Coconut Milk Butter Chicken
A delightful and creamy butter chicken dish made with tender chicken and aromatic spices.
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 chicken, 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 chicken chunks to the skillet, along with the tomato paste, red curry paste, salt, and black pepper. Stir well to coat the chicken with the onion, tomato, and spice mixture.
- Pour the coconut milk over the chicken 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.
Notes
For a milder curry, reduce the amount of chili powder. You can add vegetables like bell peppers or spinach for extra nutrition. This dish pairs wonderfully with a side of steamed vegetables.