As I stared down at the glistening golden pieces of chicken, I was instantly transported to the bustling streets of Singapore. This Creamy Crispy Singapore Butter Chicken encapsulates the very essence of comfort food, effortlessly blending the crunch of perfectly fried chicken with a velvety sauce that’s rich, aromatic, and slightly spicy. What’s more, this dish is not only quick to whip up but also a real showstopper for dinner guests, making it an ideal weeknight meal or a special occasion dish. The combination of coconut milk and red curry gives it a unique twist, whisking your tastebuds away on a delicious adventure. Are you ready to dive into this fusion of textures and flavors? Let’s get cooking!
What’s so special about this recipe?
Irresistible Combination: The tender chicken paired with a crispy exterior and creamy sauce creates an unforgettable harmony of textures.
Kid-Friendly Flavors: With a tasty mild spice level, it’s perfect for little ones and adults alike—just adjust the heat as needed!
Quick and Easy: This dish is perfect for busy weeknights, requiring under an hour to prepare, so you can enjoy homemade comfort food without lengthy prep.
Impressive Presentation: Serve it over fragrant jasmine rice and garnish with cilantro and lime for a dish that looks as good as it tastes, just like my Grilled Chicken Avocado or Cheesy Chicken Cordon!
Versatile: Whether you make it for a cozy dinner or impress guests, this crowd-pleaser never fails to delight.
Singapore Butter Chicken Ingredients
Dive into the delicious details that make this comforting dish a standout!
For the Chicken:
- Chicken Thighs – Provides tenderness and flavor. Use boneless for ease.
- Buttermilk – Tenderizes and adds moisture. Regular milk with lemon juice can substitute.
For the Coating:
- Turmeric Powder – Adds color and a warm, earthy flavor. No substitutes recommended.
- Chili Powder – Provides heat. Adjust quantity for personal preference.
- Salt – Enhances flavor. Use to taste.
- All-Purpose Flour – Creates the base for a crispy coating. Gluten-free flour can substitute.
- Breadcrumbs (Panko) – Ensures extra crunch. Regular breadcrumbs can be used but may not be as crisp.
For the Sauce:
- Unsalted Butter – Adds richness to the sauce. Can substitute with olive oil for a lighter option.
- Garlic Cloves – Infuses flavor. Fresh garlic is recommended, but powder can substitute in a pinch.
- Ginger – Adds zing and warmth. Store-bought ginger paste is a convenience alternative.
- Red Curry Paste – Provides depth and complexity. For less heat, use a milder curry paste.
- Coconut Milk – Creaminess and tropical flavor. Can substitute with heavy cream for richness without coconut flavor.
- Soy Sauce – Adds umami. Use tamari for a gluten-free option.
- Sugar – Balances flavors. Honey or agave syrup can be used as a substitute.
For Serving:
- Fresh Cilantro – For garnish. Any fresh herb can be used for variation.
- Steamed Rice – Serves as a base for the chicken. Quinoa or cauliflower rice can be alternatives.
- Lime Wedges – Adds brightness. Lemon can replace lime if necessary.
Step‑by‑Step Instructions for Creamy Crispy Singapore Butter Chicken
Step 1: Marinate the Chicken
Begin by placing the boneless chicken thighs in a large mixing bowl. Pour in the buttermilk, then sprinkle with turmeric, chili powder, and salt. Mix well until the chicken is evenly coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, allowing the flavors to infuse and the chicken to tenderize.
Step 2: Prepare for Frying
After marinating, set up your dredging station. In one shallow dish, place all-purpose flour seasoned with a pinch of salt. In another dish, spread out panko breadcrumbs. Remove chicken from the marinade, allowing excess to drip off. Dredge each piece first in flour, then thoroughly coat with panko, ensuring a crisp exterior on each chicken piece.
Step 3: Heat the Oil
In a deep skillet or heavy-bottom pan, pour in enough vegetable oil to cover the bottom by about half an inch. Heat the oil over medium-high heat, checking the temperature by dropping a small piece of bread; it should sizzle and turn golden within 30 seconds. This ensures a perfect frying temperature for your crispy Singapore Butter Chicken.
Step 4: Fry the Chicken
Carefully add the coated chicken pieces to the hot oil in batches so as not to overcrowd the pan. Fry for about 4-5 minutes on each side until golden brown and crispy. Use tongs to turn the chicken halfway through for an even cook. Once cooked, transfer the chicken to a paper towel-lined plate to drain excess oil.
Step 5: Make the Sauce
In the same skillet, lower the heat to medium and add unsalted butter, allowing it to melt completely. Once melted, add minced garlic and grated ginger, sautéing for about 1-2 minutes until fragrant and slightly golden. Be careful not to burn the garlic, as this can introduce bitterness to your creamy sauce.
Step 6: Combine Ingredients
Stir in the red curry paste and let it cook for an additional minute, ensuring it blends well with the garlic and ginger. Gradually add the coconut milk, soy sauce, and sugar, stirring frequently. Allow the sauce to heat through until it bubbles gently, letting the delicious aromas fill your kitchen.
Step 7: Add Chicken
Once the sauce is ready, bring the fried chicken pieces back to the pan. Gently toss them in the sauce, making sure they are well-coated and heated through for an additional 2-3 minutes. The creamy sauce should cling beautifully to the crispy chicken, creating a delightful dish of Creamy Crispy Singapore Butter Chicken.
Step 8: Serve
To serve, plate the creamy chicken over a bed of steamed rice. Garnish generously with fresh cilantro and lime wedges for brightness. This comforting dish not only looks enticing but also offers a perfect harmony of flavors, making it a fantastic centerpiece for family dinners or entertaining guests.
Make Ahead Options
These Creamy Crispy Singapore Butter Chicken are perfect for meal prep enthusiasts! You can marinate the chicken in buttermilk, turmeric, chili powder, and salt up to 24 hours in advance, allowing the flavors to meld beautifully. The dredged chicken can be prepared and stored in the refrigerator for up to 3 days, ensuring the crispiness is preserved until you’re ready to fry. When it’s time to serve, simply heat the oil and fry the chicken pieces until golden brown, then combine with your prepared sauce. With these make ahead options, you’ll enjoy a delightful meal with minimal effort, bringing comfort food to your table on busy weeknights!
Expert Tips for Singapore Butter Chicken
Hot Oil: Ensure your oil is at the right temperature before frying to avoid soggy chicken. Test with a small bread piece; it should sizzle immediately.
Batch Frying: Fry the chicken in small batches to maintain oil temperature and achieve that desired crispy coating. Overcrowding can lead to uneven cooking.
Fresh Ingredients: Using fresh garlic and ginger significantly enhances the flavor of the creamy sauce. If you must use powdered versions, adjust the amounts carefully.
Flavor Balance: Always taste the sauce before serving. If it’s too spicy, balance with an extra dollop of sugar or a splash of coconut milk, enhancing your Singapore Butter Chicken.
Singapore Butter Chicken Variations
Feel free to personalize this dish to suit your taste buds and dietary needs!
Leaner Chicken: Substitute chicken thighs with chicken breasts for a lighter version. While a bit less juicy, they still absorb the delicious flavors beautifully.
Creamy Alternative: Swap coconut milk with Greek yogurt for a tangy kick that adds depth to the sauce. This variation is especially appealing if you’re looking for a different texture!
Vegetable Boost: Add colorful veggies like bell peppers or snap peas to the sauce for a nutritious twist. They’ll not only enhance the flavor but also bring extra crunch and vibrancy.
Spice Level: Adjust the chili powder to customize the heat based on your audience. For mild flavors, cut back; for a fiery bite, add more—don’t hold back if you love heat!
Gluten-Free Option: Use a gluten-free all-purpose flour blend instead of regular flour for dredging. Your crispy chicken can still shine without worrying about gluten!
Fresh Herb Swap: If cilantro isn’t your favorite, use fresh basil or parsley as a garnish instead. Each herb will lend a different yet delightful fragrance to your finished dish.
Cashew Cream: Want to make it dairy-free? Blend soaked cashews with a bit of water until creamy and use it as a substitute for butter and coconut milk in the sauce. It delivers richness without the dairy!
Cauliflower Rice: For a lighter side, serve over cauliflower rice instead of jasmine rice. It’s a fantastic low-carb alternative that complements the dish well.
For more ideas, check out my culinary adventures with Honey Butter Cajun Shrimp Grits or try my delicious Avocado Chicken Cobb Salad Delight!
What to Serve with Creamy Crispy Singapore Butter Chicken
Elevate your dining experience by pairing flavors that harmonize beautifully with your tender, crispy chicken coated in a luscious sauce.
- Fragrant Jasmine Rice: Fluffy rice is the perfect base to absorb the creamy sauce, creating a delightful combination of flavors and textures.
- Steamed Vegetables: Bright broccoli, carrots, and snap peas add a fresh crunch that complements the richness of the butter chicken while bringing color to the plate.
- Cucumber Salad: A light cucumber and mint salad provides a refreshing contrast, balancing the spicy and creamy elements of the dish beautifully.
- Garlic Naan: Soft, warm naan is perfect for scooping up the chicken and sauce; its garlicky flavor enhances the overall experience while adding a delightful chew.
- Spicy Mango Chutney: This sweet and tangy condiment adds an extra kick, harmonizing with the dish’s flavors and providing a burst of fruity brightness.
- Chilled White Wine: Pair your meal with a crisp Sauvignon Blanc that complements the spices and richness, enhancing those tropical notes in the curry.
- Coconut Rice Pudding: For dessert, indulge in a creamy coconut rice pudding that echoes the tropical theme while sweetening the palate after a spicy dinner.
Storage Tips for Singapore Butter Chicken
Fridge: Store leftovers in an airtight container for up to 3 days. This way, the flavors meld beautifully while keeping your creamy butter chicken fresh.
Freezer: For longer storage, freeze portions in airtight containers for up to 3 months. Make sure to leave some space for expansion as the sauce may thicken when frozen.
Reheating: To restore the crispiness, reheat in a hot skillet with a splash of oil, or bake in the oven at 350°F (175°C) until heated through. Avoid microwaving, as it may make the chicken soggy.
Enjoying Leftovers: Use leftover Singapore Butter Chicken to jazz up a stir-fry or toss into a salad. The creamy flavors will transport your taste buds all over again!
Creamy Crispy Singapore Butter Chicken Recipe FAQs
What type of chicken should I choose for this recipe?
I recommend using boneless chicken thighs as they provide tenderness and deep flavor. If you prefer a leaner option, chicken breasts work well too, but make sure to not overcook them to keep them juicy.
How do I know when the oil is hot enough for frying?
You can check the oil’s readiness by dropping a small piece of bread into the hot oil. If it sizzles and turns golden brown within 30 seconds, you’re good to go! This ensures the chicken fries up crispy.
Can I freeze leftover Singapore Butter Chicken?
Absolutely! For freezing, place portions in airtight containers and store them for up to 3 months. Don’t forget to leave some space for expansion as the sauce may thicken when frozen. It’s a great way to enjoy this delightful dish later!
How do I store the leftovers properly?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This keeps the flavors wonderful as they meld together. When reheating, I recommend using a skillet with a splash of oil to restore some crispness.
What should I do if the sauce is too spicy?
If the sauce turns out too spicy for your taste, a great way to balance it is by adding a little extra sugar or coconut milk. This will mellow the heat without affecting the overall deliciousness of your creamy Singapore Butter Chicken.
Can I make this dish gluten-free?
Very! You can easily substitute all-purpose flour with gluten-free flour for the coating and use tamari instead of soy sauce in the recipe, keeping the flavors intact while accommodating dietary restrictions.
Savory Singapore Butter Chicken for a Cozy Dinner Night
Ingredients
Equipment
Method
- Marinate the Chicken: Place chicken thighs in a bowl, add buttermilk, turmeric, chili powder, and salt. Mix, cover, and refrigerate for at least 30 minutes.
- Prepare for Frying: Set up dredging station with flour and panko breadcrumbs. Dredge marinated chicken in flour then panko.
- Heat the Oil: Pour oil into skillet to cover bottom by half an inch and heat over medium-high until a small piece of bread sizzles.
- Fry the Chicken: Fry chicken in batches for 4-5 minutes each side until golden brown and crispy. Drain on paper towels.
- Make the Sauce: In the same skillet, melt butter, add garlic and ginger, sauté until fragrant. Avoid burning garlic.
- Combine Ingredients: Stir in red curry paste, then add coconut milk, soy sauce, and sugar. Heat until bubbly.
- Add Chicken: Toss fried chicken in sauce for 2-3 minutes until well-coated.
- Serve: Plate over steamed rice, garnish with cilantro and lime wedges.
