra-satisfying handheld meal with the crispy-creamy combo tucked inside.

3. The Butter Chicken Sandwich

Grab a soft brioche bun or toasted ciabatta, slather it with butter mayo, and stuff it with Creamy Crispy Singapore Butter Chicken. Top it with coleslaw or shredded cabbage for a tangy crunch. It’s rich, messy, and guaranteed to impress.

These twists are a great way to turn leftovers into new meals or impress guests with gourmet creativity at home.

Mistakes to Avoid When Cooking Butter Chicken

Common Frying and Sauce Errors

Even though Creamy Crispy Singapore Butter Chicken might sound easy, a few missteps can turn a delicious dream into a soggy, greasy mess. Let’s break down the most common mistakes so your dish always turns out irresistible.

Mistake 1: Undercooked or Overcrowded Chicken

If your chicken isn’t properly cooked through or you pile too many pieces into the pan at once, you’ll end up with soggy, oily bites instead of that golden, crispy finish that makes Singapore Butter Chicken so unique.

Fix: Always fry the chicken in small batches and make sure your oil is hot enough (around 350°F/175°C). You want the chicken to sizzle immediately when it hits the oil. If it doesn’t, wait a few more seconds before adding the next batch.

Mistake 2: Using the Wrong Coating

Another big misstep is using all-purpose flour or breadcrumbs instead of cornstarch. These alternatives don’t give you the light, crackly coating that defines the texture of Creamy Crispy Singapore Butter Chicken.

Fix: Stick to cornstarch or a cornstarch-potato starch blend. That’s what creates the signature crunchy exterior that stands up to the creamy butter sauce without going soggy.

Mistake 3: Burning the Butter Sauce

The sauce is where people often go wrong. Too high heat and you’ll burn the butter, curdle the milk, or brown the garlic too much, ruining the whole batch.

Fix: Keep the heat at low to medium. Add the curry leaves, garlic, and chilies when the butter has melted slightly. Next, add the evaporated milk while continuing to whisk. The sauce should never boil—just gently simmer and thicken.

Need a comfort food do-over? Our Ranch Chicken and Gravy is another great creamy meal you can master with minimal effort.

Flavor Balance Mishaps and How to Fix Them

Getting the flavor balance right in Creamy Crispy Singapore Butter Chicken is key. A sauce that’s too sweet, salty, or spicy can overwhelm the palate.

Mistake 4: Overusing Condensed Milk

While condensed milk gives the butter sauce its signature sweetness, too much of it can turn your dish into a dessert disaster.

Fix: Always start with 1 tablespoon, then taste and adjust. If you overdo it, balance it with a squeeze of lime juice or a bit more salt.

Mistake 5: Forgetting Salt in the Sauce

Your fried chicken may already be seasoned, but the butter sauce needs its own seasoning too. Skipping the salt leaves the dish tasting flat.

Fix: Add salt to the butter sauce once the milk goes in. Stir, taste, adjust. A small pinch can unlock all the flavors.

Mistake 6: Tossing Chicken into Hot Sauce Too Soon

If your sauce is still thin or too hot, adding the crispy chicken will soften the crust instantly.

Fix: Lower the heat to low after allowing the sauce to gently thicken. Only then should you toss in the fried chicken and stir gently until coated.

By avoiding these mistakes, you’ll ensure your Creamy Crispy Singapore Butter Chicken turns out just like the restaurant version—or better.

Nutritional Info & Healthier Alternatives

Calories, Macros, and Portion Control

As delicious as Creamy Crispy Singapore Butter Chicken is, it’s no secret that it’s rich, indulgent, and calorie-dense. After all, we’re talking about deep-fried chicken tossed in a buttery, creamy sauce with evaporated milk and condensed milk. It’s a flavor bomb—and yes, it comes with a caloric price tag.

On average, a serving size of Creamy Crispy Singapore Butter Chicken (about one cup or 200–250 grams) delivers approximately:

Nutritional Element	Estimate per Serving
Calories	550–600 kcal
Protein	30–35g
Carbohydrates	20–25g
Fats	30–35g
Sugars	6–8g
Sodium	600–800mg

The protein comes mostly from chicken, while the fat content is elevated due to deep-frying and butter-based sauce. The carbs? They mostly come from cornstarch and a touch of sugar or sweetened condensed milk.

If you’re keeping track of macros, this dish can be part of a balanced meal but portion control is key. A smaller bowl with a side of steamed vegetables or cauliflower rice can make this comfort food more macro-friendly.

Craving another high-protein, flavor-packed dish? Try our Best Chicken Tacos Recipe for a lighter yet satisfying option.

Substitutions for a Lighter Version

Don’t want to give up your favorite Creamy Crispy Singapore Butter Chicken, but want to lighten the load? Here are smart swaps and adjustments to make the recipe more health-conscious without losing its bold identity.

1. Air Fry Instead of Deep Fry

Skip the oil bath and toss your marinated chicken into the air fryer at 390°F (200°C) for 12–15 minutes. Spray a light coat of oil and flip halfway. You’ll still get a crispy texture with significantly less fat and fewer calories.

2. Swap Evaporated Milk for Low-Fat Cream

If you’re watching fat intake, replace evaporated milk with low-fat milk mixed with a bit of cornstarch to maintain the creamy texture. Alternatively, use plain Greek yogurt mixed with a splash of water for creaminess and added protein.

3. Go Light on the Condensed Milk

Use a teaspoon of honey or maple syrup in place of sweetened condensed milk, or cut back on it completely. It still adds the hint of sweetness without the processed sugar load.

4. Bake the Chicken

Instead of frying, coat the marinated chicken in cornstarch, spread it on a baking tray, and bake at 400°F (205°C) for about 25 minutes, flipping halfway. You’ll get a crispy bite without the extra oil absorption.

5. Use Coconut Milk for a Dairy-Free Option

For those who are dairy-sensitive, replace both the evaporated milk and butter with full-fat coconut milk and coconut oil. It changes the flavor slightly but still delivers a creamy, rich result. Plus, the coconut twist pairs beautifully with curry leaves and garlic.

By making just a few of these changes, you can enjoy Creamy Crispy Singapore Butter Chicken more often without the guilt and it’s still every bit as comforting and crave-worthy.

Storing Leftovers and Reheating Tips for Creamy Crispy Singapore Butter Chicken

Let’s face it: Creamy Crispy Singapore Butter Chicken is one of those dishes you hope to have leftovers of. But how do you store it and reheat it without losing the crispy texture and creamy flavor?

How to Store It

• Separate the sauce and chicken if possible. This keeps the crispy chicken from getting soggy in the fridge.
• Store in airtight containers in the refrigerator for up to 3 days.
• If already mixed together, it’s still fine—just expect a softer texture on reheat.

Freezing Tips

You can freeze the fried chicken and butter sauce separately for up to 2 months.

• Flash-freeze the chicken pieces on a tray before bagging.
• Store the butter sauce in a freezer-safe jar or zip bag.

Reheating Instructions

• Oven/Air Fryer: The best method to re-crisp the chicken is in a 375°F (190°C) oven or air fryer for 5–7 minutes. This brings back that crunchy texture.
• Sauce: Reheat the sauce separately in a pan over low heat. Stir constantly to prevent curdling.
• Combined Leftovers: Use a nonstick skillet and add a splash of milk or water to loosen the sauce. Stir gently until heated through.

By following these steps, you’ll still enjoy the flavor and satisfaction of Creamy Crispy Singapore Butter Chicken even the next day or two!

Conclusion: Make Creamy Crispy Singapore Butter Chicken Tonight

If you’ve made it this far, you already know—Creamy Crispy Singapore Butter Chicken is more than a meal. It’s an experience. It’s a dish that combines crispy textures with creamy indulgence, bold flavors with subtle sweetness, and Southeast Asian flair with modern cooking convenience.

Whether you’re making it as a weekend indulgence, a dinner party showstopper, or a creative weeknight meal, this recipe will never fail to impress. And the best part? You can customize it, lighten it, or level it up with ease.

Looking for inspiration? Try Black Pepper Chicken Stir Fry

Frequently Asked Questions About Creamy Crispy Singapore Butter Chicken

Creamy Crispy Singapore Butter Chicken RECIPE