Butter Chicken Masala (with Coconut Milk)
Butter Chicken Masala is a rich, creamy dish with bold spices and a buttery tomato sauce. It’s a one-pot meal that comes together fast—perfect with naan or rice and fresh herbs!
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INGREDIENTS
Marinade
- 1 pound boneless skinless chicken breasts or thighs, thighs juicier and softer
- ½ cup full-fat greek yogurt, or any plain unsweetened yogurt
- 1 teaspoon fresh garlic, minced or paste
- 1 teaspoon fresh ginger root, minced or paste
- 1 teaspoon sweet paprika
- 1 teaspoon cumin
- ½ teaspoon garam masala
- salt and black pepper, to taste
Butter Chicken Masala
- 2 tablespoon olive oil
- 1 teaspoon liquid honey
- 2 tablespoons unsalted butter, or ghee, see notes
- 1 ½ cups red onion, or yellow onion, finely diced
- 1 teaspoon fresh garlic , minced or paste
- 1 teaspoon fresh ginger root, minced or paste
- 1 teaspoon garam masala
- ½ teaspoon ground turmeric
- ½ teaspoon dried coriander, or ground coriander
- ¼ cup tomato paste
- 1 cup tomato puree, thicker tomato sauce, plain
- salt and black pepper
- 1 teaspoon sweet paprika, not smoked, or to taste
- ¾ cup low sodium, or unsalted chicken broth
- ½ cup coconut milk
- Kashmiri red chili powder, optional if you want to make it the traditional way and spicy
INSTRUCTIONS
- Marinate the chicken: Cut the chicken into bite-sized pieces and place in a large bowl. Add all marinade ingredients and mix well. Marinate for at least 2 hours, or for the juiciest, most flavorful chicken, overnight.1 pound boneless skinless chicken breasts or thighs, ½ cup full-fat greek yogurt, 1 teaspoon sweet paprika, 1 teaspoon cumin, ½ teaspoon garam masala, salt and black pepper, 1 teaspoon fresh garlic, 1 teaspoon fresh ginger root
- Sear the chicken: Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Sear the chicken for 3 minutes per side, then pour in any leftover marinade. Set aside. (For a smoky flavor, you can broil the chicken for 1 minute, but I skip this and stick to the stovetop—it’s still delicious!)2 tablespoon olive oil
- Cook the aromatics: Wipe the skillet clean and add 1 tablespoon of oil and butter. Once melted, sauté the onion until golden brown. Add the spices, garlic, and ginger, and cook for 30 seconds to 1 minute until fragrant.1 teaspoon fresh garlic, 1 teaspoon fresh ginger root, 2 tablespoons unsalted butter, 1 teaspoon garam masala, ½ teaspoon ground turmeric, ½ teaspoon dried coriander, 1 teaspoon sweet paprika, 1 ½ cups red onion
- Make the sauce: Stir in the tomato paste, tomato puree, broth, and honey. Bring to a boil, then reduce to low heat and simmer for 10 minutes until slightly thickened.1 teaspoon liquid honey, ¼ cup tomato paste, ¾ cup low sodium, 1 cup tomato puree
- Simmer the chicken: Return the chicken to the pan and cook for 5-10 minutes over low heat.
- Finish with coconut milk: Stir in coconut milk and 1 tablespoon of butter. Cook for 1-2 minutes but don’t let it boil. Adjust seasoning as needed. If the sauce is too thick, add more stock or warm water. (It will thicken more as it cools.)½ cup coconut milk, 2 tablespoons unsalted butter
- Serve: Garnish with coconut cream, dried fenugreek, and fresh cilantro. I love adding a squeeze of lemon or lime before serving (not traditional, but so good!). Enjoy with basmati rice, naan, or crusty bread.
NOTES
- To Store. Fresh is always best for flavor and texture, but if you’ve got leftovers, store them in an airtight container (preferably glass) and refrigerate for up to 2 days.
- To Freeze. Let the butter chicken cool completely before transferring it to a freezer-safe container or zip-top bag. It’ll keep well for 2-3 months. When ready to eat, thaw in the fridge and reheat on the stovetop, adding a little cream or stock to bring back the richness.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 430kcalCarbohydrates: 20gProtein: 29gFat: 25gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 93mgSodium: 507mgPotassium: 1001mgFiber: 3gSugar: 10gVitamin A: 1539IUVitamin C: 14mgCalcium: 89mgIron: 4mg
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