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    Home » Main Course Recipes

    Butter Chicken with Coconut Milk

    Published: Dec 29, 2019 · Modified: Jan 20, 2022 by Philip + Mystique · This post may contain affiliate links

    Jump to Recipe Jump to Video Print Recipe

    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.

    Butter Chicken in Silver Plate with Naan and Cilantro, next to Le Creuset Dutch Oven

    How to Make Our Butter Chicken with Coconut Milk Recipe

    Step 1 | Marinate the Chicken

    Ingredients to marinate chicken for butter chicken recipe

    Ingredients

    Boneless, skinless chicken thighs, garlic, ginger, chili peppers, chili powder, garam masala, cumin, coriander, yogurt.

    How to Make the Butter Chicken Marinade

    Bowl with yogurt and spices for 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 teaspoon of ground coriander. Add chicken, toss to coat and place in the fridge at least 30 minutes to marinate.

    Chicken marinating for butter chicken recipe

    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.

    Ingredients to make butter chicken sauce

    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

    Homemade butter chicken sauce in a mason jar

    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.

    Shop our Butter Chicken with Coconut Milk Recipe

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    Below are affiliate links to products that will assist you in making our Butter Chicken Recipe. If you purchase an item through the links, Chef Sous Chef Inc. will receive a small commission. There is no additional cost to you.

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    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 in Silver Bowl with Cilantro and Naan

    Butter Chicken with Coconut Milk

    Philip Lago & Mystique Mattai
    Inspired by the familiar Indian dish, our Butter Chicken with Coconut milk is frangrant, spicy and creamy. Served with warm naan and a sprinkling of cilantro, this dish has become a favourite in our home.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 1 hr
    Total Time 1 hr 15 mins
    Course Food + Drink, Main
    Cuisine Dairy-Free, Indian inspired, north american
    Servings 4 Servings
    Calories 708

    Ingredients
      

    Butter Chicken Sauce

    • 1 yellow onion chopped
    • 5 cloves garlic chopped
    • 3- inch knob of ginger chopped
    • 2 chili peppers chopped
    • 1 tablespoon chili powder
    • 1 tablespoon garam masala
    • 1 tablespoon ground cumin
    • 2 teaspoon ground coriander
    • 1 teaspoon ground fenugreek optional
    • ¼ cup ghee or coconut oil
    • 3 tablespoon tomato paste
    • 1 can 796ml/28oz ground tomatoes
    • 1 can 398/14oz coconut milk
    • 2 tablespoon honey or brown sugar
    • salt and pepper

    Chicken Marinade

    • 2 lbs chicken thighs boneless, skinless - cubed
    • ¼ cup yogurt
    • 2 tablespoon seasoning paste from butter chicken sauce method
    • 2 teaspoon chili powder
    • 2 teaspoon garam masala
    • 2 teaspoon ground cumin
    • 1 teaspoon 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.

    Video

    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

    Calories: 708kcalCarbohydrates: 22gProtein: 40gFat: 52gSaturated Fat: 18gPolyunsaturated Fat: 9gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 253mgSodium: 344mgPotassium: 827mgFiber: 5gSugar: 12gVitamin A: 1364IUVitamin C: 7mgCalcium: 101mgIron: 5mg
    Keyword butter chicken, coconut butter chicken, dairy-free, how to make butter chicken sauce, Indian recipes
    Have you tried this recipe?Tag us on Instagram @chef.souschef or use the hashtag #chefsouschef and let us know how it was!
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    Philip Lago and Mystique Mattai of Chef Sous Chef

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