Name: Homemade Butter Chicken With Coconut Milk
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Indian
Ingredients: 1 ½ pounds boneless skinless chicken breast or thighs; 1 cup full-fat coconut milk; ¾ cup tomato puree; 1 medium onion, finely chopped; 4 cloves garlic, minced; 1 tablespoon fresh ginger, minced; 1 tablespoon garam masala; 1 teaspoon turmeric powder; 1 teaspoon paprika; 1 teaspoon cumin powder; 1 teaspoon coriander powder; ½ teaspoon chili powder (optional); 1 teaspoon salt (or to taste); 1 tablespoon lime juice; 2 tablespoons oil or ghee; 2 tablespoons fresh cilantro, chopped (for garnish)

Butter Chicken is one of those dishes that instantly transports me to a place of comfort, warmth, and rich flavor. I’ve always had a soft spot for creamy curries, and this version using coconut milk hits all the right notes without being heavy. The combination of aromatic spices, tender chicken, and that signature silky sauce is just unbeatable. It’s my go-to dish when I want to impress guests or treat myself to a satisfying, home-cooked meal.

What I love most about this homemade butter chicken is how it blends the depth of traditional Indian flavors with a touch of tropical creaminess. Swapping out the usual cream with coconut milk not only makes it dairy-free, but also adds a subtle sweetness that balances beautifully with the bold spices. It’s rich, flavorful, and surprisingly easy to make even on a busy weeknight.

Why You’ll Love This Homemade Butter Chicken With Coconut Milk

This dish is the ultimate comfort food with a twist. You’ll love it for its:

Creamy, velvety texture from the coconut milk
Rich and flavorful tomato-based sauce
Tender chicken marinated in warming spices
Dairy-free twist perfect for lactose-intolerant diets
Quick prep and one-pan cooking ease

It’s perfect for family dinners, date nights, or meal prep for the week. And the leftovers? Even better the next day.

What Kind of Coconut Milk Should I Use?

Go for full-fat canned coconut milk to get that rich, creamy texture essential to butter chicken. Avoid coconut milk beverages (the ones meant for drinking) as they’re too watery and won’t give you the luxurious sauce you’re after. You can also use a coconut cream if you want an extra thick and indulgent curry.

Options for Substitutions

Whether you’re working with what you have or adapting for dietary needs, here are some solid swaps:

Chicken thighs instead of breasts for juicier meat
Cashew cream instead of coconut milk if you’re not a fan of coconut
Tofu or chickpeas for a vegetarian version
Garam masala substitute: try a mix of cinnamon, cumin, paprika, and coriander
Fresh tomatoes blended, if you don’t have canned

These options still give you that buttery, spicy-sweet profile you crave.

Ingredients for This Homemade Butter Chicken With Coconut Milk

Chicken breast or thighs – Boneless, skinless pieces work best for tender and juicy bites.
Full-fat coconut milk – Gives the sauce its creamy body and slightly sweet, tropical note.
Tomato puree – The base of the curry, it brings richness and depth.
Onion – Finely chopped to add natural sweetness and a soft texture to the sauce.
Garlic – A must for flavoring the base of the curry.
Ginger – Adds warmth and pairs beautifully with garlic.
Garam masala – A fragrant blend of spices that gives the curry its signature aroma.
Turmeric powder – Adds color and a slightly earthy flavor.
Paprika – For mild heat and vibrant red color.
Cumin powder – Gives the dish a subtle smokiness.
Coriander powder – Enhances the spice profile with a citrusy touch.
Chili powder – Optional, for an extra kick.
Salt – To bring all the flavors together.
Lime juice – Brightens the dish and balances the richness.
Fresh cilantro – For garnish and a pop of freshness.
Oil or ghee – To sauté the aromatics and sear the chicken.

Step 1: Marinate the Chicken

In a bowl, combine your chicken pieces with half of the garlic, half of the ginger, a bit of lime juice, salt, turmeric, and chili powder. Let it sit for at least 30 minutes to soak up the flavors. Overnight marination brings out the best taste.

Step 2: Sear the Chicken

Heat a tablespoon of oil or ghee in a large skillet over medium heat. Add the marinated chicken and sear until golden on the outside. Don’t cook it fully at this stage—just enough to seal in the juices. Remove and set aside.

Step 3: Sauté the Aromatics

In the same pan, add a bit more oil if needed, then sauté the chopped onions until golden. Add in the remaining garlic and ginger, and cook until fragrant.

Step 4: Add the Spices

Now stir in the garam masala, paprika, cumin, and coriander. Toast them for about 30 seconds to release their aromas, but be careful not to burn them.

Step 5: Build the Sauce

Pour in the tomato puree and simmer for 5–7 minutes until the mixture thickens and darkens slightly. Add salt and a touch more chili powder if you want extra heat.

Step 6: Stir in the Coconut Milk

Lower the heat and gently mix in the full-fat coconut milk. Stir until the sauce turns a rich, creamy orange. Let it simmer for 5 more minutes.

Step 7: Return the Chicken to the Pan

Add the seared chicken back into the sauce. Simmer for another 10–15 minutes, or until the chicken is cooked through and tender.

Step 8: Finish with Lime and Cilantro

Turn off the heat, drizzle in a bit more lime juice, and sprinkle chopped cilantro on top. Taste and adjust seasoning if needed.

How Long to Prepare Homemade Butter Chicken With Coconut Milk

Prep Time

Prepping the ingredients takes around 15–20 minutes, especially if you’re chopping fresh onions, garlic, and ginger. Marinating the chicken is ideally done for at least 30 minutes, but you can extend it to overnight for deeper flavor infusion.

Cook Time

Once you start cooking, everything comes together in about 30–35 minutes. That includes sautéing, building the sauce, and simmering the chicken until it’s perfectly tender. The full process (including prep and cooking) can be wrapped up in about an hour.

Tips for Perfect Homemade Butter Chicken With Coconut Milk

Use full-fat coconut milk for the richest texture and flavor.
Sear the chicken briefly to lock in moisture—don’t overcook early.
Let the sauce simmer slowly so the spices can bloom and meld together.
Use fresh garlic and ginger—paste is convenient but fresh gives a stronger aroma.
Taste as you go; a squeeze of lime at the end can balance out the richness perfectly.

Watch Out for These Mistakes While Cooking

Using low-fat coconut milk – It can make your sauce watery and thin.
Skipping the marination – This step is crucial for juicy, flavorful chicken.
Rushing the sautéing – Give onions enough time to caramelize and deepen the flavor.
Overcrowding the pan – This will steam the chicken instead of searing it.
Adding lime juice too early – Add it at the end to avoid curdling the coconut milk.

What to Serve With Homemade Butter Chicken With Coconut Milk?

1. Garlic Naan

Soft, buttery naan is ideal for scooping up the creamy sauce.

2. Steamed Basmati Rice

The perfect base for soaking up all that curry goodness.

3. Cucumber Raita

A cool yogurt-based dip that balances the spices.

4. Pickled Onions

Add a tangy, crunchy contrast to the rich curry.

5. Roasted Cauliflower

A simple, earthy side that pairs beautifully with the bold flavors.

Storage Instructions

Refrigerator

Store any leftovers in an airtight container in the fridge for up to 4 days. The flavors actually deepen over time, making it even tastier the next day.

Freezer

Butter chicken with coconut milk freezes well. Cool completely, then transfer to freezer-safe containers. It can be stored for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove.

Reheating

Reheat over low heat in a pan, adding a splash of coconut milk or water if needed to loosen the sauce. Avoid microwaving at high power to prevent splitting the sauce.

Estimated Nutrition (Per Serving)

Calories: 420
Protein: 28g
Carbohydrates: 10g
Fat: 30g
Saturated Fat: 20g
Fiber: 2g
Sugar: 4g
Sodium: 550mg

Frequently Asked Questions

How spicy is this butter chicken?

It’s mildly spiced, but you can increase the chili powder if you want more heat.

Can I use store-bought garam masala?

Yes! Just make sure it’s fresh and aromatic. You can also toast it lightly before adding to enhance its flavor.

Is this butter chicken dairy-free?

Yes, thanks to the use of coconut milk instead of cream or butter.

Can I make this recipe vegetarian?

Absolutely—replace the chicken with tofu, chickpeas, or paneer for a delicious meat-free version.

What if I don’t have tomato puree?

You can blend canned tomatoes or use a mix of tomato paste and water in a pinch.

Conclusion

Homemade Butter Chicken with Coconut Milk is rich, comforting, and surprisingly easy to make. The coconut milk adds a unique twist that makes the dish both dairy-free and deliciously creamy. Whether you’re looking to impress dinner guests or enjoy a cozy night in, this recipe brings restaurant-quality flavor straight to your kitchen.