Indian Butter Chicken with Coconut Rice

Indian Butter Chicken with Coconut Rice

Servings: 4

Prep Time: 15 minutes

Cook Time: 45 minutes

*Your Chef will lead you through all the techniques, so prepping ahead of class is optional 

Ingredients for the Chicken:

  • 1.5 to 2lbs boneless skinless chicken thighs, diced in 1-2 inch pieces (boneless skinless)
  • 2 tbsp. Butter, or ghee
  • 2 cloves garlic, smashed
  • 1 large onion, small to medium diced
  • 2 inch nub fresh ginger
  • 2 tsp. turmeric
  • 4 tsp. garam masala
  • 2 tsp. Cumin
  • 1 (15 oz.) can of tomato sauce, or tomato puree
  • Salt to taste
  • 5 mint leaves
  • ½ cup yogurt
  • 1 lemon wedge
  • 1/2 cup coconut milk, stirred

        Ingredients for the Coconut Rice:

        • 2 cup Jasmine rice
        • 2 ½ cups water
        • ⅓ cup coconut milk
        • Zest of 1 lime
        • Kosher salt, to taste

          For serving:

          • 2-4 pieces of naan bread
          • torn cilantro (optional garnish)


              1. Start the coconut rice: in a medium saucepan, bring the water and coconut milk to a simmer.
              2. Rinse jasmine rice under cold water, stirring periodically, until the water runs clear.
              3. Add the rice to the simmering water and coconut milk. Cover the pot with a lid and cook on low for approximately 15-20 minutes.
              4. While the rice is cooking, start the butter chicken: Place a large skillet or saute pan with a lid over medium high heat; add butter and melt until foamy. Add the garlic, onion, ginger and spices. Saute to toast the spices, stirring frequently and scraping the bottom of the pan. Cook for 5 minutes.
              5. Add chicken to the pan and saute until just browned.
              6. Add tomato sauce into the pan. Lower heat to medium-low and bring to a gentle simmer for about 15-20 minutes.
              7. While the chicken is simmering, finish the coconut rice: Turn off the heat and let rice sit undisturbed, for at least 5 minutes. Uncover, add lime zest and salt, and fluff with a fork.
              8. Combine chopped mint with yogurt. Add salt and pepper to taste, finish with a squeeze of lemon. Set aside.
              9. Toast naan bread in a dry pan or the oven until warm and crispy.
              10. To finish the chicken: Stir coconut milk into butter chicken until warmed through. Garnish with torn cilantro and minted yogurt. Serve with rice and toasted naan.
                    Free Cooking Class Calendar
                    Learn More about Homemade
                    Your Cart
                    Your cart is currently empty.
                    Click here to continue shopping.