Easy Butter Chicken (Coconut Milk or Cream)

Ingredients

• 1.13–1.36 kgBoneless, skinless chicken thighs
• 1¼ teaspoonsKosher salt
• 1 teaspoonGaram masala
• 1 teaspoonPaprika
• 1 tablespoonOlive oil or avocado oil
• 4–6 clovesGarlic, pressed or finely minced
• 1 tablespoon freshly grated or minced, or 1 teaspoon groundGinger
• 2 teaspoonsGaram masala
• 1½ teaspoonsPaprika
• 1 teaspoonCumin
• ½ teaspoonCurry powder
• ½ teaspoonBlack pepper
• 425 gTomato sauce
• 160 ml heavy cream, or 425 g full-fat coconut milkHeavy cream or full-fat coconut milk
• 240 mlWater (use only with the cream option)
• 1½ tablespoonsBrown sugar
• 1 tablespoonLime juice
• 2 tablespoonsButter
• To serve; 2½–3 cups dry rice is suggestedWhite rice, cooked

Instructions

1. 1

   Season the chicken

   Pat the chicken thoroughly dry, trim away excess fat and cut it into 2.5 cm pieces. Put it in a bowl with 1¼ teaspoons salt, 1 teaspoon garam masala and 1 teaspoon paprika, then mix until evenly coated.

2. 2

   Sear the chicken

   Heat a large pan over medium to medium-high heat. Add 1 tablespoon oil and swirl to coat the base, then spread the chicken in an even layer. Leave it undisturbed for a couple of minutes to sear.

3. 3

   Cook with aromatics

   Stir the chicken occasionally and cook for about 6–8 minutes, until mostly cooked through and lightly browned in places. While it cooks, measure the remaining spices into a small bowl. Lower the heat to medium, add the garlic and ginger, and stir constantly for about 30 seconds.

4. 4

   Bloom the spices

   Push the chicken to one side of the pan. Add the remaining 2 teaspoons garam masala, 1½ teaspoons paprika, 1 teaspoon cumin, ½ teaspoon curry powder and ½ teaspoon black pepper to the fat and juices. Stir the spices there for about 1 minute, then mix everything together.

5. 5

   Add the tomato

   Pour in the 425 g tin of tomato sauce and stir for 2–3 minutes, scraping the browned bits from the bottom of the pan.

6. 6

   Simmer the sauce

   Add either 425 g full-fat coconut milk, or 160 ml heavy cream and 240 ml water. Reduce the heat to low, cover the pan and simmer for 8–10 minutes.

7. 7

   Finish and serve

   Take the pan off the heat and stir in 1½ tablespoons brown sugar, 1 tablespoon lime juice and 2 tablespoons butter. Taste and add salt if needed. Serve over hot cooked white rice. If the sauce is too thin, whisk together 1 tablespoon cornflour and 1 tablespoon cold water and stir it in during the final minutes; if it is too thick, loosen it with a little water or extra cream or coconut milk.

What is butter chicken?

Butter chicken, also known as murgh makhani, is an Indian dish of chicken in a richly spiced tomato sauce, often softened with butter and cream. It is associated with Punjabi cooking and is commonly served with rice or bread.

This version uses chicken thighs and pantry spices, with a choice of cream or coconut milk for the sauce. Browning the chicken and briefly cooking the spices in the pan help build flavour without a long simmer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 451 calories, 46g protein, 9g carbs, 26g fat.

Chicken thighs provide most of the protein, while rice supplies much of the carbohydrate. The oil, butter and cream—or full-fat coconut milk—contribute much of the fat. Serve a moderate portion over rice with vegetables alongside to balance the plate.

Choose your creamy base

Cream and water: this is the recipe’s cream-based option, and the water helps make enough sauce without requiring more cream. The amount can be adjusted to make the sauce richer.

Coconut milk: use one 425 g tin of full-fat coconut milk in place of both the cream and water. It makes the dish dairy-free provided the butter is also replaced with a dairy-free alternative.

Get the chicken ready

Dry pieces: patting the chicken dry helps it brown rather than release excess moisture straight away. Trim only the excess fat, then cut the thighs into evenly sized pieces.

Seasoning: coat the chicken with the first measures of salt, garam masala and paprika before it goes into the pan. Keep the remaining spices separate so they can be added at the right stage.

Brown first, then bloom

Searing: spread the chicken out and give it a couple of minutes without stirring. If the pan is crowded, cook in batches so the pieces can brown instead of steaming.

Spices: after the garlic and ginger have had a brief turn in the pan, move the chicken aside and stir the remaining spices into the pan juices for about a minute. This brief cooking helps bring out their aroma; avoid letting them scorch.

Check the sauce texture

Simmer: keep the pan covered and the heat low for the stated 8–10 minutes. The sauce should bubble gently, not boil hard.

Adjust: the sauce may thicken as it simmers and again as it stands. Add a little water or extra cream or coconut milk if it becomes too thick, or use the cornflour mixture near the end if it is thinner than you like.

Serve with rice

Rice: spoon the chicken and sauce over hot cooked white rice so it can catch the rich tomato mixture. The recipe suggests cooking 2½–3 cups of dry rice for the batch.

At the table: lime juice added at the end lifts the creamy, spiced sauce. A simple vegetable side can round out the meal without competing with the main dish.

Recipe notes & tips

• Cut the chicken into similarly sized pieces so they cook at a similar pace.
• Let the pan get hot before adding the oil and chicken.
• Keep the chicken in a single layer while it sears; brown it in batches if needed.
• Measure the second set of spices before cooking so they are ready to bloom.
• Stir the garlic and ginger constantly for their brief cooking time to help prevent scorching.
• Taste the finished sauce before adding more salt, as the tomato sauce and seasoning may already provide enough.

Variations

• Dairy-free: use full-fat coconut milk and replace the butter with a dairy-free alternative.
• Creamier sauce: use a little more cream and less water in the cream-based version.
• Milder flavour: reduce the black pepper to suit your preference.
• Extra lime: serve with lime wedges for a brighter finish at the table.
• Rice alternative: serve the chicken with another cooked grain instead of white rice.

Common mistakes to avoid

• Wet chicken: it can release liquid instead of searing; pat it thoroughly dry before seasoning.
• Crowded pan: the chicken may steam rather than brown; use a larger pan or cook in batches.
• Moving the chicken too soon: it needs a couple of undisturbed minutes to sear; leave it alone at first.
• Scorched spices: they can turn bitter; stir them into the pan juices for about a minute and keep them moving.
• Boiling the sauce hard: this can make it reduce too quickly; keep the heat low for the covered simmer.
• Thickening too early: the sauce may continue to reduce; add the cornflour mixture only near the end if needed.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan or microwave until piping hot, adding a splash of water, cream or coconut milk if the sauce has thickened. Store rice separately when possible.

Frequently asked questions