Creamy Crispy Singapore Butter Chicken
A delightful dish featuring crispy chicken bites enveloped in a rich and creamy sauce, perfect for family meals or entertaining guests.
Ingredients
For the Chicken
- 500 grams chicken thighs, boneless and skinless Recommended for juiciness.
- 1 cup all-purpose flour For dredging.
- 2 pieces eggs, beaten For binding the breadcrumbs.
- 1 cup breadcrumbs For coating the chicken.
- to taste Salt and pepper For seasoning the chicken.
- Vegetable oil for frying Use enough to cover the bottom of the pan.
For the Sauce
- 4 tablespoons unsalted butter Adds richness to the sauce.
- 4 cloves garlic, minced For flavor.
- 1 inch piece of ginger, minced For depth of flavor.
- 1-2 pieces green chilies, chopped Adjust according to spice level.
- 1 tablespoon curry powder For seasoning the sauce.
- 1 teaspoon sugar Balance the flavors.
- 1 tablespoon soy sauce For umami.
- 1 cup heavy cream Makes the sauce creamy.
For Garnish
- to taste Chopped cilantro Adds freshness.
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Cut the chicken thighs into bite-sized pieces and season with salt and pepper.
- Set up a dredging station with three bowls: one for flour, one for beaten eggs, and one for breadcrumbs.
- Dredge each piece of chicken in flour, then dip in beaten eggs, followed by coating with breadcrumbs.
Cooking
- Heat vegetable oil in a large frying pan over medium-high heat.
- Fry the chicken pieces in batches until golden brown and crispy, about 5-7 minutes.
- Remove from the pan and drain on paper towels.
- In a clean pan, melt butter over medium heat, then add minced garlic, ginger, and chopped green chilies. Sauté until fragrant.
- Stir in curry powder and sugar, followed by soy sauce. Mix well before adding heavy cream.
- Allow the sauce to simmer for about 5 minutes until it thickens slightly.
- Gently fold the fried chicken into the sauce and cook for an additional 2-3 minutes until heated through.
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Notes
Serve with steamed rice, garlic naan or fried rice for a complete meal. Ensure extra sauce is available for those who want more.