Butter Chicken with Coconut Rice
20 min
1 hr 15 min


10 ounces boneless, skinless chicken thighs

1 Half Stick (1/4 cup) Land O Lakes® Butter, divided

1 small (1/2 cup) onion, chopped

1 jalapeno pepper, seeded, diced

2 garlic cloves, thinly sliced

1 (14-ounce) can unsweetened coconut milk, reserve 1/2 cup

2 tablespoons tomato paste

1 small (1/2 cup) tomato, chopped

1/2 cup chopped fresh cilantro

1 tablespoon garam masala

1 teaspoon jarred ginger paste

1 teaspoon salt

1/2 teaspoon ground cumin

1/2 teaspoon curry powder

1/2 teaspoon pepper

1 cinnamon stick

1/2 cup halved green beans


1/2 cup basmati rice

2 tablespoons chopped fresh cilantro


4 wedges naan bread

How to make

  1. STEP 1

    Melt 3 tablespoons butter in 4-quart saucepan over medium-high heat until sizzling; add chicken, onion, jalapeno pepper, and garlic. Cook 5-7 minutes or until chicken is browned on both sides. Stir in remaining coconut milk (not reserved 1/2 cup) and tomato paste; bring to a boil. Reduce heat to low. Add chopped tomato, cilantro, garam masala, ginger, salt, curry powder, cumin, pepper, and cinnamon stick. Stir to combine. Cover; simmer over low heat 30-45 minutes or until chicken is tender and flavors have had a chance to develop.

  2. STEP 2

    Meanwhile, combine rice, reserved 1/2 cup coconut milk, and 1/2 cup water in 2-quart saucepan. Bring to a boil. Reduce heat to low. Cover; cook 15 minutes or until rice is tender. 

  3. STEP 3

    Shred chicken. Add green beans and continue to simmer for 5-7 minutes or until beans are tender. 

  4. STEP 4

    Stir in 2 tablespoons chopped cilantro remaining 1 tablespoon butter into hot cooked rice. Serve with butter chicken and naan bread. 

Tip #1

Substitute chicken breasts for chicken thighs, reduce cooking time by about 10 minutes.


51Fat (mg)
125Cholesterol (mg)
1220Sodium (mg)
54Carbohydrates (g)
1Dietary Fiber
26Protein (g)


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