Indian Butter Chicken with Coconut Cream and Aromatic Spices
This creamy Indian butter chicken features tender marinated chicken in a rich, spiced coconut cream sauce. The chicken is first marinated in yogurt and aromatic spices like garam masala and turmeric, then cooked in a luscious sauce made with butter, coconut cream, and tomato paste. Perfect for weeknight dinners or entertaining, this version uses coconut cream instead of heavy cream for a slightly different flavor profile while maintaining the signature creamy texture that makes butter chicken so beloved.
Ingredients
- 1 pound boneless, skinless chicken fillets, cubed
- 5 cloves garlic, grated
- 1 ½ tablespoons fresh ginger, grated
- 3 tablespoons plain yogurt, unsweetened
- 1 tablespoon garam masala
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon ground coriander
- 1 teaspoon ground turmeric
- 2 tablespoons vegetable oil
- 3 medium yellow onion, chopped
- 4 cup unsweetened coconut cream
- 4 tablespoons butter
- 2 tablespoons tomato paste
- 2 teaspoons sugar
- 1 teaspoon red curry paste(optional)
- ¼ cup fresh cilantro, chopped
- 4 cups cooked white rice
Instructions
- 1
Grate the garlic and ginger
- 2
Chop the onions
- 3
Cut the chicken into bite-sized pieces
- 4
Combine the garlic, ginger, yogurt, garam masala, paprika, coriander powder, turmeric, salt, and pepper in a bowl
- 5
Add the chicken pieces to the marinade and toss to coat well
- 6
Marinate for at least 10 minutes
- 7
Heat a pan with the oil
- 8
Pour the chicken and marinade into the pan and brown the chicken for 5 to 7 minutes
- 9
Remove the chicken from the pan
- 10
Melt 2 tablespoons of butter in the pan and add the onions
- 11
Cook the onions for 5 minutes on medium heat until golden, stirring occasionally
- 12
Add the remaining 2 tablespoons of butter, coconut cream, tomato paste, sugar, salt, paprika, and red curry paste
- 13
Stir and cook on low heat for 5 minutes
- 14
Add the chicken back in the pan and cook for 10 minutes
- 15
Garnish with fresh cilantro
- 16
Serve with white rice
Tips
Marinate the chicken for longer if possible - up to 2 hours for deeper flavor penetration.
Use full-fat coconut cream for the richest, creamiest sauce texture.
Adjust the sugar to balance the acidity of the tomato paste to your taste preference.
Good to Know
Refrigerate leftovers for up to 3 days in airtight containers
Can marinate chicken up to 2 hours ahead, sauce can be made 1 day ahead
Serve immediately over hot rice with naan bread and fresh cilantro
Common Mistakes
Don't skip marinating time to avoid bland chicken
Keep heat low when simmering sauce to prevent coconut cream from splitting
Brown chicken properly before removing to develop better flavor
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use chicken thighs instead of fillets?
Yes, boneless chicken thighs work excellently and will be more tender and flavorful than chicken breast fillets.
How long will this keep in the refrigerator?
Butter chicken will keep for up to 3 days refrigerated in airtight containers and reheats well in the microwave.
Can I freeze this dish?
Yes, it freezes well for up to 3 months. Thaw overnight in refrigerator and reheat gently on stovetop.