Go Back
–+ servings
Singapore Butter Chicken

Savory Singapore Butter Chicken for a Cozy Dinner Night

This Singapore Butter Chicken delivers a creamy, crispy experience for a cozy dinner night, melding rich flavors for an unforgettable dish.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Marinating Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian, Singaporean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 kg Boneless Chicken Thighs Provides tenderness and flavor.
  • 1 cup Buttermilk Tenderizes and adds moisture.
For the Coating
  • 1 tsp Turmeric Powder Adds color and a warm flavor.
  • 1 tsp Chili Powder Provides heat. Adjust as needed.
  • to taste Salt Enhances flavor.
  • 1 cup All-Purpose Flour Creates a crispy coating.
  • 1 cup Panko Breadcrumbs Ensures extra crunch.
For the Sauce
  • 4 tbsp Unsalted Butter Adds richness.
  • 2 cloves Garlic Cloves Infuses flavor.
  • 1 tbsp Ginger Adds zing and warmth.
  • 2 tbsp Red Curry Paste Provides depth and complexity.
  • 1 cup Coconut Milk Adds creaminess.
  • 2 tbsp Soy Sauce Adds umami.
  • 1 tbsp Sugar Balances flavors.
For Serving
  • 1 cup Fresh Cilantro For garnish.
  • 4 cups Steamed Rice Serves as base for chicken.
  • 2 Lime Wedges Adds brightness.

Equipment

  • deep skillet
  • Mixing bowl
  • Dredging station dishes

Method
 

Step-by-Step Instructions
  1. 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.
  2. Prepare for Frying: Set up dredging station with flour and panko breadcrumbs. Dredge marinated chicken in flour then panko.
  3. 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.
  4. Fry the Chicken: Fry chicken in batches for 4-5 minutes each side until golden brown and crispy. Drain on paper towels.
  5. Make the Sauce: In the same skillet, melt butter, add garlic and ginger, sauté until fragrant. Avoid burning garlic.
  6. Combine Ingredients: Stir in red curry paste, then add coconut milk, soy sauce, and sugar. Heat until bubbly.
  7. Add Chicken: Toss fried chicken in sauce for 2-3 minutes until well-coated.
  8. Serve: Plate over steamed rice, garnish with cilantro and lime wedges.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 5gVitamin A: 300IUVitamin C: 2mgCalcium: 30mgIron: 2mg

Notes

Ensure oil is hot before frying for a crispy finish. Test temperature with bread. Store leftovers in an airtight container for up to 3 days.

Tried this recipe?

Let us know how it was!