Coconut Milk Butter Chicken: The Ultimate Comfort Food Recipe
Introduction to Coconut Milk Butter Chicken
Coconut Milk Butter Chicken is a delightful dish that brings the rich and comforting flavors of Indian cuisine right to your kitchen. This recipe is perfect for those cozy nights when you want something hearty yet easy to prepare. The creamy coconut milk melds beautifully with fragrant spices, creating a dish that warms the heart and soul.
A Personal Story Behind My Coconut Milk Butter Chicken Journey
Growing up, my family often gathered around the table to share meals filled with love and laughter. One of my fondest memories is of my grandmother teaching me how to cook her famous butter chicken, a recipe that has been passed down through generations. The moment I added coconut milk to the mix, I knew I had discovered something special. This version of butter chicken has become a staple in my home, bringing a taste of tradition with a modern twist.
What Makes This Coconut Milk Butter Chicken Recipe Special?
This recipe stands out because it combines traditional butter chicken flavors with the creaminess of coconut milk, making it not only rich and satisfying but also a bit lighter than its dairy-heavy counterparts. The use of spices like garam masala and fresh ginger adds depth and warmth, while the beef chunks provide a hearty protein. Plus, it’s easy to customize with your favorite vegetables, making it a versatile dish for any family dinner.
The Full Coconut Milk Butter Chicken Recipe
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 medium onion, small diced
- 2 teaspoons ginger, grated
- 3 garlic cloves, minced
- 1 tablespoon garam masala
- 1 teaspoon chili powder
- 1 teaspoon mustard seeds
- 1 teaspoon coriander
- 1 teaspoon curry powder
- 2 pounds beef, cut into ¾-inch chunks
- 3 ounces tomato paste
- 3 ounces red curry paste
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 (14-ounce) can coconut milk
- Rice or naan for serving
- Cilantro for serving
Instructions
- In a large skillet, heat the butter and olive oil over medium-high heat. Add the diced onion and cook until soft and translucent, about 3-5 minutes. Tip: Stir occasionally to avoid burning the onions.
- Stir in the grated ginger and minced garlic, cooking for an additional 1-2 minutes until fragrant.
- Add the garam masala, chili powder, mustard seeds, coriander, and curry powder. Toast the spices for about 2 minutes until they become aromatic. Tip: Keep an eye on them; you want to enhance their flavors without burning.
- Add the beef chunks to the skillet, along with the tomato paste, red curry paste, salt, and black pepper. Stir well to coat the beef with the onion, tomato, and spice mixture.
- Pour the coconut milk over the beef mixture and stir to combine. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20 minutes. Tip: For a thicker sauce, let it simmer a bit longer.
- Serve the curry over white rice and/or naan, garnished with fresh cilantro if desired.
Serving Suggestions and Variations for Coconut Milk Butter Chicken
This Coconut Milk Butter Chicken pairs wonderfully with fluffy white rice or warm naan bread. For a healthier twist, consider adding vegetables like bell peppers or spinach to the curry during the cooking process. Feel free to adjust the spice level by reducing the chili powder for a milder flavor. A side of steamed vegetables can also complement this dish beautifully, adding extra nutrition and color to your meal.
Frequently Asked Questions About Coconut Milk Butter Chicken
Can I use chicken instead of beef?
Absolutely! Chicken thighs or breasts work wonderfully in this recipe. Just adjust the cooking time as needed.
Is this recipe gluten-free?
Yes, all the ingredients used are gluten-free, making it a great option for those with gluten sensitivities.
How can I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving again.
Enjoy the rich flavors of this Coconut Milk Butter Chicken, perfect for a cozy meal!
Recipe Stats
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
- Calories per Serving: 350
- Servings: 6
Coconut Milk Butter Chicken
Ingredients
Main Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 medium onion, small diced
- 2 teaspoons ginger, grated
- 3 cloves garlic, minced
- 1 tablespoon garam masala
- 1 teaspoon chili powder
- 1 teaspoon mustard seeds
- 1 teaspoon coriander
- 1 teaspoon curry powder
- 2 pounds beef, cut into ¾-inch chunks
- 3 ounces tomato paste
- 3 ounces red curry paste
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 1 14-ounce can coconut milk
- to serve Rice or naan
- to serve Cilantro
Instructions
- In a large skillet, heat the butter and olive oil over medium-high heat. Add the diced onion and cook until soft and translucent, about 3-5 minutes. Tip: Stir occasionally to avoid burning the onions.
- Stir in the grated ginger and minced garlic, cooking for an additional 1-2 minutes until fragrant.
- Add the garam masala, chili powder, mustard seeds, coriander, and curry powder. Toast the spices for about 2 minutes until they become aromatic. Tip: Keep an eye on them; you want to enhance their flavors without burning.
- Add the beef chunks to the skillet, along with the tomato paste, red curry paste, salt, and black pepper. Stir well to coat the beef with the onion, tomato, and spice mixture.
- Pour the coconut milk over the beef mixture and stir to combine. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20 minutes. Tip: For a thicker sauce, let it simmer a bit longer.
- Serve the curry over white rice and/or naan, garnished with fresh cilantro if desired.