Creating Creamy Crispy Singapore Butter Chicken is straightforward if you follow these steps closely:

1. Prepare the Chicken: In a bowl, combine the chicken pieces with salt, black pepper, turmeric, and chili powder. Allow it to marinate for at least 15 minutes.

2. Coat the Chicken: Dredge the marinated chicken pieces in all-purpose flour, shaking off excess. Dip them into the beaten eggs, ensuring they are well-coated.

3. Fry the Chicken: Heat oil in a pan over medium heat. Fry the chicken pieces in batches until golden brown and crispy. Remove them and place them on paper towels to absorb excess oil.

4. Prepare the Sauce: In the same pan, melt the butter over low flame. Add minced garlic and ginger, sautéing until fragrant.

5. Add Chilies and Flavors: Stir in the slit green chilies, soy sauce, and sugar. Cook for an additional minute to blend the flavors.

6. Incorporate Cream: Pour in the heavy cream, stirring to combine. Allow the sauce to simmer on low for about 5 minutes until slightly thickened.

7. Combine Chicken and Sauce: Add the crispy chicken pieces to the creamy mixture, ensuring each piece is well-coated. Allow it to cook for another 2-3 minutes, ensuring everything is heated through.

8. Garnish and Serve: Transfer the dish to a serving platter and garnish with freshly chopped cilantro. Serve hot, paired with rice or naan.