Imagine tender pieces of chicken bathed in a luscious, spiced coconut-tomato butter sauce, nestled on a bed of soft, fragrant jasmine rice and topped with a flurry of fresh herbs. That’s what you get with this Rich Coconut Butter Chicken — a dish that’s indulgent, comforting, and bursting with bold, balanced flavor. It’s your favorite takeout-inspired meal with a creamy tropical twist you’ll crave again and again.

Why You’ll Love This Coconut Butter Chicken

This isn’t your average butter chicken. The addition of creamy coconut milk adds a subtle sweetness and depth that perfectly complements the spices and tomato base. It’s warm, comforting, and surprisingly easy to make — all in one pot. Pair it with jasmine rice and fresh herbs, and you’ve got a restaurant-worthy dinner that feels like a hug in a bowl.

Kitchen Tips for Coconut Butter Chicken Perfection

• Marinate the chicken for extra tenderness and bold flavor. Even 30 minutes makes a big difference.
• Use full-fat coconut milk for the richest, creamiest sauce.
• Simmer gently — don’t rush the sauce; low and slow develops the best flavor.
• Bloom your spices in butter to awaken their full aroma and taste.

Ingredients

For the Chicken & Marinade:

1. 1.5 lbs boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
2. 1/2 cup plain yogurt
3. 1 tbsp lemon juice
4. 2 tsp garam masala
5. 1 tsp ground cumin
6. 1 tsp paprika
7. 1/2 tsp turmeric
8. Salt to taste

For the Sauce:

1. 2 tbsp unsalted butter
2. 1 tbsp oil (ghee or coconut oil recommended)
3. 1 medium onion, finely diced
4. 3 cloves garlic, minced
5. 1 tbsp grated fresh ginger
6. 2 tsp ground coriander
7. 1 tsp chili powder (adjust to taste)
8. 1 tsp smoked paprika
9. 1/2 tsp cinnamon (optional)
10. 1/2 cup tomato paste or purée
11. 1 can (14 oz) full-fat coconut milk
12. 1 tsp sugar or honey (optional, to balance acidity)
13. Salt and pepper to taste

For the Rice & Garnish:

1. 1.5 cups jasmine rice
2. 3 cups water or broth
3. Salt to taste
4. Chopped cilantro, mint, or parsley (or all three!)
5. Lime wedges for serving

Instructions

1. Marinate the chicken.

In a bowl, combine yogurt, lemon juice, spices, and salt. Add chicken and toss to coat. Cover and refrigerate for at least 30 minutes or up to 12 hours.

2. Cook the rice.

Rinse jasmine rice until the water runs clear. In a pot, combine rice, water or broth, and salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Let stand off heat for 5 minutes, then fluff with a fork.

3. Sear the chicken.

In a large skillet or Dutch oven, heat oil over medium-high heat. Add chicken pieces (shaking off excess marinade) in batches and cook until golden and just cooked through. Transfer to a plate.

4. Build the sauce.

In the same pan, lower heat to medium. Melt butter and sauté onions until soft. Add garlic, ginger, and spices. Cook for 1–2 minutes until fragrant. Stir in tomato paste and cook for another 2–3 minutes.

5. Add coconut milk.

Pour in coconut milk and stir until smooth. Add sugar or honey if needed. Simmer gently for 10–15 minutes, stirring occasionally, until the sauce thickens and deepens in color.

6. Return chicken to the pan.

Add seared chicken and any juices back into the sauce. Simmer for 5–7 minutes until the chicken is tender and fully coated in sauce. Adjust salt and pepper as needed.

7. Serve.

Spoon jasmine rice into bowls. Top with generous scoops of coconut butter chicken. Finish with a shower of fresh herbs and a squeeze of lime.

Flavor & Texture Highlights

• The chicken is juicy and spice-kissed with a touch of tang from the yogurt marinade.
• The sauce is rich and velvety — a creamy blend of tomato, butter, coconut, and warm spices.
• The jasmine rice adds a floral, fluffy base to soak up every drop.
• The fresh herbs brighten up the dish with a final layer of freshness.

Variations & Add-Ons

• Make it vegetarian: Swap chicken for chickpeas, paneer, or tofu.
• Add veggies: Stir in spinach, peas, or roasted cauliflower at the end.
• Go spicier: Add a dash of cayenne or red chili flakes.
• Switch the base: Try with basmati rice, cauliflower rice, or naan.
• Make it creamier: Stir in a splash of cream or coconut cream for ultra richness.

Meal Prep & Storage Tips

• Make ahead: The flavors get better after a day — great for leftovers or meal prep.
• Store: Keeps in the fridge for up to 4 days.
• Freeze: Freeze in airtight containers for up to 2 months. Thaw and reheat gently on the stove.

FAQ

1. Can I skip the yogurt marinade?

You can, but the yogurt adds tenderness and flavor. Greek yogurt or coconut yogurt both work well.

2. Can I use canned tomato sauce instead of paste?

Yes, use about 1 cup and reduce the coconut milk slightly to maintain a rich consistency.

3. Can I make this dairy-free?

Absolutely! Just use coconut oil instead of butter, and skip the yogurt or use a non-dairy alternative.

4. What’s the best cut of chicken for this dish?

Boneless thighs are the juiciest, but chicken breasts work fine too — just don’t overcook them.

5. Can I cook everything in one pot?

Yes! After searing the chicken and setting it aside, cook the sauce in the same pan and return the chicken at the end.

Final Thoughts

This Rich Coconut Butter Chicken is everything a comfort meal should be: bold in flavor, velvety in texture, and easy enough for a weeknight yet special enough to serve guests. With the fragrant jasmine rice and fresh herb topping, it’s a complete meal that satisfies every craving. Don’t be surprised if it becomes a regular on your dinner table — it’s just that irresistible.

Print