This Creamy Crispy Singapore Butter Chicken recipe is a delightful fusion dish that combines crispy fried chicken with a creamy, garlicky butter sauce. Inspired by Singapore’s “zi char” cuisine, this easy-to-make dish uses simple ingredients, like chipotle paste for smoky heat, curry leaves for aroma, and evaporated milk to give the sauce its rich texture. Served with rice or as a standalone dish, this is a comforting and indulgent meal that is sure to please your taste buds.

Full Recipe:

Ingredients:

For the Chicken:

• 300g chicken breast, sliced

• 1 egg

• 1 tsp salt

• 1 tsp pepper

• 1 tbsp oyster sauce

• 2 tbsp cornstarch

• 1 tsp curry powder (optional)

For the Creamy Butter Sauce:

• 1 tbsp oil

• 2–3 tbsp unsalted butter

• 2 cloves garlic, chopped

• 2 Thai bird’s eye chilies (optional for spice)

• 2 stalks curry leaves

• 1 cup evaporated milk

• 1 tbsp sweetened condensed milk (or sugar)

• 1 tsp salt (to taste)

Directions:

1. Marinate the Chicken:

   • In a bowl, combine chicken with egg, salt, pepper, oyster sauce, cornstarch, and curry powder. Coat evenly and set aside to marinate for 15 minutes.

2. Fry the Chicken:

   • Heat oil in a pan and deep fry the marinated chicken pieces until golden brown, about 5–7 minutes. Remove and set aside.

3. Make the Creamy Butter Sauce:

   • In a separate pan, heat oil and melt butter over medium heat. Add garlic, bird’s eye chilies, and curry leaves. Sauté until fragrant, about 2 minutes.

   • Add the evaporated milk, sweetened condensed milk, and salt. Stir until combined and bring to a gentle simmer.

4. Combine the Chicken and Sauce:

   • Add the fried chicken pieces back into the pan with the sauce. Toss to coat the chicken evenly with the creamy sauce.

5. Serve:

   • Serve the chicken hot, garnished with extra curry leaves, and enjoy with rice or a side of your choice.

Nutritional Value (per serving):

The exact nutritional value will depend on the ingredients used and portion sizes. However, based on typical values for the ingredients, here’s an estimate for a serving of this dish:

• Calories: 400-450 kcal

• Fat: 25g

  • Saturated Fat: 10g

• Cholesterol: 100mg

• Sodium: 800-1000mg

• Carbohydrates: 10-15g

  • Fiber: 1-2g

  • Sugar: 5g

• Protein: 35g

This recipe provides a good source of protein from the chicken, with rich, creamy flavors from the butter and evaporated milk. If you’re looking to make this dish a bit lighter, you can substitute regular milk for evaporated milk and adjust the amount of butter used.

The Appeal of Creamy Crispy Singapore Butter Chicken

The appeal of Creamy Crispy Singapore Butter Chicken lies in its unique combination of crispy fried chicken and a rich, indulgent butter sauce. The crispy chicken, coated in a flavorful marinate, is perfectly fried, creating a crunchy exterior while staying juicy and tender inside. The creamy butter sauce—infused with garlic, curry leaves, and Thai bird’s eye chilies—adds a smoky and aromatic flavor that elevates the chicken. The combination of evaporated milk and sweetened condensed milk gives the sauce a luscious, velvety texture, making every bite a comforting experience.

This dish also brings the perfect balance of savory, smoky, spicy, and creamy elements, and with a simple preparation process, it’s a dish that’s as easy to make as it is to enjoy. Whether it’s for a quick weeknight dinner or a more elaborate weekend meal, Creamy Crispy Singapore Butter Chicken delivers all the flavor and satisfaction you’re looking for.

Key Ingredients and Their Roles

• Chicken Breast: Boneless, skinless chicken breast is used for this dish. When sliced and marinated, it takes on the flavor of the seasonings and crisps up beautifully during frying, giving the dish its signature crunchy texture.

• Egg, Salt, and Pepper: The egg helps bind the seasonings to the chicken, while the salt and pepper enhance the chicken’s flavor, making it perfectly seasoned before frying.

• Oyster Sauce: Adds depth and umami to the marinade, balancing the sweetness and richness of the sauce.

• Cornstarch and Curry Powder: Cornstarch helps to create a crispy coating on the chicken when fried. Curry powder (optional) adds a subtle depth of flavor, lending a mild spice and earthiness.

• Evaporated Milk: This ingredient contributes to the creamy texture of the sauce, making it rich and velvety while blending well with the other flavors.

• Sweetened Condensed Milk: Adds a touch of sweetness to balance out the savory ingredients in the sauce. It enhances the richness of the dish and complements the spiciness of the chilies.

• Butter: The butter serves as the base of the sauce, enriching the flavor and creating the luscious, creamy texture that coats the chicken.

• Garlic, Bird’s Eye Chilies, and Curry Leaves: These ingredients bring an aromatic depth and spice to the sauce, with curry leaves adding a fragrant, slightly citrusy flavor that’s iconic in Singaporean cuisine. The garlic adds savoriness, and the bird’s eye chilies provide the heat.

Step-by-Step Preparation

Step 1: Marinate the Chicken
In a large bowl, combine the sliced chicken with the egg, salt, pepper, oyster sauce, cornstarch, and curry powder (if using). Mix everything together until the chicken is well coated. Let the chicken marinate for about 15 minutes to allow the flavors to develop.

Step 2: Fry the Chicken
In a large pan or wok, heat oil over medium-high heat. Once the oil is hot, fry the marinated chicken pieces for about 5-7 minutes, or until they turn golden brown and crispy. Be sure to fry in batches to avoid overcrowding the pan, which can cause the chicken to become soggy instead of crispy. Once fried, remove the chicken from the pan and set it aside on paper towels to drain excess oil.

Step 3: Make the Creamy Butter Sauce
In a separate pan, heat 1 tablespoon of oil and melt the butter over medium heat. Add the chopped garlic, Thai bird’s eye chilies, and curry leaves. Sauté them for about 2 minutes, or until fragrant, being careful not to burn the garlic.

Next, add the evaporated milk, sweetened condensed milk, and salt. Stir everything together and bring it to a gentle simmer. Allow the sauce to cook for a few minutes until it thickens slightly, creating a creamy texture.

Step 4: Combine the Chicken and Sauce
Once the sauce has thickened, add the fried chicken pieces to the pan. Toss them gently in the creamy sauce to coat them evenly. Allow the chicken to simmer in the sauce for a few more minutes to absorb the flavors and ensure everything is heated through.

Step 5: Serve
Serve the Creamy Crispy Singapore Butter Chicken hot, garnished with extra curry leaves for added fragrance and a pop of color. Pair it with steamed rice, couscous, or any side of your choice. The rice is perfect for soaking up the rich, creamy sauce.

Serving Suggestions

This dish pairs beautifully with a variety of sides:

• Rice: Serve the chicken over a bed of steamed jasmine rice or basmati rice to soak up the creamy sauce and add a satisfying base to the dish.

• Couscous: Fluffy couscous provides a light yet hearty accompaniment to the creamy chicken, offering a slightly nutty flavor that complements the richness of the dish.

• Sautéed Greens: A simple side of sautéed spinach or kale works well, adding a bit of freshness and bitterness to balance out the richness of the chicken and sauce.

• Naan or Flatbread: If you’re craving a bread option, naan or flatbread is perfect for scooping up the sauce and enjoying every last bite.

Conclusion

Creamy Crispy Singapore Butter Chicken is an indulgent, flavorful dish that combines crispy fried chicken with a rich, creamy, and spicy sauce. The dish brings together a perfect blend of textures and flavors—crispy, tender chicken, creamy sauce, and an aromatic, spicy kick from curry leaves and chilies. Whether served over rice or couscous, it’s a satisfying and comforting meal that’s sure to become a favorite in your recipe rotation. Easy to make and packed with flavor, this dish is perfect for a weeknight dinner or a special weekend meal. Enjoy!