Butter chicken is a popular Indian dish made with marinated chicken cooked in a creamy tomato sauce enriched with spices. Traditionally, it includes a variety of spices like garam masala, turmeric, and ginger, which create a warm, aromatic flavor profile. The addition of coconut milk in this recipe offers a lighter, yet equally satisfying alternative to the traditional heavy cream.

To prepare this delicious butter chicken with coconut milk, gather the following ingredients:

Chicken: 1 pound of boneless, skinless chicken breasts or thighs, cut into bite-sized pieces.
Marinade:
½ cup full-fat Greek yogurt
1 teaspoon minced garlic
1 teaspoon minced ginger
1 teaspoon paprika
1 teaspoon cumin
Salt and pepper to taste
For the Sauce:
2 tablespoons olive oil
2 tablespoons unsalted butter
1 medium onion, finely diced
1 teaspoon minced garlic
1 teaspoon minced ginger
1 tablespoon garam masala
½ teaspoon turmeric
¼ cup tomato paste
1 cup tomato puree
1 cup coconut milk
Salt and pepper to taste
Fresh cilantro for garnish (optional)

Prepare the Marinade: In a large bowl, combine yogurt, garlic, ginger, paprika, cumin, salt, and pepper. Mix well.
Marinate the Chicken: Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or overnight for deeper flavor.

Sear the Chicken: In a large skillet, heat olive oil over medium-high heat. Add the marinated chicken and sear for about 3-4 minutes on each side until golden brown. Remove from the skillet and set aside.

Prepare the Sauce: In the same skillet, add butter and let it melt. Then, add diced onions and cook until they are soft and translucent (about 5 minutes). Stir in minced garlic and ginger, cooking for an additional minute.

Add Spices: Sprinkle in garam masala and turmeric, stirring until fragrant (about 30 seconds).

Incorporate Tomato and Coconut: Add tomato paste and puree, stirring to combine. Allow the mixture to simmer for a few minutes before pouring in the coconut milk. Season with salt and pepper to taste.

Combine Chicken with Sauce: Return the seared chicken to the skillet, ensuring it is coated in the sauce. Let it simmer for about 10-15 minutes, allowing the flavors to meld and the chicken to cook through.

Serve your butter chicken over fluffy basmati rice or with warm naan bread to soak up the creamy sauce. Garnish with fresh cilantro for an added burst of flavor.

The orange hue of butter chicken primarily comes from the combination of tomato paste and the colorful spices used in the recipe, particularly the turmeric and paprika.

While butter chicken does contain spices, it is generally considered a mild dish. The spices add depth and flavor rather than heat, making it a family-friendly meal.

Yes! Butter chicken can be made ahead of time and stored in the refrigerator for up to three days. The flavors often deepen, making leftovers even more delicious.

This butter chicken recipe with coconut milk is a fantastic way to enjoy the classic flavors of Indian cuisine with a modern twist. Quick to prepare and packed with flavor, it’s perfect for busy weeknights or special occasions. Try it out, and you may just find it becoming a staple in your dinner rotation! Enjoy your cooking, and don’t forget to share your experience!