If you’re craving a meal that’s irresistibly crisp on the outside, lusciously creamy on the inside, and packed with a fusion of savory, spicy, and buttery flavors, Creamy Crispy Singapore Butter Chicken is about to become your new obsession. This dish is the perfect marriage of crunchy fried chicken and a rich, aromatic sauce brimming with curry leaves, garlic, and a gentle kiss of heat. Whether you’re cooking for family or impressing friends, this Singaporean-inspired delight brings restaurant-level flavor right to your kitchen.

Creamy Crispy Singapore Butter Chicken Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Creamy Crispy Singapore Butter Chicken is how each ingredient plays a crucial role in creating that signature texture and layered flavor. Don’t be intimidated by the list—every item is there for a reason, and together they create pure magic.

Boneless, Skinless Chicken Thighs: Thighs stay tender and juicy through frying and soaking in sauce, so don’t swap for breast unless you must.
Buttermilk: This tangy marinade tenderizes the chicken and gives it that extra succulent bite.
Cornstarch: Essential for that ultra-crispy crust; it’s the secret weapon of fried chicken lovers everywhere.
All-Purpose Flour: Paired with cornstarch, it adds body and crunch to the coating.
Salt: Enhances every flavor in the dish—don’t skimp!
Black Pepper: For just the right touch of warmth and depth.
Paprika: Lends a subtle smokiness and beautiful color to the chicken.
Oil for Frying: Go for a neutral oil like canola or sunflower, so the pure flavors shine.
Unsalted Butter: The star of the sauce—rich, aromatic, and utterly delicious.
Garlic: Six cloves might sound like a lot, but the flavor mellows and deepens in the sauce.
Red Chilies: For a gentle kick and a pop of color; adjust quantity for your perfect heat level.
Curry Leaves: These are non-negotiable for authentic fragrance—find them fresh if you can.
Heavy Cream: Delivers the signature silkiness to the sauce.
Sweetened Condensed Milk: This is the magic touch for a subtle, balanced sweetness.
Soy Sauce: Adds umami depth and rounds out the sauce.
Sugar: A pinch brings harmony to the savory and spicy notes.
Chili Flakes (Optional): For those who like it extra fiery—sprinkle to taste.
Fresh Cilantro: The final flourish, bringing a burst of freshness and color.

How to Make Creamy Crispy Singapore Butter Chicken

Step 1: Marinate the Chicken

Start by placing your chicken thigh pieces in a large mixing bowl and pouring over the buttermilk. Give everything a gentle toss to ensure every piece is coated. This simple step infuses the chicken with flavor and helps it stay juicy through frying. Let the chicken marinate for at least an hour—overnight is even better if you have the time!

Step 2: Coat the Chicken

In a separate bowl, whisk together your cornstarch, flour, salt, black pepper, and paprika. Working in batches, dredge each piece of buttermilk-marinated chicken in the flour mixture, pressing lightly so the coating sticks well. This double-layer is the secret to achieving that signature Creamy Crispy Singapore Butter Chicken crunch.

Step 3: Fry to Golden Perfection

Heat your oil in a deep skillet or wok over medium-high heat. Once shimmering, fry the chicken in small batches, making sure not to crowd the pan. Each piece should sizzle happily, turning a deep golden brown in about 6 to 8 minutes. Set cooked chicken on paper towels to drain—don’t be surprised if a few pieces disappear as taste-testers wander by!

Step 4: Build the Creamy Butter Sauce

In a large, clean pan, melt the butter over medium heat. Add the minced garlic, chopped chilies, and curry leaves. Stir and let them sizzle for a minute, releasing their aromas. The kitchen will smell heavenly. Next, pour in the heavy cream, sweetened condensed milk, soy sauce, and sugar. Stir everything together and let the sauce simmer gently for 3 to 4 minutes until it thickens just a little.

Step 5: Bring It All Together

Add the crispy fried chicken pieces to the buttery sauce, gently tossing until every piece is coated in that glossy, fragrant mixture. If you’re feeling bold, sprinkle in chili flakes for extra heat. Finish with a generous handful of fresh cilantro—your Creamy Crispy Singapore Butter Chicken is ready to dazzle!

How to Serve Creamy Crispy Singapore Butter Chicken

Garnishes

Finish your masterpiece with a shower of chopped cilantro or extra curry leaves for a burst of color and freshness. A few thin slices of red chili can add drama and flair to the plate. If you love crunch, a sprinkle of fried shallots or garlic chips over the top takes it to the next level.

Side Dishes

This rich dish shines brightest with simple sides. Steamed jasmine rice, fluffy basmati, or even garlic fried rice all make wonderful companions. For added balance, serve with lightly sautéed greens like bok choy or a crisp cucumber salad—the freshness will cut through the creamy sauce beautifully.

Creative Ways to Present

Get playful with your plating! Try serving Creamy Crispy Singapore Butter Chicken in shallow bowls over rice for cozy comfort food vibes, or arrange the chicken on a platter with a drizzle of sauce and a scatter of herbs for a dinner party centerpiece. Mini portions in lettuce cups make fantastic party bites and show off the chicken’s crunch.

Make Ahead and Storage

Storing Leftovers

Pop any leftover Creamy Crispy Singapore Butter Chicken into an airtight container in the fridge. The sauce will soak into the chicken a bit, but the flavors deepen and become even more irresistible by the next day. Enjoy within 2 to 3 days for best taste.

Freezing

If you want to freeze, keep the fried chicken and sauce separate for best results. Let the chicken cool completely before freezing on a tray, then transfer to a freezer-safe bag. The sauce can be cooled and frozen in a separate container. This way, your reheated chicken will still have a satisfying crunch.

Reheating

For maximum crispiness, reheat the chicken in a preheated oven at 375°F until hot and crispy, about 10 minutes. Warm the sauce gently on the stovetop or in the microwave, then toss everything together just before serving. This keeps your Creamy Crispy Singapore Butter Chicken tasting freshly made.

FAQs

Can I make Creamy Crispy Singapore Butter Chicken without curry leaves?

Curry leaves are a signature ingredient, but if you can’t find them, try a few fresh basil leaves and a pinch of lime zest for a different but delightful aroma. The flavor won’t be quite the same, but your dish will still be delicious!

What’s the best way to keep the chicken crispy after adding the sauce?

If you love maximum crunch, only toss the chicken with the sauce right before serving. For extra crispiness, you can also double fry the chicken as suggested in the recipe notes.

Can I use chicken breast instead of thigh?

You can, but chicken thighs are far juicier and more forgiving. If using breast, be careful not to overcook and consider cutting the pieces slightly larger to help retain moisture.

Is Creamy Crispy Singapore Butter Chicken spicy?

The dish has a gentle warmth from chilies and chili flakes, but it’s easy to adjust the heat level to your liking. Simply add less chili or omit entirely for a milder version that’s just as flavorful.

Can I make this dish gluten-free?

Absolutely! Swap the all-purpose flour for your favorite gluten-free flour blend and make sure your soy sauce is gluten-free. The result will still be finger-licking good.

Final Thoughts

If you’re looking to wow your friends or simply treat yourself, Creamy Crispy Singapore Butter Chicken is a must-try. It’s a dish that delivers joy in every bite—crunchy, creamy, and bursting with flavor. I can’t wait for you to experience this showstopper in your own kitchen!

Creamy Crispy Singapore Butter Chicken Recipe

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4.6 from 27 reviews

Author: admin
Total Time: 1 hour 45 minutes (including marinating)
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Creamy Crispy Singapore Butter Chicken is a delightful fusion dish combining crispy fried chicken thighs with a rich, buttery, and slightly spicy cream sauce infused with garlic, red chilies, and aromatic curry leaves. Perfectly balanced with a hint of sweetness and depth from soy sauce and condensed milk, this main course is a flavorful treat that pairs wonderfully with jasmine or fried rice.

Ingredients

Scale

Chicken and Coating

1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
1 cup buttermilk
1 cup cornstarch
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
Oil for frying

Sauce

4 tablespoons unsalted butter
6 cloves garlic, minced
2 small red chilies, finely chopped
1 sprig curry leaves
1 cup heavy cream
2 tablespoons sweetened condensed milk
1 tablespoon soy sauce
1 tablespoon sugar
1 teaspoon chili flakes (optional)

Garnish

Chopped fresh cilantro

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Instructions

Marinate Chicken: In a bowl, combine the bite-sized chicken thighs with buttermilk. Cover and let it marinate for at least 1 hour to tenderize and infuse flavor.
Prepare Coating Mixture: In another bowl, whisk together cornstarch, all-purpose flour, salt, black pepper, and paprika. This mixture will create the crispy outer coating for the chicken.
Coat Chicken: Dredge each piece of marinated chicken thoroughly in the flour mixture, ensuring an even and complete coating for maximum crispiness.
Fry Chicken: Heat oil in a deep skillet or wok over medium-high heat. Fry the coated chicken pieces in batches to avoid overcrowding, cooking until golden brown and crispy, approximately 6 to 8 minutes per batch. Remove and drain on paper towels to remove excess oil.
Make Sauce: In a separate large pan, melt the unsalted butter over medium heat. Add minced garlic, chopped red chilies, and curry leaves; sauté for about 1 minute until fragrant.
Simmer Sauce: Stir in heavy cream, sweetened condensed milk, soy sauce, sugar, and optional chili flakes. Simmer the mixture for 3 to 4 minutes, stirring occasionally, until the sauce slightly thickens.
Toss Chicken in Sauce: Add the fried chicken pieces to the pan with the sauce and toss gently to coat them evenly in the creamy, flavorful butter sauce.
Serve: Garnish the dish with freshly chopped cilantro. Serve hot alongside jasmine rice or fried rice for a complete meal.

Notes

For extra crispiness, consider double frying the chicken—frying the chicken twice at different temperatures to lock in crunchiness.
Adjust the amount of red chilies and chili flakes according to your preferred spice level.
This dish is rich and flavorful; savor it sparingly if you prefer lighter meals.
Use halal-certified chicken and soy sauce to make the dish fully halal-friendly.
Leftover sauce can be stored separately and reheated gently to preserve creaminess.

Prep Time: 20 minutes (plus 1 hour marinating)
Cook Time: 25 minutes
Category: Main Course
Method: Frying and Stovetop
Cuisine: Singaporean Fusion