Butter Chicken, or Murgh Makhani, isn’t just a dish—it’s a legend. Born in Delhi in the 1950s at the famous Moti Mahal restaurant, it’s been warming hearts ever since. Traditionally, it’s made with lots of cream and butter, but today, we’re shaking things up. This version swaps the heavy dairy for coconut milk, giving it a delicious South Indian-inspired twist. The result? A creamy, flavorful curry that’s rich, cozy, and surprisingly easy to make. Ready to get started?
Quick Recipe Highlights
Prep & Cook Time:
- Prep: 15 minutes
- Cook: 25 minutes
- Marinate: 2 hours (or overnight if you’re feeling patient)
- Total: About 2 hours 40 minutes
Serves:
4 people. Cooking for a crowd? Just double the recipe.
Difficulty Level:
Easy-to-intermediate. No fancy skills needed—just follow the steps and let the spices do their magic.
What You’ll Need
Here’s the gear to grab before starting:
- A mixing bowl (marination station!)
- A sharp knife for chopping
- A skillet or heavy pan (or a Dutch oven works too)
- Measuring cups and spoons
Ingredients
For the Chicken Marinade:
- 1 lb. boneless chicken (thighs are best—juicy and tender!)
- ½ cup plain yogurt (Greek yogurt works great)
- 1 tsp garlic, minced
- 1 tsp fresh ginger, minced
- 1 tsp paprika
- 1 tsp ground cumin
- ½ tsp garam masala
- Pinch of salt and pepper
For the Curry Sauce:
- 2 tbsp olive oil
- 2 tbsp butter or ghee
- 1½ cups diced onions (red or yellow)
- 1 tsp fresh garlic, minced
- 1 tsp fresh ginger, minced
- 1 tsp garam masala
- ½ tsp turmeric
- ½ tsp coriander
- ¼ cup tomato paste
- 1 cup tomato puree
- ¾ cup chicken broth (or veggie broth for a lighter option)
- ½ cup canned coconut milk (full-fat for creaminess!)
- Salt and pepper to taste
Optional Garnishes:
- Fresh cilantro
- A drizzle of coconut cream
- A pinch of chili powder for heat
Step-by-Step Instructions
Step 1: Marinate the Chicken
Chop the chicken into bite-sized pieces. In a bowl, combine yogurt, garlic, ginger, and the spices for the marinade. Toss the chicken in, making sure it’s fully coated. Cover and refrigerate for at least two hours—overnight is even better.
Why marinate? It softens the chicken and loads it up with flavor.
Step 2: Sear the Chicken
Heat a tablespoon of oil in your skillet over medium-high heat. Sear the chicken pieces for about 3 minutes per side, until they’re golden brown. Don’t cook them all the way through just yet. Remove and set aside.
Step 3: Cook the Aromatics
In the same skillet, add another tablespoon of oil and the butter. Once melted, sauté the diced onions until they turn golden, about 5 minutes. Add garlic, ginger, and your spices (garam masala, turmeric, coriander). Stir for a minute or two until your kitchen smells incredible.
Pro Tip: Don’t rush this step—it builds the base flavors for your dish.
Step 4: Build the Sauce
Stir in the tomato paste and cook for 2 minutes to get rid of the raw taste. Add the tomato puree, a pinch of salt, and the broth. Stir well, bring it to a gentle boil, then lower the heat. Let it simmer for about 10 minutes.
The goal? A thick, rich sauce that clings to your spoon.
Step 5: Simmer the Chicken
Add the seared chicken back into the skillet, along with any juices it released. Stir to coat the chicken in that beautiful sauce. Simmer for another 5–10 minutes until the chicken is cooked through.
Step 6: Finish with Coconut Milk
Pour in the coconut milk and stir. Let it cook for just a couple of minutes on low heat. Don’t let it boil—you want a silky, creamy sauce.
Too thick? Add a splash of broth or water to thin it out.
How to Serve
This dish pairs perfectly with:
- Steamed basmati rice for a classic combo
- Warm naan for scooping up all that delicious sauce
- Cauliflower rice if you’re going low-carb
Garnish Options: A sprinkle of fresh cilantro, a drizzle of coconut cream, or a pinch of chili powder to spice things up.
Leftovers & Storage
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating Tip: Use low heat and add a splash of water or broth to loosen up the sauce.
Variations
Want to make it your own? Try these ideas:
- Vegan: Swap the chicken for tofu or roasted cauliflower and use coconut yogurt in the marinade.
- Extra Heat: Stir in some Kashmiri chili or cayenne.
- Low-Carb: Serve over cauliflower rice instead of regular rice.
This Coconut Milk Butter Chicken is like a warm hug in a bowl—full of comforting spices, a creamy sauce, and just the right amount of heat. Whether you’re cooking for family, friends, or just yourself, this one’s sure to impress. Enjoy!
PrintCoconut Milk Butter Chicken
This Coconut Milk Butter Chicken is a creamy, flavorful twist on the classic Indian dish, Murgh Makhani. By swapping traditional cream with coconut milk, it offers a luscious dairy-free option while retaining its rich, spiced tomato-based sauce. Perfect for weeknight dinners or special occasions, this recipe is both comforting and versatile.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 40 minutes (+Marinating Time)
- Yield: 4 1x
- Category: Main Course
- Cuisine: Indian
Ingredients
Marinade:
- 1 pound boneless, skinless chicken breasts or thighs (thighs preferred for juiciness)
- ½ cup full-fat Greek yogurt (or plain unsweetened yogurt)
- 1 teaspoon fresh garlic, minced or paste
- 1 teaspoon fresh ginger root, minced or paste
- 1 teaspoon sweet paprika
- 1 teaspoon ground cumin
- ½ teaspoon garam masala
- Salt and black pepper to taste
Butter Chicken Masala:
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter (or ghee for richer flavor)
- 1½ cups red onion (or yellow onion), finely diced
- 1 teaspoon fresh garlic, minced or paste
- 1 teaspoon fresh ginger root, minced or paste
- 1 teaspoon garam masala
- ½ teaspoon ground turmeric
- ½ teaspoon ground coriander
- ¼ cup tomato paste
- 1 cup tomato puree (thick, plain tomato sauce)
- Salt and black pepper to taste
- 1 teaspoon sweet paprika (not smoked)
- ¾ cup low-sodium chicken broth (or vegetable broth)
- ½ cup full-fat coconut milk
Optional Garnishes:
- Kashmiri red chili powder (for heat)
- Coconut cream drizzle
- Fresh cilantro leaves
Instructions
Cut the chicken into bite-sized pieces and mix with yogurt, garlic, ginger, paprika, cumin, garam masala, salt, and pepper in a large bowl. Cover and refrigerate for at least 2 hours or overnight for best results.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear chicken pieces for about 3 minutes per side until lightly browned. Pour any leftover marinade into the pan. Remove from heat and set aside.
Wipe the skillet clean and add another tablespoon of olive oil along with butter. Sauté diced onions until golden brown (about five minutes). Add garlic, ginger, garam masala, turmeric, coriander, and paprika. Stir for about one minute until fragrant.
Stir in tomato paste and cook for two minutes to reduce its raw flavor. Add tomato puree, broth, salt, pepper, and honey (optional). Bring to a boil, then reduce to a simmer for about ten minutes until slightly thickened.
Return the seared chicken to the skillet along with its juices. Stir gently to coat with the sauce. Simmer on low heat for an additional five to ten minutes until fully cooked.
Stir in coconut milk and an extra tablespoon of butter. Cook on low heat for one to two minutes without boiling. Adjust seasoning as needed. If the sauce is too thick, add more broth or water.
Garnish with fresh cilantro and a drizzle of coconut cream. Serve hot over basmati rice or with naan bread.
Notes
Serving Suggestions:
Pair this dish with fluffy basmati rice or warm naan bread for a complete meal. A side of cucumber raita or roasted vegetables complements it beautifully.
Tips & Tricks:
- For maximum flavor, marinate the chicken overnight.
- Avoid boiling the coconut milk—it may curdle.
- Use full-fat coconut milk for a creamier texture; light versions may thin out the sauce.
- Adjust spice levels by adding more Kashmiri chili powder or cayenne pepper.
Storage & Reheating:
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop over low heat or in short microwave intervals to avoid overcooking. Add a splash of water or broth if needed to loosen the sauce.
Freezing Tip: Cool completely before freezing in portioned containers for up to three months. Thaw overnight in the fridge before reheating.
