Description
Indulge in a creamy, flavor-packed coconut butter chicken simmered in a fragrant tomato-coconut sauce, served over tender jasmine rice and finished with a sprinkle of fresh herbs. A comforting and aromatic dish that brings bold, warm spices to your plate.
Ingredients
Scale
- 1.5 lbs (680g) boneless, skinless chicken thighs, cut into chunks
- 2 tbsp butter
- 1 tbsp oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp garam masala
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper (optional)
- 1/2 cup tomato puree
- 1 cup full-fat coconut milk
- 1/4 cup heavy cream (optional for extra richness)
- Salt and pepper to taste
- 2 cups cooked jasmine rice
- Fresh cilantro and mint, chopped (for garnish)
Instructions
- In a large skillet, heat oil and butter over medium heat. Add chopped onions and sauté until soft and golden, about 5–7 minutes.
- Add garlic and ginger and cook for another minute until fragrant.
- Stir in garam masala, cumin, turmeric, paprika, and cayenne (if using). Cook the spices for 30 seconds to bloom the flavors.
- Add chicken pieces and cook until browned on all sides, about 6–8 minutes.
- Stir in tomato puree and season with salt and pepper. Let simmer for 5 minutes.
- Pour in coconut milk and optional cream. Simmer for 10–12 minutes until sauce thickens and chicken is fully cooked.
- Serve over fluffy jasmine rice and top with fresh cilantro and mint.
Notes
- For extra richness, stir in a tablespoon of butter just before serving.
- Use chicken breast if preferred, though thighs remain juicier in sauces.
- This dish can be made dairy-free by omitting the cream and extra butter.
Nutrition
- Serving Size: 1 bowl
- Calories: 610
- Sugar: 5g
- Sodium: 480mg
- Fat: 38g
- Saturated Fat: 23g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 37g
- Cholesterol: 115mg
Keywords: coconut butter chicken, jasmine rice, creamy chicken curry, Indian chicken dish, easy comfort food