Butter Chicken with Coconut Cream

Butter chicken is probably the most popular Indian dish, if you have never tried it, I highly recommend this recipe! It shows how to make this dish healthy without compromising the flavor. Chicken turns out tender and so flavorful. Moreover, this coconut cream butter chicken reheats really well (if you are lucky to have leftovers).
Butter Chicken with Coconut Cream


  • 2 pounds chicken thighs (cut into bite size pieces)
  • 4 tablespoons coconut cream
  • 2 tablespoons garam masala
  • 1 tablespoon avocado oil
  • 1 teaspoon turmeric (dry)
  • 1 teaspoon lemon juice
  • 2 cloves garlic (minced)
  • ginger (1-inch piece, grated)
  • Sauce:
  • 4 tablespoons ghee
  • 1 onion (chopped)
  • 1 jalapeno pepper (seeded, chopped)
  • 2 cloves garlic (minced)
  • 1 cup diced tomatoes (canned)
  • 1/2 cup coconut cream (I used thick part from canned coconut milk)
  • ginger (1-inch piece, grated)
  • 1 tablespoon garam masala
  • 1 tablespoon cumin
  • 1 teaspoon coriander
  • salt
Prep time:
10 minutes
Cook time:
32 minutes
Total time:
42 minutes
Yield: 3 servings | Prep time: 10 minutes | Cook time: 32 minutes | Total time: 42 minutes


1. Combine chicken with coconut cream, garam masala, avocado oil, turmeric, lemon juice, garlic and ginger.

2. Prepare the sauce. Heat ghee in a large skillet over medium-high heat, add onion, garlic and ginger. Cook for about 5 minutes.

3. Transfer the onion mixture to a blender, add tomatoes, jalapeno, garam masala, cumin, coriander and salt. Blend until smooth.

4. In the same skillet, sear chicken pieces on all sides. Add the sauce, bring to a simmer, cover and cook on low for about 25 minutes.

5. Lastly, add coconut cream, stir and cook for another couple of minutes.

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