What is the difference between butter chicken and Singapore butter chicken?

While both dishes share a creamy, comforting profile, Creamy Crispy Singapore Butter Chicken is distinct in its preparation and ingredients. Traditional Indian butter chicken uses a tomato-based gravy and tandoori chicken, whereas the Singapore version features crispy fried chicken tossed in a rich, evaporated milk and butter sauce . The use of curry leaves, bird's eye chilies , and condensed milk gives it that iconic Southeast Asian twist—less tangy, more creamy, and addictively crispy.

How do you keep fried chicken crispy in creamy sauce?

The trick to keeping Creamy Crispy Singapore Butter Chicken crispy even after tossing it in the sauce lies in two things: the cornstarch coating and the timing . Always add the fried chicken to the sauce just before serving . Make sure the sauce has slightly thickened and is not overly hot. This allows the chicken to stay crunchy while still getting coated in that luscious butter blend.

Can I make Singapore butter chicken without curry leaves?

Yes, you can technically make Creamy Crispy Singapore Butter Chicken without curry leaves, but you'll miss out on a crucial layer of aroma. If you can't find fresh curry leaves, try using kaffir lime leaves or a small pinch of fenugreek to add depth. Still, nothing replaces the distinct fragrance of sautéed curry leaves in butter—they’re a signature of this dish.

What does evaporated milk do in butter chicken sauce?

Evaporated milk gives Creamy Crispy Singapore Butter Chicken its creamy body without overpowering it with heaviness. It adds a light, velvety texture and mild sweetness, blending perfectly with butter and condensed milk. Unlike heavy cream, it doesn’t curdle easily, making it ideal for smooth, stable sauces that cling to crispy chicken without breaking apart.

Is Creamy Crispy Singapore Butter Chicken suitable for meal prep?

Yes—but with a twist. For the best results, prepare and store the chicken and sauce separately . This way, the crispy coating stays crunchy until you're ready to eat. Reheat the chicken in an air fryer or oven, warm the sauce on the stovetop, then toss them together right before serving. That’s how you keep the best of both worlds: crispy + creamy.

Can I make it without deep frying?

Absolutely. You can air-fry or oven-bake your marinated chicken pieces coated in cornstarch. While deep-frying delivers the classic crunch, baking or air-frying can still give your Creamy Crispy Singapore Butter Chicken that golden, satisfying texture—just with less oil and fewer calories .

Singapore Butter Chicken Creamy Bold and Better Than Takeout

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Author: Maria
Prep Time: 15 minutes (plus 30 min marinade)
Cook Time: 20 minutes
Total Time: ≈35 minutes (including marinade)
Yield: 4 servings
Category: Main Course
Method: Deep‑fry + stovetop sauce
Cuisine: Singaporean/Malaysian (Zi Char style)
Diet: Halal

Description

Singapore‑style crispy chicken tossed in a rich, creamy butter sauce flavored with garlic, curry leaves, evaporated milk and condensed milk—known locally as “creamy butter chicken” or Lai Yao Kai.

Ingredients

Units Scale

500 g boneless chicken thighs, cut into bite‑sized pieces
Marinade: 1 tsp oyster sauce; 1 tsp salt; 2 tsp sugar; 1/4 tsp white pepper; 1 large egg (beaten)
Coating: 80 g tapioca starch; 10 g rice flour; 1 tsp chicken powder
Oil for deep frying
Sauce: 40 g butter; 1 clove garlic, minced; 2 Thai bird’s‑eye chilies (optional); 4 stalks curry leaves; 200 ml evaporated milk; 1 Tbsp sweetened condensed milk; 1 tsp chicken powder; salt, sugar to taste
Fresh coriander, chopped (for garnish)

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Instructions

Marinate chicken with oyster sauce, salt, sugar, white pepper and beaten egg for at least 30 minutes. :contentReference[oaicite:2]{index=2}
Combine tapioca starch, rice flour and chicken powder; coat marinated chicken pieces evenly. :contentReference[oaicite:3]{index=3}
Heat oil (~2 inches) and fry chicken in batches until golden and crispy (approx. 6–8 min). Drain on paper towels. For extra crispness, fry a second time. :contentReference[oaicite:4]{index=4}
Melt butter in a skillet over medium heat; sauté garlic, chilies and curry leaves until fragrant and leaves crisp. :contentReference[oaicite:5]{index=5}
Add evaporated milk, bring to gentle simmer, then stir in condensed milk, chicken powder, salt and sugar; simmer until sauce thickens slightly. :contentReference[oaicite:6]{index=6}
Add fried chicken to the sauce; toss to coat evenly and simmer 2–3 min until heated through. :contentReference[oaicite:7]{index=7}
Remove from heat, garnish with chopped coriander, and serve immediately over rice or noodles. :contentReference[oaicite:8]{index=8}

Notes

Marinate chicken at least 30 minutes to deepen flavor. :contentReference[oaicite:9]{index=9}
Double frying yields extra-crispy texture. :contentReference[oaicite:10]{index=10}
Curry leaves and Thai chilies give signature local aroma and heat; omit chilies for milder flavor. :contentReference[oaicite:11]{index=11}
Avoid boiling the sauce to prevent separation and maintain creaminess. :contentReference[oaicite:12]{index=12}
Serve immediately for best texture; if storing, keep sauce and chicken separate and reheat gently to retain crispness. :contentReference[oaicite:13]{index=13}

Nutrition

Serving Size: 1 serving
Calories: ≈540 kcal
Sugar: ≈10 g
Sodium: ≈1400 mg
Fat: ≈49 g
Saturated Fat: ≈15 g
Unsaturated Fat: ≥20 g
Trans Fat: ≈1 g
Carbohydrates: ≈31 g
Fiber: ≈1 g
Protein: ≈26 g
Cholesterol: ≈207 mg

Find it online: https://cooktune.com/creamy-crispy-singapore-butter-chicken-2/