Creamy Crispy Singapore Butter Chicken: The Ultimate Butter Chicken Recipe
Introduction to Creamy Crispy Singapore Butter Chicken
If you’re looking for a delightful dish that combines crispy chicken with a rich, creamy sauce, then Creamy Crispy Singapore Butter Chicken is the perfect recipe for you! This dish is not only packed with flavor but also easy to make, making it an excellent choice for a weeknight dinner or a special occasion. Let’s dive into this delicious recipe that will have your family and friends asking for seconds!
A Personal Story Behind My Creamy Crispy Singapore Butter Chicken Journey
I first stumbled upon Butter Chicken during my travels in Singapore, where the dish was served at a local eatery. The blend of spices, butter, and creaminess left a lasting impression on me, and I knew I had to recreate it in my kitchen. Over the years, I’ve perfected this recipe to make it accessible to everyone, including those who may not be confident in their cooking skills. It’s a dish that brings back warm memories and is sure to become a favorite in your home as well.
What Makes This Creamy Crispy Singapore Butter Chicken Recipe Special?
What sets this recipe apart is its unique combination of crispy fried chicken enveloped in a luscious, buttery sauce. The use of evaporated milk gives it that creamy texture, while the garlic, curry leaves, and bird’s eye chilis add layers of flavor that will tantalize your taste buds. Plus, it’s a quick recipe that takes only about 35 minutes from start to finish, perfect for busy evenings!
The Full Creamy Crispy Singapore Butter Chicken Recipe
Ingredients
- 300 grams (about 0.66 pounds) chicken, sliced
- 1 egg
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp oyster sauce
- 2 tbsp cornstarch (plus extra for coating)
- 1 tsp curry powder (optional)
- 1 tbsp oil
- 2-3 tbsp unsalted butter
- 2 cloves garlic, chopped
- 2 Thai bird’s eye chilis, chopped (omit for non-spicy version)
- 2 stalks curry leaves
- 1 cup evaporated milk
- 1 tbsp sweetened condensed milk (or sugar)
- 1 tsp salt, or to taste
Instructions
- In a bowl, combine the sliced chicken, egg, salt, pepper, oyster sauce, cornstarch, and curry powder (if using). Mix well and let it marinate for about 15-20 minutes. Tip: Marinating helps to tenderize the chicken and infuse it with flavor.
- Heat oil in a deep pan over medium heat. Once hot, carefully add the marinated chicken pieces, ensuring they are coated in extra cornstarch. Fry until crispy and golden brown, about 5-7 minutes. Remove the chicken and set aside on a paper towel to drain excess oil. Tip: Don’t overcrowd the pan to ensure even cooking.
- In a separate pan, add 1 tablespoon of oil and melt the butter over low to medium heat.
- Once the butter is melted, add the chopped garlic, bird’s eye chilis, and curry leaves. Sauté for about 1-2 minutes until fragrant.
- Pour in the evaporated milk and stir in the sweetened condensed milk (or sugar) and salt. Allow the mixture to simmer for a couple of minutes.
- Add the fried chicken back into the pan and toss to coat the chicken in the buttery sauce. Cook for an additional 2-3 minutes until everything is heated through.
- Serve hot and enjoy your delicious crispy chicken in butter sauce! Tip: Pair this dish with steamed rice or roasted vegetables for a complete meal.
Serving Suggestions and Variations for Creamy Crispy Singapore Butter Chicken
This dish pairs wonderfully with fluffy white rice or fragrant jasmine rice to soak up the creamy sauce. For a healthier option, serve it alongside sautéed vegetables or a fresh salad. If you’re looking to mix things up, consider adding cashews for a crunchy texture or substituting the chicken with shrimp for a seafood twist. You can also adjust the spice level by adding more or fewer chilis according to your taste.
Frequently Asked Questions About Creamy Crispy Singapore Butter Chicken
Can I make this recipe in advance? Yes, you can marinate the chicken ahead of time and store it in the refrigerator for up to 24 hours. Just fry and prepare the sauce when you’re ready to serve.
What if I don’t have evaporated milk? You can substitute it with heavy cream or make your own by combining regular milk with a little bit of cornstarch to thicken it.
Is this dish spicy? The spiciness comes from the bird’s eye chilis. If you prefer a milder flavor, simply omit them from the recipe.
Creamy Crispy Singapore Butter Chicken
Ingredients
Main Ingredients
- 300 grams chicken, sliced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon oyster sauce
- 2 tablespoons cornstarch plus extra for coating
- 1 teaspoon curry powder optional
- 1 tablespoon oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, chopped
- 2 stalks curry leaves
- 1 cup evaporated milk
- 1 tablespoon sweetened condensed milk or sugar
- 1 teaspoon salt or to taste
Instructions
- In a bowl, combine the sliced chicken, egg, salt, pepper, oyster sauce, cornstarch, and curry powder (if using). Mix well and let it marinate for about 15-20 minutes.
- Heat oil in a deep pan over medium heat. Once hot, carefully add the marinated chicken pieces, ensuring they are coated in extra cornstarch. Fry until crispy and golden brown, about 5-7 minutes. Remove the chicken and set aside on a paper towel to drain excess oil.
- In a separate pan, add 1 tablespoon of oil and melt the butter over low to medium heat.
- Once the butter is melted, add the chopped garlic, bird’s eye chilis, and curry leaves. Sauté for about 1-2 minutes until fragrant.
- Pour in the evaporated milk and stir in the sweetened condensed milk (or sugar) and salt. Allow the mixture to simmer for a couple of minutes.
- Add the fried chicken back into the pan and toss to coat the chicken in the buttery sauce. Cook for an additional 2-3 minutes until everything is heated through.
- Serve hot and enjoy your delicious crispy chicken in butter sauce!