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Coconut Curry Butter Chicken

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This easy coconut curry butter chicken is a creamy, comforting dinner packed with bold flavors and ready in under 30 minutes. Tender chicken simmers in a velvety coconut curry sauce with a buttery finish, perfect for busy weeknights or cozy gatherings.

Ingredients

Scale
  • 1.5 lbs (about 700g) boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons unsalted butter
  • 1 yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons curry powder (mild or hot, to taste)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 2 tablespoons tomato paste
  • 1 can (14 oz/400ml) full-fat coconut milk
  • 1/4 cup heavy cream (optional, or use coconut cream for dairy-free)
  • 1 tablespoon lemon juice or lime juice
  • 1/4 cup fresh cilantro, chopped (for garnish)
  • Optional: red chili flakes or fresh chili for heat
  • Optional: spinach or peas for extra veggies

Instructions

  1. Pat chicken dry with paper towels and cut into 1-inch pieces. Season with salt and black pepper.
  2. Heat butter in a large skillet over medium-high heat. Add chopped onion and sauté for 3-4 minutes until softened and golden.
  3. Add minced garlic and grated ginger. Cook for 1 minute until fragrant.
  4. Sprinkle in curry powder, ground cumin, and turmeric. Stir constantly for about 1 minute to toast the spices.
  5. Add seasoned chicken pieces to the pan. Sear for 4-5 minutes, turning to brown all sides. Work in batches if needed.
  6. Stir in tomato paste and cook for 1 minute, scraping the pan to mix well.
  7. Pour in coconut milk and heavy cream (if using). Bring to a gentle simmer, scraping up browned bits.
  8. Reduce heat to low and simmer, uncovered, for 8-10 minutes, stirring occasionally, until sauce thickens and chicken is cooked through.
  9. Taste and adjust salt, pepper, or curry powder as needed. If sauce is too thick, add a splash of water or more coconut milk.
  10. Squeeze in lemon or lime juice and stir. Sprinkle with chopped cilantro before serving.
  11. Serve hot over steamed rice or with warm naan.

Notes

For dairy-free, use coconut oil instead of butter and coconut cream instead of heavy cream. Brown the chicken in batches for best flavor. Toasting the spices before adding liquids enhances their aroma. Leftovers taste even better the next day and freeze well for up to 2 months.

Nutrition

Keywords: coconut curry butter chicken, easy curry chicken, creamy chicken curry, weeknight dinner, Indian curry, gluten-free, dairy-free option, quick chicken recipe

Find it online: https://hungermind.com/coconut-curry-butter-chicken-recipe-easy-creamy-dinner-under-30-minutes/