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–+ servings
Singapore Butter Chicken

Crispy Singapore Butter Chicken That's Perfectly Creamy

This Creamy Singapore Butter Chicken combines crispy chicken thighs with a rich coconut sauce, offering irresistible flavors that will impress any dinner guest.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Singaporean
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb Boneless Chicken Thighs Can substitute with chicken breasts
  • 1 cup Buttermilk Can substitute with milk and lemon juice
  • 1 tsp Turmeric Powder
  • 1 tsp Chili Powder Adjust to taste
  • 1 tsp Salt
For the Coating
  • 1 cup All-Purpose Flour
  • 1 cup Breadcrumbs (Panko) Can use regular breadcrumbs
For the Sauce
  • 4 tbsp Unsalted Butter
  • 1 cup Vegetable Oil Can use canola oil
  • 3 cloves Garlic (minced)
  • 1 in Ginger (grated)
  • 2 tbsp Red Curry Paste Adjust to taste
  • 1 can Coconut Milk
  • 1 tbsp Soy Sauce Tamari for gluten-free option
  • 1 tbsp Sugar
For Serving
  • 1 bunch Fresh Cilantro For garnish
  • 2 cups Steamed Rice
  • 2 wedges Lime For serving

Equipment

  • large bowl
  • Shallow Dishes
  • Large Skillet
  • Plate

Method
 

Step-by-Step Instructions
  1. In a large bowl, combine boneless chicken thighs, buttermilk, turmeric powder, chili powder, and salt. Mix well and marinate in the refrigerator for at least 30 minutes.
  2. Set up a dredging station with all-purpose flour and panko breadcrumbs in separate shallow dishes. Coat marinated chicken in flour, then breadcrumbs.
  3. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 350°F (175°C).
  4. Fry coated chicken pieces in batches for 4-5 minutes on each side until golden brown and crispy. Drain on paper towels.
  5. Lower heat and add unsalted butter to the same skillet. Sauté minced garlic and grated ginger for 1-2 minutes.
  6. Stir in red curry paste and cook for an additional minute. Add coconut milk, soy sauce, sugar, and salt; simmer for 3-5 minutes until thickened.
  7. Return fried chicken to the skillet, coat in sauce, and cook for an additional 2-3 minutes. Serve hot over steamed rice, garnished with cilantro and lime wedges.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 2gSugar: 5gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

For deeper flavor, marinate the chicken longer. Fry in batches to avoid overcrowding the pan.

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