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:

• 1 tbsp butter
• 1 tbsp olive oil
• 1 medium onion, diced small
• 2 tsp grated fresh ginger
• 3 garlic cloves, minced
• 1 tbsp garam masala spice blend
• 1 tsp chili powder
• 1 tsp mustard seeds
• 1 tsp ground coriander
• 1 tsp curry powder
• 2 lb boneless chicken breast, cut into 3/4-inch pieces
• 3 oz tomato paste
• 3 oz thai red curry paste
• 1 tsp salt
• 1/4 tsp black pepper
• 1 can (14 oz) coconut milk

For serving:

• Cooked rice or naan bread
• Fresh cilantro leaves

Step 1: Sauté the Aromatics

• 1 tbsp butter
• 1 tbsp olive oil
• 1 medium onion, diced small
• 2 tsp grated fresh ginger
• 3 garlic cloves, minced

Heat the butter and olive oil in a large skillet over medium-high heat.

Once hot, add the diced onion and cook until it becomes soft and translucent, about 3-5 minutes.

Stir in the grated fresh ginger and minced garlic, cooking for an additional 1-2 minutes until fragrant.

Step 2: Toast the Spices

• 1 tbsp garam masala spice blend
• 1 tsp chili powder
• 1 tsp mustard seeds
• 1 tsp ground coriander
• 1 tsp curry powder

Add the garam masala, chili powder, mustard seeds, ground coriander, and curry powder to the skillet.

Stir well and toast the spices for about 2 minutes, allowing them to become fragrant and bloom in the oil and onion mixture.

This step really unlocks the flavors of the spices.

Step 3: Add Chicken and Pastes

• 2 lb boneless chicken breast, cut into 3/4-inch pieces
• 3 oz tomato paste
• 3 oz Thai red curry paste
• 1 tsp salt
• 1/4 tsp black pepper

Add the chicken breast pieces to the skillet, along with the tomato paste, Thai red curry paste, salt, and black pepper.

Stir thoroughly to ensure that the chicken is evenly coated with the onion, spice, and paste mixture.

Sauté for about 2-3 minutes, just until the chicken starts to take on some color.

Step 4: Simmer with Coconut Milk

• 1 can (14 oz) coconut milk

Pour the coconut milk over the chicken mixture and stir to combine everything.

Bring the mixture to a gentle boil, then immediately reduce the heat to low and simmer uncovered for 20 minutes.

The sauce will thicken and the chicken will cook through completely.

I like to occasionally stir during this step to prevent sticking and ensure even cooking.

Step 5: Serve and Garnish

• cooked rice or naan bread
• fresh cilantro leaves

Serve the finished chicken curry hot over cooked rice or alongside naan bread, as preferred.

Garnish each serving with fresh cilantro leaves for a burst of fresh flavor and color.

Simple Butter Chicken with Coconut Milk

Delicious Simple Butter Chicken with Coconut Milk recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 13 minutes mins

Cook Time 27 minutes mins

Total Time 40 minutes mins

Servings 4

Calories 1725 kcal

Ingredients

  

For the chicken curry:

• 1 tbsp butter
• 1 tbsp olive oil
• 1 medium onion, diced small
• 2 tsp grated fresh ginger
• 3 garlic cloves, minced
• 1 tbsp garam masala spice blend
• 1 tsp chili powder
• 1 tsp mustard seeds
• 1 tsp ground coriander
• 1 tsp curry powder
• 2 lb boneless chicken breast, cut into 3/4-inch pieces
• 3 oz tomato paste
• 3 oz Thai red curry paste
• 1 tsp salt
• 1/4 tsp black pepper
• 1 can (14 oz) coconut milk

For serving:

• cooked rice or naan bread
• fresh cilantro leaves

Instructions

 

• Heat the butter and olive oil in a large skillet over medium-high heat. Once hot, add the diced onion and cook until it becomes soft and translucent, about 3-5 minutes. Stir in the grated fresh ginger and minced garlic, cooking for an additional 1-2 minutes until fragrant.
• Add the garam masala, chili powder, mustard seeds, ground coriander, and curry powder to the skillet. Stir well and toast the spices for about 2 minutes, allowing them to become fragrant and bloom in the oil and onion mixture. This step really unlocks the flavors of the spices.
• Add the chicken breast pieces to the skillet, along with the tomato paste, Thai red curry paste, salt, and black pepper. Stir thoroughly to ensure that the chicken is evenly coated with the onion, spice, and paste mixture. Sauté for about 2-3 minutes, just until the chicken starts to take on some color.
• Pour the coconut milk over the chicken mixture and stir to combine everything. Bring the mixture to a gentle boil, then immediately reduce the heat to low and simmer uncovered for 20 minutes. The sauce will thicken and the chicken will cook through completely. I like to occasionally stir during this step to prevent sticking and ensure even cooking.
• Serve the finished chicken curry hot over cooked rice or alongside naan bread, as preferred. Garnish each serving with fresh cilantro leaves for a burst of fresh flavor and color.