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Creamy Crispy Singapore Butter Chicken Recipe Easy Homemade Delight

Creamy Crispy Singapore Butter Chicken - featured image
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A quick and satisfying recipe featuring crispy pan-fried chicken coated in a creamy, aromatic Singapore-style butter sauce. Perfect for busy weeknights and comforting meals.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 2 tsp garam masala
  • 1 tsp turmeric powder
  • 1 tsp chili powder or cayenne (adjust to taste)
  • 1 tsp salt
  • 1 tbsp lemon juice
  • 2 cloves garlic, minced
  • 1-inch piece ginger, grated
  • ½ cup all-purpose flour (or chickpea flour for gluten-free option)
  • 1 large egg, beaten
  • ½ cup panko breadcrumbs
  • 3 tbsp unsalted butter
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1 tsp curry powder
  • ½ cup heavy cream (or coconut cream for dairy-free)
  • ¼ cup chicken broth
  • 1 tsp sugar
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions

  1. Marinate the chicken: In a large bowl, combine chicken pieces with garam masala, turmeric, chili powder, salt, lemon juice, garlic, and ginger. Mix well to coat. Cover and let rest at room temperature for at least 15 minutes.
  2. Prepare coating stations: Set up three shallow dishes—one with flour, one with beaten egg, and one with panko breadcrumbs.
  3. Coat the chicken: Dredge each marinated chicken piece in flour, shaking off excess, then dip into egg, and coat thoroughly in panko breadcrumbs. Place coated pieces on a plate.
  4. Fry the chicken: Heat about ¼ inch vegetable oil in a skillet over medium heat. Fry chicken pieces in batches for 3-4 minutes per side until golden and crispy. Drain on paper towels.
  5. Make the butter sauce: Melt butter in a clean pan over medium heat. Add onions and sauté until translucent (about 5 minutes). Stir in garlic and tomato paste, cooking for 1 minute.
  6. Add spices and liquids: Mix in curry powder, then pour in chicken broth. Simmer for 3-4 minutes until sauce thickens slightly.
  7. Finish the sauce: Lower heat and stir in heavy cream and sugar. Season with salt and pepper. Warm gently without boiling.
  8. Combine chicken and sauce: Fold crispy chicken into the butter sauce and heat through for 2 minutes.
  9. Garnish and serve: Sprinkle chopped cilantro on top and serve immediately with steamed jasmine rice or warm flatbread.

Notes

Pat chicken dry before coating to avoid sogginess. Maintain medium oil heat to prevent burning. Fry in batches to keep oil temperature steady. Add cream off heat or on low to avoid curdling. Serve immediately for best crispness. Sauce can be loosened with chicken broth or water if too thick. For dairy-free, substitute butter with coconut oil and heavy cream with coconut cream. For gluten-free, use chickpea flour and gluten-free panko or crushed rice crackers.

Nutrition

Keywords: butter chicken, Singapore butter chicken, crispy chicken, creamy sauce, easy dinner, weeknight meal, pan-fried chicken

Find it online: https://emacrave.com/creamy-crispy-singapore-butter-chicken-recipe-easy-homemade-delight/