Description
A rich and indulgent twist on the classic, this Singapore-style butter chicken features crispy fried chicken pieces coated in a luscious, creamy butter sauce infused with curry leaves and chili.
Ingredients
Scale
- 500g boneless chicken thighs, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1 egg
- 1/2 tsp salt
- 1/4 tsp pepper
- Oil for deep frying
- 3 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 red chili, sliced (optional)
- 1 sprig curry leaves
- 1/2 cup evaporated milk
- 2 tbsp condensed milk
- 1 tsp sugar
- Salt to taste
Instructions
- In a bowl, mix chicken with salt, pepper, egg, cornstarch, and flour to form a light batter.
- Heat oil in a pan and deep-fry the chicken pieces in batches until golden and crispy. Drain on paper towels.
- In a clean pan, melt butter over medium heat. Add garlic, curry leaves, and chili, and sauté until fragrant.
- Pour in evaporated milk, condensed milk, and sugar. Simmer for 2-3 minutes until slightly thickened. Season with salt to taste.
- Add the crispy chicken to the sauce and toss to coat evenly.
- Serve hot with steamed rice or mantou buns.
Notes
- For a spicier version, add more chili or chili flakes to the butter sauce.
- You can substitute evaporated milk with heavy cream if preferred.
- Best served immediately to maintain crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 420mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg
Keywords: Singapore butter chicken, creamy butter chicken, crispy chicken, Asian fusion, curry leaf chicken