Inspired by the familiar Indian dish, our Butter Chicken with Coconut milk is fragrant, spicy and creamy. Served with warm naan and a sprinkling of cilantro, this dish has become a favourite in our home.
How to Make Our Butter Chicken with Coconut Milk Recipe
Step 1 | Marinate the Chicken
Ingredients
Boneless, skinless chicken thighs, garlic, ginger, chili peppers, chili powder, garam masala, cumin, coriander, yogurt.
How to Make the Butter Chicken Marinade
In a medium mixing bowl, combine ¼ cup yogurt, 2 tablespoons of seasoning paste (see below), 2 teaspoons each of garam masala, chili powder, and cumin, and 1 tsp of ground coriander. Add chicken, toss to coat and place in the fridge at least 30 minutes to marinate.
Step 2 | Make the Butter Chicken Sauce
Ingredients
Yellow onion, garlic, ginger, chili peppers, chili powder, garam masala, cumin, coriander, fenugreek (optional), tomato paste, ground tomatoes, coconut milk.
Prepare the Seasoning Paste and Spice Mix
In a container of a blender or food processor pulse 1 chopped onion, 5 cloves of chopped garlic, 2 chopped chili peppers, and a 3-inch knob of chopped ginger. Add a few splashes of water as you pulse until it becomes a paste-like consistency and set aside.
For the spice mix, combine 1 tablespoon each of chili powder, garam masala, and cumin, 2 teaspoons of coriander and ½ teaspoon of fenugreek (optional) in a small bowl and set aside.
Cook the Butter Chicken Sauce
Heat a deep skillet or medium saucepan on medium-high heat. Add 4 tablespoons of ghee (or coconut oil for plant-based sauce). Once the ghee begins to smoke a bit, pour in the seasoning paste and saute for 5 minutes, stirring frequently, until fragrant and beginning to brown slightly.
Add the spices and cook an additional 5 minutes, while stirring often, until deep in colour, then stir in 3 tablespoons of tomato paste, cooking another 5 minutes, stirring frequently.
Pour in a 28oz can of pureed tomatoes, 2 tablespoons of honey, then season with salt and pepper. Bring the sauce to a boil, then lower heat to simmer, cover, and cook for 20 minutes. Uncover the pot and stir in a 14oz can of coconut milk. Adjust seasoning to taste.
Step 3 | Grill the Chicken
For best results, we like to use a bbq to caramelize the chicken marinade and get a good smokey flavour, however, you can saute the chicken as well. To grill the chicken, skewer the chicken and preheat your bbq on high heat. Grill the chicken for 10 minutes, turning the skewers every 2 to 3 minutes until cooked through.
Step 4 | Finish the Butter Chicken
Remove the grilled chicken from the skewers and stir into the sauce. Simmer for an additional 10 to 15 minutes to allow the flavours to build.
Step 5 | How to Style and Serve the Butter Chicken with Coconut Milk
While our preference is to serve our butter chicken simply in a bowl with naan, flatbread, or roti on the side, you can also serve it with rice or potatoes. Before serving, sprinkle fresh cilantro on top.
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Our Favourite Essential Cooking Tools
- Duralex Glass Bowls
- All-Clad Measuring Cups and Spoons
- John Boos Cutting Board
- Global Chef's Knife Set
- All-Clad Spatula
Ingredients
- Ghee
- Chili powder
- Garam masala
- Ground cumin
- Ground coriander seed
- Ground fenugreek (optional)
- Tomato paste
- Tomato puree
- Coconut milk
Butter Chicken with Coconut Milk
Ingredients
Butter Chicken Sauce
- 1 yellow onion chopped
- 5 cloves garlic chopped
- 3- inch knob of ginger chopped
- 2 chili peppers chopped
- 1 tbsp chili powder
- 1 tbsp garam masala
- 1 tbsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground fenugreek optional
- ¼ cup ghee or coconut oil
- 3 tbsp tomato paste
- 1 can 796ml/28oz ground tomatoes
- 1 can 398/14oz coconut milk
- 2 tbsp honey or brown sugar
- salt and pepper
Chicken Marinade
- 2 lbs chicken thighs boneless, skinless - cubed
- ¼ cup yogurt
- 2 tbsp seasoning paste from butter chicken sauce method
- 2 tsp chili powder
- 2 tsp garam masala
- 2 tsp ground cumin
- 1 tsp ground coriander
Instructions
- Prepare the seasoning mix. In a container of a blender or food processor pulse 1 chopped onion, 5 cloves of chopped garlic, 2 chopped chili peppers, and a 3-inch knob of chopped ginger. Add a few splashes of water as you pulse until it becomes a paste-like consistency and set aside.
- In a medium mixing bowl, combine yogurt, 2 tablespoons of seasoning paste, 2 teaspoons each of chili powder, garam masala, ground cumin and 1 teaspoon of ground coriander. Add the chicken and toss to coat. Place in the fridge to marinate while you make the butter chicken sauce.
- In a small mixing bowl combine a tablespoon each of chili powder, garam masala, and cumin, 2 teaspoons of coriander, and ½ teaspoon of optional fenugreek.
- Heat a deep large heavy-bottomed pot on medium-high heat. Add ghee and once it begins to smoke a bit, pour in the remaining seasoning paste and saute for 5 minutes, stirring frequently, until fragrant and beginning to brown slightly.
- Add the spice mix and cook an additional 5 minutes, while stirring often, until deep in colour, then stir in 3 tablespoons of tomato paste, cooking another 5 minutes, stirring frequently.
- Pour in a 28oz can of pureed tomatoes, 2 tablespoons of honey, then season with salt and pepper. Bring the sauce to a boil, then lower heat to simmer, cover, and cook for 20 minutes. Uncover the pot and stir in a 14oz can of coconut milk. Adjust seasoning to taste.
- Preheat bbq on high heat. Transfer the marinated chicken onto skewers. Grill the chicken for 10 minutes, turning every 2 to 3 minutes, until lightly charred and cooked through.
- Remove the chicken from the skewers and stir into the butter chicken sauce. Continue to simmer for 10 to 15 minutes to incorporate the grilled flavour.
- Serve in a bowl with a sprinkling of fresh cilantro and a side of naan, flatbread, rice or potatoes.
Notes
- We love the flavor the coconut milk gives this sauce, but it can easily be replaced with heavy cream.
- For a vegan version of the recipe, replace ghee with coconut oil, honey with brown sugar, and chicken with tofu.
Nutrition
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