Making Creamy Crispy Singapore Butter Chicken involves several simple steps. Follow this guide to achieve delicious results:

1. Marinate the Chicken: In a bowl, combine chicken pieces with ginger-garlic paste, chili powder, turmeric powder, garam masala, and salt. Allow it to marinate for at least 15 minutes.

2. Prepare Coatings: Set up three bowls: one with flour, one with beaten eggs, and one with breadcrumbs.

3. Coat the Chicken: Dip each marinated chicken piece first into the flour, then the egg, and finally into the breadcrumbs to achieve a good coat.

4. Fry the Chicken: Heat vegetable oil in a deep frying pan over medium heat. Once hot, fry the chicken pieces until golden brown and crispy. Drain on paper towels.

5. Make the Sauce: In a separate saucepan, melt butter over medium heat. Add heavy cream, curry powder, sugar, and soy sauce. Stir until combined, and bring to a simmer.

6. Combine Chicken and Sauce: Once the sauce is thickened, gently toss in the fried chicken pieces, ensuring they are well coated.

7. Final Touches: Garnish with fresh cilantro and serve hot.