Homemade Butter Chicken With Coconut Milk

WANT TO SAVE THIS RECIPE?

This Homemade Butter Chicken With Coconut Milk is rich, creamy, and bursting with bold spices that warm you from the inside out. Tender chicken pieces are bathed in a velvety coconut-infused tomato sauce that’s subtly sweet, savory, and deeply satisfying. It’s a dish that blends Indian-inspired comfort with a dairy-free twist, making it perfect for weeknight dinners or cozy weekend meals.

Unlike traditional butter chicken recipes that rely heavily on cream and butter, this version gets its creaminess from full-fat coconut milk, giving it a delicate tropical edge and making it naturally lactose-free. Whether you’re serving it over steamed basmati rice or scooping it up with warm naan, this dish brings restaurant-quality flavor to your kitchen with minimal effort.

---

Preparation Phase & Tools to Use

To make this butter chicken shine, having the right tools can make your prep easier and your dish more flavorful:

• Large Skillet or Dutch Oven: You need even heat and space to brown the chicken and simmer the sauce properly.
• Sharp Chef’s Knife: Helps in cutting chicken into uniform bite-sized pieces for even cooking.
• Mixing Bowls: For marinating the chicken and mixing the spice blend.
• Wooden Spoon or Silicone Spatula: Prevents scratching your pan while stirring the sauce.
• Measuring Cups & Spoons: Essential for balancing the spices and liquids precisely.
• Blender or Immersion Blender (Optional): If you want a silky-smooth sauce, blending it after simmering takes it to the next level.

Having these tools on hand not only streamlines your cooking process but ensures that your sauce doesn’t stick, burn, or lack flavor consistency.

---

Ingredients for the Homemade Butter Chicken With Coconut Milk

Each ingredient in this recipe plays a key role in building depth and flavor:

• Boneless Chicken Thighs or Breasts: The star protein, tender and juicy when simmered in sauce.
• Full-Fat Coconut Milk: Adds a rich, dairy-free creaminess and a slightly sweet balance to the spices.
• Tomato Paste or Puree: Gives the base a tangy richness and enhances the color.
• Garam Masala: A warm blend of Indian spices that defines the butter chicken flavor.
• Turmeric & Paprika: Adds golden color and gentle earthiness.
• Ground Cumin & Coriander: Deepens the savory, spiced undertone of the sauce.
• Fresh Garlic & Ginger: Brings vibrant heat and depth to the base.
• Olive Oil or Ghee: Used for searing the chicken and blooming the spices.
• Salt & Pepper: Enhances and balances all the flavors.
• Fresh Cilantro (Optional): For a pop of freshness on top before serving.

---

How To Make the Homemade Butter Chicken With Coconut Milk

Step 1: Marinate the Chicken

Cut the chicken into bite-sized pieces and mix with a pinch of salt, pepper, turmeric, and paprika. Let it sit for 15–30 minutes while you prep the sauce.

Step 2: Sear the Chicken

Heat a skillet or Dutch oven over medium heat with oil. Add the marinated chicken and brown on all sides. Remove and set aside.

Step 3: Build the Flavor Base

In the same skillet, add more oil if needed and sauté minced garlic and ginger until fragrant. Stir in tomato paste, garam masala, cumin, and coriander. Cook until the mixture deepens in color.

Step 4: Simmer the Sauce

Pour in the coconut milk and stir until smooth. Bring to a simmer, then return the seared chicken to the pan. Cover and simmer for 15–20 minutes until the chicken is fully cooked and the sauce is thickened.

Step 5: Finish and Serve

Taste and adjust salt if needed. Garnish with chopped cilantro and serve hot with basmati rice or naan.

---

Serving and Storing Homemade Butter Chicken With Coconut Milk

This butter chicken pairs beautifully with steamed basmati rice, fluffy naan, or even cauliflower rice if you’re going low-carb. The creamy sauce clings perfectly to grains and bread, making every bite flavorful.

Store leftovers in an airtight container in the refrigerator for up to 4 days. It reheats well on the stovetop or in the microwave. For freezing, cool completely and freeze in a sealed container for up to 2 months. Thaw overnight in the fridge and reheat gently to preserve texture.

---

Frequently Asked Questions

How spicy is this butter chicken?

It’s mildly spiced, not hot. You can add chili powder or cayenne if you want more heat.

Can I use chicken breasts instead of thighs?

Yes, both work. Thighs are more forgiving and stay juicy, but breasts are leaner.

Is coconut milk really necessary?

Yes, it’s what gives the dish its creamy texture and unique flavor. Substituting with cream will change the taste.

Can I make this ahead of time?

Absolutely! The flavors deepen overnight, making it a perfect make-ahead dish.

What can I serve it with besides rice?

Naan bread, quinoa, or even mashed sweet potatoes are great pairings.

Do I need a blender for the sauce?

Not necessarily, but blending makes the sauce silky-smooth. A whisk will do in a pinch.

---

Want More Chicken Dinner Ideas?

If you love this Homemade Butter Chicken With Coconut Milk, here are more easy and flavorful meals to try:

• Sweet Garlic Chicken in the Crockpot
• Creamy Garlic Butter Chicken Rotini
• Texas Roadhouse Butter Chicken Skillet
• Chicken and Stuffing Casserole
• Creamy Broccoli and Chicken Penne

---

Save This Recipe for Later

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time: Follow on Pinterest.

And let me know in the comments how yours turned out. Did you go extra spicy? Did you add veggies? I love hearing your twists on this cozy favorite. Let’s inspire each other in the kitchen!

Print

WANT TO SAVE THIS RECIPE?