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Creamy Crispy Singapore Butter Chicken Recipe
Ash Tyrrell

Creamy Crispy Singapore Butter Chicken Recipe

I recently tried making this Creamy Crispy Singapore Butter Chicken, and honestly, it turned out better than I expected. The combination of crispy chicken coated in a rich, buttery, slightly sweet sauce felt like restaurant-quality comfort food. I loved how every bite had a perfect balance of crunch and creaminess
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Total Time 35 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • boneless chicken thighs 500g – Juicier than chicken breast and stays tender after frying
  • salt ½ teaspoon – Enhances the natural flavor of the chicken
  • black pepper ½ teaspoon – Adds mild heat and depth
  • garlic powder 1 teaspoon – Gives a rich, savory aroma
  • egg 1 large – Helps the coating stick better to the chicken
  • cornstarch ½ cup – Creates that signature crispy coating when fried
  • oil for frying – Use neutral oil like vegetable or canola for best results
  • butter 3 tablespoons – The base of the creamy sauce, adds richness
  • garlic 4 cloves, minced – Fresh garlic gives a stronger flavor than pre-minced
  • curry leaves 8–10 leaves – Adds authentic fragrance and flavor
  • bird’s eye chilies 2–3, sliced – Optional but great for a spicy kick
  • evaporated milk 1 cup – Makes the sauce creamy without being too heavy
  • sugar 1 teaspoon – Balances the savory and spicy elements
  • salt to taste – Adjust based on preference
  • crispy fried chicken skin optional – Adds extra crunch and texture

Method
 

  1. Start by cutting the chicken into bite-sized pieces for even cooking. Season it with salt, pepper, and garlic powder, then mix well. Add the egg and coat the chicken thoroughly before tossing it in cornstarch.
  2. Heat oil in a pan over medium-high heat until hot enough for frying. Carefully add the coated chicken pieces and fry until golden brown and crispy. Remove and place on paper towels to drain excess oil.
  3. In a separate pan, melt butter over medium heat and sauté minced garlic until fragrant. Add curry leaves and sliced chilies, letting them release their aroma. Pour in evaporated milk and stir gently to combine.
  4. Add sugar and salt into the sauce and adjust to taste. Toss the crispy chicken into the sauce, ensuring every piece is well coated. Cook briefly so the chicken absorbs the creamy flavors without losing crunch.
  5. Turn off the heat once everything is well combined and glossy. Optionally sprinkle crispy chicken skin on top for extra texture. Serve immediately while hot for the best experience

Notes

  • I always use chicken thighs because they stay juicy even after frying
  • Don’t overcrowd the pan while frying, or the chicken won’t turn crispy
  • I prefer fresh garlic over bottled—it makes a noticeable difference
  • Add sauce just before serving to maintain the crispy texture
  • If I want extra crunch, I double-fry the chicken for a few seconds