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Creamy Crispy Singapore Butter Chicken

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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.

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

  1. Coat the chicken pieces with cornstarch, flour, salt, and pepper.
  2. Heat oil in a pan and deep fry the chicken until golden and crispy. Drain on paper towels.
  3. In another pan, melt butter and sauté garlic, chilies, and curry leaves until fragrant.
  4. Add evaporated milk, condensed milk, bouillon powder, and a pinch of salt. Simmer until slightly thickened.
  5. Toss the crispy chicken in the sauce until well coated.
  6. 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

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