Rich, creamy, and packed with comforting flavors, this Coconut Butter Chicken combines tender marinated chicken with a velvety tomato and coconut sauce. It’s an easy homemade meal that feels special enough for guests but simple enough for a weeknight dinner.
Watch the Recipe in Action
If you’d like to see exactly how this dish comes together, be sure to watch the video on my YouTube channel, When We Cook.
Why You’ll Love This Recipe
There are plenty of reasons to add this Coconut Butter Chicken to your dinner rotation:
- Easy to make with everyday ingredients
- Creamy and flavorful without being overly spicy
- Perfect for meal prep and leftovers
- A family-friendly dish that everyone can enjoy
- Combines the richness of butter chicken with the tropical sweetness of coconut milk
- Great served with rice, naan bread, or even roasted vegetables
The coconut milk softens the acidity of the tomatoes and creates a silky sauce that’s perfect for soaking into fluffy rice.
What You’ll Need
For the Chicken Marinade
- 500 g chicken thighs or chicken breast, diced
- 200 g plain yogurt
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tsp paprika
- 1 tsp curry powder
- ½ tsp turmeric
- ½ tsp salt
- ¼ tsp black pepper
For the Sauce
- 2 tbsp butter
- 1 onion, finely diced
- 3 cloves garlic, minced
- 1 tsp grated ginger
- 1 tbsp curry powder
- 1 tsp paprika
- ½ tsp turmeric
- 1 tbsp tomato paste
- 400 g tomato passata
- 200 ml coconut milk
- 1 tbsp honey or brown sugar
- Salt and pepper to taste
To Serve
- Basmati rice
- Fresh coriander
- Lemon wedges
Let’s Cook
Step 1: Marinate the Chicken
In a large bowl, combine the yogurt, garlic, ginger, paprika, curry powder, turmeric, salt, and pepper.
Add the chicken and mix until fully coated.
Cover and refrigerate for at least 30 minutes.
Step 2: Build the Flavor Base
Melt the butter in a large skillet over medium heat.
Add the diced onion and cook until softened and lightly golden.
Stir in the garlic and ginger and cook for about 1 minute.
Step 3: Add the Spices
Add the curry powder, paprika, turmeric, and tomato paste.
Cook for another minute while stirring continuously.
Step 4: Create the Sauce
Pour in the tomato passata and simmer for 5 minutes.
Add the marinated chicken and cook for several minutes until lightly browned.
Stir in the coconut milk and honey.
Reduce the heat and simmer gently for 15–20 minutes until the chicken is fully cooked and the sauce becomes rich and creamy.
Season to taste.
Step 5: Serve
Serve over fluffy basmati rice.
Garnish with fresh coriander and a squeeze of lemon juice.
Nutritional Information
Approximate values per serving consisting of 50 g cooked rice and 50 g butter chicken gravy
| Nutrient | Amount |
|---|---|
| Calories | 145 kcal |
| Protein | 7 g |
| Carbohydrates | 12 g |
| Fat | 8 g |
| Saturated Fat | 4 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 180 mg |
Nutrition values are estimates and may vary depending on ingredient brands and portion sizes.
Why This Recipe Is Good For You
While this is definitely a comfort-food recipe, it also offers several nutritional benefits:
- Chicken provides high-quality protein to support muscle maintenance and satiety.
- Yogurt adds protein and contributes to a tender chicken texture.
- Tomatoes contain antioxidants, including lycopene.
- Ginger and garlic contribute natural flavor and beneficial plant compounds.
- Coconut milk provides healthy fats that help create a satisfying meal.
- When served with rice, it becomes a balanced combination of protein, carbohydrates, and fats.
Like many homemade meals, it gives you full control over the ingredients, allowing you to reduce salt, sugar, or spice levels to suit your preferences.
My Take
One of the things I love most about this recipe is how it brings together familiar ingredients to create something that feels restaurant-worthy without the extra effort.
The combination of tomato, coconut milk, and warm spices creates a sauce that’s rich and comforting while remaining approachable for those who don’t enjoy overly spicy curries.
The best part? The leftovers are often even better the next day as the flavors continue to develop.
I’d Love to Hear From You!
Do you prefer your butter chicken:
- Traditional and tomato-rich?
- Extra creamy with coconut milk?
- Mild and family-friendly?
- Spicy with extra chili?
Let me know in the comments below. I always enjoy hearing how you make these recipes your own.
Your Questions Answered
Can I use chicken breast instead of chicken thighs?
Absolutely. Chicken breast works very well in this recipe and cooks slightly faster.
Can I make this ahead of time?
Yes. In fact, many people find the flavor improves after resting overnight in the refrigerator.
Can I freeze it?
Yes. Allow the curry to cool completely before freezing in airtight containers for up to three months.
Is it spicy?
This recipe is mild to medium in heat. You can easily adjust the spice level to suit your taste.
What can I serve with it?
Basmati rice, naan bread, flatbreads, or roasted vegetables all pair beautifully with this dish.
More Recipes to Explore
If you enjoyed this Coconut Butter Chicken, you might also like:
- Chicken Mushroom Risotto
- Garlic Butter Tuna Steak
- Creamy Coconut Curry Tuna
- Homemade Schnitzel
- Creamy Mushroom Sauce
From My Kitchen to Yours
Thank you for stopping by When We Cook.
If you make this recipe, I’d love to know how it turned out. Leave a comment, share your tips, and don’t forget to subscribe to the YouTube channel for more easy homemade recipes that anyone can make. Happy cooking! 🍽️