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Creamy Coconut Butter Chicken

Rich and creamy coconut butter chicken with aromatic Indian spices 🍛✨ — restaurant-quality homemade curry ready in 45 minutes, with a unique coconut twist on the classic recipe.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian, Indian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade
  • 2 lbs boneless chicken thighs cut into bite-sized pieces
  • 1/2 cup plain Greek yogurt
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp turmeric
  • 1 tsp salt for marinade
Sauce Base
  • 2 tbsp ghee or butter
  • 1 large yellow onion finely diced
  • 4 cloves garlic minced
  • 2 tbsp fresh ginger minced
  • 1 tbsp tomato paste
  • 1 can crushed tomatoes 14 oz can
  • 1 can full-fat coconut milk 14 oz can
  • 1/2 cup heavy cream
Spices & Seasonings
  • 1 tbsp garam masala for sauce
  • 1 tsp ground coriander
  • 1/2 tsp cayenne pepper adjust to taste
  • 1 tsp brown sugar
  • 1 tsp salt or to taste
  • 1 tbsp kasoori methi dried fenugreek leaves, optional
Garnish
  • 1/4 cup fresh cilantro chopped
  • 2 tbsp butter for finishing

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Large mixing bowl for marinating
  • Blender or food processor
  • Fine mesh strainer
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Sharp knife and cutting board

Method
 

  1. In a large bowl, combine chicken pieces with yogurt, garam masala, cumin, paprika, turmeric, and salt. Mix well and marinate for at least 15 minutes, or up to 2 hours in refrigerator.
  2. Heat ghee in a large heavy-bottomed pot over medium-high heat. Add marinated chicken and cook for 6-8 minutes until browned on all sides. Remove chicken and set aside.
  3. In the same pot, reduce heat to medium. Add diced onion and cook for 5-6 minutes until softened and lightly golden.
  4. Add minced garlic and ginger, cook for 1 minute until fragrant. Stir in tomato paste and cook for another minute.
  5. Add garam masala, ground coriander, and cayenne pepper. Cook for 30 seconds until spices are fragrant.
  6. Pour in crushed tomatoes and brown sugar. Simmer for 8-10 minutes, stirring occasionally, until sauce thickens and darkens.
  7. Stir in coconut milk and bring to a gentle simmer. Return chicken to the pot and simmer for 10-12 minutes until chicken is cooked through.
  8. Reduce heat to low and stir in heavy cream. Season with salt to taste. If using kasoori methi, crush between palms and stir in.
  9. Remove from heat and stir in finishing butter until melted. Garnish with fresh cilantro and serve immediately with basmati rice and naan.

Notes

For best results, marinate chicken for at least 30 minutes. Sauce can be made up to 2 days ahead and reheated gently. Adjust spice levels by varying cayenne pepper amount. Store leftovers refrigerated for up to 3 days or freeze for up to 3 months.