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Coconut Butter Chicken (Murgh Makhani)
Minaa
3 March 2025
Creamy, comforting, and dangerously addictive. One pot, coconut-rich, and guaranteed to leave everyone asking for seconds (and the recipe!). Will you be next?
Now, this Coconut Butter Chicken is my rendition of Butter Chicken. With all the Butter Chicken recipes that have probably graced your screens, why this Coconut Butter Chicken? It’s a one-pot recipe where the coconut milk adds depth and richness to the dish. It’s not as thick or rich as heavy cream, which makes the dish creamy and delicious without being overly indulgent—a true crowd-pleaser. The downside? People will keep requesting you to make it, and it’s highly addictive! This Coconut Butter Chicken recipe tends to leave a lasting impression on anyone who has had the pleasure of eating it—so, will you be next?
Have you tried this recipe and loved it? Then, kindly leave a comment below or on my socials, tag me, or share this recipe!
Reviews
Ingredients:
Adjust Servings
| 1.2kg Chicken Breast/Boneless Chicken Thighs | |
| 5cloves Garlic | |
| 1inch Ginger | |
| 2tbsp Greek Yoghurt | |
| 2tsp Spicy Smoked Paprika | |
| 1tsp Turmeric Powder | |
| 1tsp Cumin Powder | |
| 2tsp Coriander Powder | |
| 1-4 tsp Chili Powder depending on heat preference | |
| 10ml Lemon Juice | |
| 15g Fresh Coriander Leaves (garnish) optional | |
| 2tsp Garam Masala (garnish) optional |
Coconut Butter Curry Base
| 250ml Vegetable Oil neutral tasting | |
| 1 Dried Bay Leaf | |
| 1 Cinnamon Stick | |
| 1tsp Cumin Seeds | |
| 1large Brown Onion diced | |
| 1⁄2 Ginger & Garlic paste | |
| 1tsp Garam Masala | |
| 1-3tsp Chili Powder | |
| 1⁄2 tsp Cumin Powder | |
| 1tsp Coriander Powder | |
| 1tsp Tomato Paste | |
| 550ml Tomato Pulp (Canned) | |
| 300ml Coconut Milk | |
| 90g Pecans/Almonds | |
| 170ml Water |
Nutritional Information
420 kcal
Calories
28 g
Total Fat
500 mg
Sodium
2.5 g
Dietary Fiber
27 g
Protein
5 mg
Vitamin C
85 mg
Cholesterol
10 g
Carbohydrates
4 g
Sugar
400 IU
Vitamin A
1.8 mg
Iron
Directions
1.
Prepare the Ginger-Garlic Paste
Using a mortar and pestle, crush the peeled ginger and garlic cloves into a paste. Alternatively, use a blender with 20 ml of water and blend them into a paste.
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2.
Marinate the Chicken
Cut the chicken into bite-sized pieces and add them to a large bowl. Add ½ of the ginger and garlic paste (reserve the other ½ for the coconut butter curry base), Greek yogurt, smoked paprika, turmeric powder, cumin powder, coriander powder, chili powder, and lemon juice.
Mix everything together until evenly combined, and set aside for at least 30 minutes to marinate—or even overnight—to allow the chicken to absorb the flavors more.
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3.
Prepare the Onion and Almond Paste
While the chicken is marinating, peel and dice the onions into cubes. The cubes don’t have to be too small—just diced evenly to ensure they brown evenly when sautéed. Set the diced onion aside. Next, blend the almonds with 170 ml of water using an immersion or regular blender until smooth and creamy (you can use the same blender used to make the ginger-garlic paste).
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4.
Fry the Chicken
Add oil to a shallow pan and heat over medium-high. Fry the chicken in batches until it has some char on it, then set it aside.
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5.
Prepare the Coconut Butter Curry Base
If the oil seems too little after frying the chicken, add 50 ml more oil. Using the same pan and oil, add the bay leaf, cinnamon stick, and cumin seeds.
Sauté for 20 seconds over medium-high heat, or until fragrant. Add the diced onions and sauté until light brown. Then, add the ginger and garlic paste and sauté for 10 seconds. Add the garam masala, chili powder, cumin powder, and coriander powder, and continue to sauté for 10–20 seconds. Be careful not to let the ginger-garlic paste or spices burn, so don’t sauté for longer than the stated time.
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6.
Add the Wet Ingredients
Lower the heat to medium and add the tomato paste. Let it sauté for about 20 seconds, then add the canned tomato pulp, almond paste, and coconut milk. Cook until it comes to a gentle boil. If the mixture is too thick, add about 100 ml of water and mix well.
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7.
Add the Chicken
Add the cooked chicken and let everything cook for 5 minutes, stirring occasionally.
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8.
Garnish and Serve
Lastly, garnish with optional coriander leaves and a sprinkle of garam masala. Serve with a side of rice, naan, or chapati.
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Notes
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