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

Nutrition

Serving Size: 1 plate
Calories: 620
Sugar: 11 g
Sodium: 780 mg
Fat: 34 g
Saturated Fat: 15 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 2 g
Protein: 35 g
Cholesterol: 155 mg