Creamy Crispy Singapore Butter Chicken
Crispy fried chicken coated in a rich, creamy butter sauce infused with garlic, curry leaves, and a hint of spice—Singapore’s hawker-style indulgence.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Singaporean
- Diet: Halal
Ingredients
Scale
- 500g boneless chicken thighs, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- Oil for deep frying
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 2 bird’s eye chilies, sliced (optional)
- 10–15 curry leaves
- 1/2 cup evaporated milk
- 1 tbsp condensed milk
- 1 tsp chicken bouillon powder
- Salt to taste
Instructions
- Coat the chicken pieces with cornstarch, flour, salt, and pepper.
- Heat oil in a pan and deep fry the chicken until golden and crispy. Drain on paper towels.
- In another pan, melt butter and sauté garlic, chilies, and curry leaves until fragrant.
- Add evaporated milk, condensed milk, bouillon powder, and a pinch of salt. Simmer until slightly thickened.
- Toss the crispy chicken in the sauce until well coated.
- Serve hot with rice or noodles.
Notes
- Double-fry the chicken for extra crispiness.
- Use heavy cream as an alternative to evaporated milk.
- Adjust chili quantity for desired spice level.
- Serve immediately to maintain crisp texture.
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 5g
- Sodium: 520mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 105mg
Find it online: https://ukfinda.com/creamy-crispy-singapore-butter-chicken/