Name: 30 Minute Spicy Coconut Butter Chicken Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian
Ingredients: 2 pounds boneless skinless chicken breasts or thighs, cut into bite-size chunks; 1/4 cup plain Greek yogurt; 3 cloves garlic, minced or grated; 1 tablespoon fresh grated ginger; 2 teaspoons garam masala; 1 teaspoon cumin; 1/2 teaspoon turmeric; 1/2 – 1 teaspoon cayenne pepper (to taste); 1 teaspoon kosher salt; 2 tablespoons extra virgin olive oil; 4 tablespoons salted butter (divided); 1 large yellow onion, chopped; 3 cloves garlic, minced or grated; 1 tablespoon fresh grated ginger; 1 tablespoon garam masala; 1 teaspoon cumin; 1/2 teaspoon turmeric; 1/2 – 1 teaspoon cayenne pepper (to taste); 1-2 teaspoons crushed red pepper flakes (to taste); Kosher salt and black pepper to taste; 1/2 cup tomato paste; 1 (14 ounce) can full-fat coconut milk (or substitute 1 cup cream); 1/2 cup fresh cilantro, roughly chopped; Steamed rice and naan, for serving

Jump to Recipe· 4.4 from 78 reviews

If you’re craving something that bursts with bold flavors yet comes together in no time, this 30 Minute Spicy Coconut Butter Chicken Recipe is a true lifesaver. Imagine tender chicken chunks marinated in a fragrant blend of spices, yogurt, and a kick of heat, then simmered in a luscious coconut butter sauce that’s both creamy and deeply satisfying. It’s the perfect dish for weeknight dinners when you want something impressive without fuss, and it never fails to bring warmth and joy to the table.

Ingredients You’ll Need

The image shows many small pieces of golden brown cooked chicken filling a black pan. Each piece has a slightly crispy texture with some darker charred spots that add a rich, roasted look. The chicken pieces are uneven in shape, some thicker and some thinner, and they appear juicy and tender with a lightly oily surface that reflects light. The pan surface is visible in the gaps between the chicken pieces and holds a bit of bubbling cooking oil, making the dish look hot and fresh. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Don’t let the list intimidate you—each ingredient is straightforward and plays a starring role in creating the rich, layered flavors that make this recipe unforgettable. From the creamy coconut milk to the fragrant spices, these essentials work together to bring that spicy, buttery magic into your kitchen.

Chicken (2 pounds): Choose boneless, skinless breasts or thighs cut into bite-size pieces for quick cooking and tender texture.
Plain Greek yogurt (1/4 cup): Adds tang and helps tenderize the chicken beautifully during the marinade.
Garlic (6 cloves, minced): Essential for pungent, aromatic depth in the dish.
Fresh ginger (2 tablespoons, grated): Brings a fresh, zesty warmth that complements the spices perfectly.
Garam masala (3 tablespoons total): The heart of the spice mix, delivering fragrant, warm complexity.
Cumin (3 teaspoons): Adds earthiness that grounds the dish’s flavor profile.
Turmeric (1 teaspoon): Gives a subtle, earthy aroma with beautiful golden color.
Cayenne pepper (1-2 teaspoons): Controls the heat level—adjust to your spice preference.
Kosher salt and black pepper: Essential seasoning to balance and enhance all flavors.
Extra virgin olive oil (2 tablespoons): For searing chicken and cooking onions, adding subtle fruitiness.
Salted butter (4 tablespoons): Enriches the sauce with creamy indulgence and a silky finish.
Yellow onion (1 large, chopped): Adds sweetness and texture, softening into the sauce.
Crushed red pepper flakes (1-2 teaspoons): Boost the heat and add complexity to the spicy notes.
Tomato paste (1/2 cup): Provides depth, acidity, and a rich umami punch.
Coconut milk (14 oz can, full-fat): Creates the creamy, luscious base of the sauce with tropical sweetness.
Fresh cilantro (1/2 cup, chopped): Offers a fresh herbal brightness to finish the dish perfectly.
Steamed rice and naan: Ideal for soaking up every last bit of that decadent sauce.

How to Make 30 Minute Spicy Coconut Butter Chicken Recipe

Step 1: Marinate the Chicken

Begin by tossing your chicken pieces in a bowl with the Greek yogurt, half the minced garlic, grated ginger, and your initial doses of garam masala, cumin, turmeric, cayenne, and salt. This quick marinade is all about infusing flavor and tenderness into every bite, and letting it rest for 5 to 10 minutes really helps those spices penetrate the meat.

Step 2: Sear the Chicken

Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear it for about 2 minutes on each side, just enough to develop a golden crust without cooking it through. Toss in a tablespoon of butter to coat the chicken, which adds richness and helps create the buttery sauce later. Then, remove the chicken and set it aside for the next steps.

Step 3: Build the Flavor Base

In the same skillet, toss in the chopped onion and cook for 5 minutes until softened and fragrant. Add the remaining garlic, ginger, garam masala, cumin, turmeric, cayenne, and crushed red pepper flakes, seasoning with salt and pepper as you go. This step is key to unlocking the aromatic soul of the dish—cook thoroughly until the spices bloom into a fragrant, flavorful base, about 5 minutes.

Step 4: Add Tomato Paste and Simmer the Sauce

Stir in the tomato paste and cook for another 3 to 4 minutes. This thickens the sauce and deepens the flavor. Lower the heat and pour in a cup of water along with the full-fat coconut milk, stirring everything into a creamy, luscious sauce. Let it simmer gently, allowing the sauce to thicken and the flavors to meld over about 5 minutes. Stir in another tablespoon of butter for that dreamy finish.

Step 5: Finish Cooking the Chicken in the Sauce

Return the seared chicken and any juices that have collected on the plate back into the skillet. Allow it to cook in the sauce, stirring occasionally, until the sauce thickens a bit more and the chicken is fully cooked, about 5 minutes. Off the heat, fold in freshly chopped cilantro, and adjust seasoning with salt and pepper to your taste.

How to Serve 30 Minute Spicy Coconut Butter Chicken Recipe

A white bowl filled with three main layers: the bottom layer is soft white flatbread, slightly browned; the middle layer is a mound of fluffy white rice; the top layer has chunks of meat covered in thick orange-brown sauce, garnished with bright green chopped herbs. A vintage gold fork and a wooden-handled knife rest inside the bowl on the right side. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of fresh cilantro is absolutely perfect for adding a fresh, herbal note that cuts through the richness. You can also add a few thin slices of fresh chili if you want to boost the heat even more and brighten the presentation.

Side Dishes

This dish shines best served with fluffy steamed rice, which soaks up that incredible sauce beautifully. Warm, soft naan bread is a fantastic partner too—perfect for scooping up every last bit. For a lighter side, try a crisp cucumber salad to balance the richness.

Creative Ways to Present

Present the chicken in a large shallow bowl with a mound of rice in the center, garnished with cilantro and a wedge of lime for an optional citrusy twist. For dinner parties, serve family style with warm naan stacked in a basket, letting everyone dig in and enjoy the communal vibes.

Make Ahead and Storage

Storing Leftovers

This delicious 30 Minute Spicy Coconut Butter Chicken Recipe keeps beautifully in the fridge for up to 3 days. Store in an airtight container to maintain the sauce’s rich, creamy texture and keep those spices vibrant.

Freezing

If you want to save some for later, this dish freezes well. Portion it into freezer-safe containers, leaving some space for expansion, and freeze for up to 2 months. Just be sure to thaw thoroughly in the fridge before reheating.

Reheating

Reheat leftovers gently over low heat on the stove to preserve the creaminess of the coconut butter sauce. Add a splash of water or coconut milk if the sauce thickened too much. Avoid microwaving at high heat to keep the texture perfect.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are actually fantastic for this recipe because they stay juicy and tender, plus they add a bit more richness that pairs beautifully with the spicy coconut butter sauce.

How spicy is this dish?

The heat level is adjustable based on how much cayenne and red pepper flakes you add. Start with a smaller amount if you prefer mild, and increase to suit your spice tolerance. It’s wonderfully customizable!

Is coconut milk necessary, or can I substitute it?

Full-fat coconut milk is key for that creamy, tropical undertone that balances the spices. If you prefer, heavy cream can be used as a substitute, but it will change the flavor profile slightly, making it less coconut-forward.

Can this recipe be made dairy-free?

To make it dairy-free, swap out the butter for a plant-based alternative and use a dairy-free yogurt for marinating. This keeps the creamy texture and bold flavor while accommodating dietary needs.

What’s the best way to serve leftovers?

Leftovers are just as delicious served over rice or stuffed inside warm naan for a quick sandwich-style meal. You can also use the chicken as a topping for salads or grain bowls to jazz up your lunches.

Final Thoughts

This 30 Minute Spicy Coconut Butter Chicken Recipe has quickly become one of my absolute favorites to whip up any time I want dinner that feels special but comes together fast. The vibrant spices, creamy sauce, and tender chicken are a combination that never disappoints. I can’t wait for you to try it and bring this mouthwatering dish to your own table—you’re going to love it!