Coconut 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.
Find it online: https://paleo.recipes/coconut-milk-butter-chicken/