What makes Singapore butter chicken different from traditional Indian butter chicken?

Singapore butter chicken, often called creamy butter chicken or buttermilk chicken locally, differs from traditional Indian butter chicken by its cooking method and sauce. The chicken pieces are first fried until crispy, then coated in a rich sauce made with butter, evaporated milk, and sometimes condensed milk. This results in a smoother, creamier texture without the usual tomato base found in Indian butter chicken. It is a popular dish in Singapore and Malaysia’s zi char cuisine.

What is the best type of chicken to use for making Singapore butter chicken?

Chicken thighs or breasts cut into bite-size pieces are best for Singapore butter chicken. Thigh meat is juicier and remains tender after frying, while breast meat provides a leaner texture. Ensure the pieces are evenly sized for consistent cooking. Marinating the chicken before frying helps to add flavor and keep the meat moist.

How do I make the sauce for Singapore creamy butter chicken at home?

To make the sauce, start by melting butter in a pan and sauté minced garlic, chili, and curry leaves until fragrant. Add evaporated milk and simmer gently. Stir in condensed milk for sweetness, along with chicken powder, salt, and sugar. Cook the mixture until it slightly thickens. Finally, toss the fried chicken in the sauce and serve immediately for the best flavor and texture.

Can I substitute evaporated milk in Singapore butter chicken sauce?

Yes, if evaporated milk is not available, you can substitute with heavy cream diluted with a little water or full-fat milk. Keep in mind that using milk may result in a thinner sauce and less richness compared to evaporated milk, but the dish will still be flavorful and creamy.

How do I prevent the chicken from becoming soggy when making Singapore butter chicken?

To keep chicken crispy, avoid overcrowding the pan when frying and cook in batches over medium to medium-high heat. Fry each piece for 5 to 7 minutes until golden brown. After frying, drain excess oil on paper towels before tossing the chicken in the sauce. Serving immediately after coating ensures the chicken maintains its texture.

Singapore Butter Chicken Recipe With Creamy Crispy Flavor

Ingredients

Scale

300–500 grams boneless chicken breast or thighs
1 large egg
1 teaspoon salt
1 teaspoon pepper
1 tablespoon oyster sauce
1 teaspoon curry powder
2 teaspoons sugar
80 grams tapioca starch or cornstarch
1 to 2 tablespoons cooking oil
20 to 40 grams unsalted butter
2 cloves garlic, finely chopped
2 Thai Bird’s Eye chilies
2 to 4 stalks fresh curry leaves
1 cup evaporated milk
1 tablespoon sweetened condensed milk or sugar
1 teaspoon salt
1 teaspoon chicken powder or chicken bouillon

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Instructions

1. Marinate chicken with egg, salt, pepper, oyster sauce, curry powder, and sugar. Let sit for 30 minutes to 1 hour.
2. Coat the marinated chicken with starch or flour mix for crispiness.
3. Deep fry chicken in batches in medium-high oil until golden brown and crispy, about 5 to 7 minutes per batch. Double fry for extra crispiness.
4. Drain chicken on paper towels and set aside.
5. Prepare butter sauce by heating oil and butter in a pan. Add garlic, chilies, and curry leaves; sauté until fragrant.
6. Stir in evaporated milk, sweetened condensed milk, salt, and chicken powder; simmer until thickened.
7. Toss fried chicken in sauce, ensuring even coating. Serve immediately.

Last Step:

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Notes

🍋 Boneless chicken thighs yield juicier results.
🔥 Curry leaves are essential for authentic taste; substitute with kaffir lime leaves or basil if needed.
🥛 Evaporated milk adds creaminess; substitute whole milk or diluted cream if unavailable.

Author: Brandi Oshea
Prep Time: 15 to 30 minutes
Marinate Time: 30 minutes to 1 hour
Cook Time: 15 to 40 minutes
Category: Main Course
Method: Frying and Simmering
Cuisine: Singaporean
Diet: Non-Vegetarian

Nutrition

Serving Size: 1 portion
Calories: 400
Sugar: 12g
Sodium: 780mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 28g
Cholesterol: 135mg