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Singapore Butter Chicken

Crispy Singapore Butter Chicken: Creamy Comfort in 30 Minutes

Indulge in this Crispy Singapore Butter Chicken recipe, blending buttery richness and crunchy texture for a comforting meal ready in just 30 minutes.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Singaporean
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb Boneless Chicken Thighs Tender and juicy, perfect for frying.
  • 1 cup Buttermilk Marinates chicken for flavor and tenderness.
  • 1 tbsp Turmeric Powder Adds earthy flavor and vibrant color.
  • 1 tbsp Chili Powder Gives heat; adjust to taste.
  • 1 tsp Salt Essential for marinating and seasoning.
For the Coating
  • 1 cup All-Purpose Flour Provides a crispy coating.
  • 1 cup Breadcrumbs (Panko) Creates an extra crispy texture.
For the Sauce
  • 1/2 cup Unsalted Butter Adds richness to the sauce.
  • 1/4 cup Vegetable Oil Essential for frying.
  • 3 cloves Garlic Cloves Fresh is best, for depth and aroma.
  • 1 tbsp Ginger Imparts fresh zest.
  • 2 tbsp Red Curry Paste Offers a spicy kick.
  • 1 can Coconut Milk Provides creaminess to the sauce.
  • 2 tbsp Soy Sauce Adds umami flavor.
  • 1 tbsp Sugar Balances flavors.
  • Salt to Taste Adjust as necessary.
  • 1/4 cup Fresh Cilantro A fresh garnish.

Equipment

  • Skillet
  • mixing bowl
  • Shallow Dishes

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine boneless chicken thighs with buttermilk, turmeric powder, chili powder, and salt. Let it marinate for at least 30 minutes.
  2. Set up a breading station with all-purpose flour and panko breadcrumbs. First, dredge chicken in flour and then coat with panko breadcrumbs.
  3. Heat vegetable oil in a skillet over medium-high heat until hot. Test with a small piece of chicken to see if it sizzles.
  4. Fry the breaded chicken pieces for about 4-5 minutes on each side until golden brown. Transfer to a paper towel-lined plate.
  5. In the same skillet, reduce heat and add unsalted butter. Sauté minced garlic and ginger until fragrant.
  6. Add red curry paste, stir, then pour in coconut milk, soy sauce, sugar, and additional salt. Mix well.
  7. Return the fried chicken to the skillet and simmer for an additional 2-3 minutes to absorb the sauce's flavors.

Nutrition

Serving: 1servingsCalories: 600kcalCarbohydrates: 40gProtein: 30gFat: 35gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 2mg

Notes

Marinate chicken wisely and adjust spice level to your preference. Store leftovers in the fridge or freezer for longer freshness.

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