Simple Butter Chicken with Coconut Milk

If you ask me, butter chicken is one of those dishes that makes everyone happy.

This creamy Indian-inspired chicken recipe brings comfort food vibes with a twist of coconut milk instead of heavy cream. Tender chicken pieces simmer in a rich, tomato-based sauce that’s both mild and flavorful.

The coconut milk adds a subtle sweetness and makes the whole dish feel a little lighter than the traditional version. Warm spices like garam masala and ginger create that classic butter chicken taste we all crave.

It’s the kind of dinner that works for busy weeknights but feels special enough for company too.

What Kind of Chicken Should I Use?

Chicken breast is the classic choice for butter chicken, and it’s what I recommend for this recipe since it cooks quickly and absorbs all those amazing flavors. You can also use boneless chicken thighs if you prefer – they’ll give you a bit more flavor and stay juicier, though they might take a few extra minutes to cook through. Whether you go with breast or thigh, make sure to cut your chicken into evenly sized chunks so everything cooks at the same rate. If you’re using frozen chicken, just be sure to thaw it completely and pat it dry before cutting to get the best sear on those pieces.

Options for Substitutions

This butter chicken recipe is pretty forgiving when it comes to swaps and substitutions:

• Chicken breast: Chicken thighs work great here and actually stay more tender during cooking. You can also use leftover rotisserie chicken – just add it in the last 10 minutes to heat through.
• Coconut milk: If you’re out of coconut milk, try heavy cream mixed with a tablespoon of coconut extract, or use half-and-half for a lighter version. The flavor will be different but still tasty.
• Red curry paste: No red curry paste? You can skip it entirely or substitute with an extra teaspoon of chili powder and a pinch of paprika for some heat and color.
• Garam masala: Make your own blend with equal parts cinnamon, cardamom, and cloves, or use curry powder as a substitute – though the flavor will be a bit different.
• Fresh ginger: Ground ginger works in a pinch – use about ½ teaspoon instead of the fresh grated amount.
• Butter: You can use all olive oil instead of butter, or try ghee for a more authentic Indian flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when making butter chicken is rushing the spice-blooming process – those garam masala, chili powder, and other spices need at least 30-60 seconds in the hot oil to release their flavors, but watch carefully since they can burn quickly and turn bitter.

Another common error is adding the coconut milk too early or at too high heat, which can cause it to curdle and separate – always reduce your heat to medium-low before stirring in the coconut milk gradually.

Don’t overcook the chicken pieces either, as they’ll continue cooking in the sauce and can become tough and dry if you’re not careful.

For the best flavor, let your curry simmer on low heat for at least 10-15 minutes after adding the coconut milk, which allows all those spices to meld together and creates that rich, creamy sauce you’re looking for.

What to Serve With Butter Chicken?

The classic way to serve butter chicken is over fluffy basmati rice, which soaks up all that creamy, spiced sauce perfectly. Warm naan bread is another must-have – it’s ideal for scooping up every bit of the rich coconut milk sauce and makes the meal feel more authentic. I love adding a simple side of roasted vegetables like cauliflower or green beans to balance out the richness of the dish. Don’t forget to sprinkle fresh cilantro on top and maybe add a dollop of cooling yogurt or a squeeze of lime juice to brighten everything up.

Storage Instructions

Refrigerate: This butter chicken gets even better after a day or two in the fridge! Store it in an airtight container for up to 4 days. The flavors really meld together nicely, making your leftovers taste amazing. I actually think it’s better the next day than when I first make it.

Freeze: You can absolutely freeze this curry for busy weeknights. Let it cool completely, then portion it into freezer-safe containers or bags and freeze for up to 3 months. I like to freeze it in family-sized portions so I can just thaw what we need for dinner.

Warm Up: Reheat your butter chicken gently on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave it in 30-second intervals, stirring between each one. If the sauce seems too thick after reheating, just add a splash of coconut milk or water to loosen it up.

 

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1850
• Protein: 170-200 g
• Fat: 70-85 g
• Carbohydrates: 55-70 g

Ingredients

For the chicken curry:

• 2 tsp fresh ginger (grated for best flavor)
• 1 can coconut milk (full-fat for creamiest results)
• 1 tsp ground coriander
• 1/4 tsp black pepper
• 1 tsp curry powder
• 1 tbsp olive oil
• 2 lb boneless chicken breast (cut into 3/4-inch pieces)
• 3 oz thai red curry paste
• 3 garlic cloves (freshly minced)
• 3 oz tomato paste (I prefer San Marzano)
• 1 medium onion (diced into 1/4-inch pieces)
• 1 tsp chili powder
• 1 tsp mustard seeds
• 1 tbsp garam masala
• 1 tbsp butter (I use Kerrygold unsalted for richness)
• 1 tsp salt

For serving:

• Cooked rice or naan bread
• Fresh cilantro leaves (optional but recommended for brightness)

Step 1: Prepare Mise en Place and Bloom the Spices

• 1 medium onion
• 2 tsp fresh ginger
• 3 garlic cloves
• 1 tbsp garam masala
• 1 tsp chili powder
• 1 tsp mustard seeds
• 1 tsp ground coriander
• 1 tsp curry powder

Dice the onion into 1/4-inch pieces, grate the fresh ginger, and mince the garlic cloves—having everything prepped and ready will make the cooking process smooth and prevent burning of delicate aromatics.

In a small bowl, combine the garam masala, chili powder, mustard seeds, ground coriander, and curry powder.

I like to mix my spices together before cooking so they bloom evenly and create a cohesive flavor base rather than adding them one at a time.

Step 2: Cut Chicken and Season

• 2 lb boneless chicken breast
• 1 tsp salt
• 1/4 tsp black pepper

Cut the boneless chicken breast into 3/4-inch pieces and season with the salt and black pepper.

Cutting the chicken into uniform pieces ensures even cooking throughout, so no pieces are overcooked while others remain raw.

Step 3: Build the Aromatic Base

• 1 tbsp butter
• 1 tbsp olive oil
• diced onion from Step 1
• grated ginger from Step 1
• minced garlic from Step 1

Heat the butter and olive oil in a large pan over medium heat until the butter is fully melted and foaming.

Add the diced onion and cook for 3-5 minutes, stirring occasionally, until softened and beginning to turn translucent.

Add the grated ginger and minced garlic, stirring constantly for 1-2 minutes until fragrant—this is where you’re releasing the essential oils and flavors from these aromatics.

Step 4: Bloom Spices and Add Protein

• spice blend from Step 1
• seasoned chicken from Step 2

Add the spice blend from Step 1 to the pan and cook for 1-2 minutes, stirring constantly, until the spices become fragrant and darken slightly—this blooming process intensifies their flavors.

Add the seasoned chicken pieces from Step 2 and stir well to coat everything in the spice mixture.

Cook for 2-3 minutes, stirring occasionally, until the chicken begins to develop color on the outside (it doesn’t need to be fully cooked at this point).

Step 5: Build and Simmer the Sauce

• 3 oz tomato paste
• 3 oz thai red curry paste
• 1 can coconut milk

Add the tomato paste and thai red curry paste to the pan, stirring constantly for about 1 minute to combine and slightly caramelize the pastes—this creates depth of flavor.

Pour in the full-fat coconut milk, stirring until everything is well incorporated.

Bring the mixture to a gentle boil over medium-high heat, then immediately reduce to low heat and simmer uncovered for 20 minutes, stirring occasionally.

I prefer full-fat coconut milk here because it creates a silkier, more luxurious sauce that clings beautifully to the chicken.

Step 6: Finish and Serve

• curry from Step 5
• Cooked rice or naan bread
• Fresh cilantro leaves

After simmering, taste the curry and adjust seasoning if needed.

Prepare your cooked rice or naan bread.

Ladle the butter chicken with its creamy sauce into serving bowls or plates over the rice, then garnish generously with fresh cilantro leaves for brightness and a fresh herbal note that cuts through the richness of the coconut and spices.