30 Minute Spicy Coconut Butter Chicken

30 Minute Spicy Coconut Butter Chicken

from halfbakedharvest.com
30 min
6 servings
561 kcal / serving

Quickly made on the stove, all in one skillet. Finish off with steamed rice and naan for a warm cozy meal!

Ingredients

  • 2 poundsboneless skinless chicken breasts or thighs, cut into bite-size chunks
  • ¼ cupplain greek yogurt
  • 6 clovesgarlic, minced or grated
  • 2 tablespoonsfresh grated ginger
  • 2 teaspoonsplus 1 tablespoon garam masala
  • 2 teaspoonscumin
  • 1 teaspoonturmeric
  • 1 teaspoonscayenne pepper, use to your taste
  • kosher salt and black pepper
  • 2 tablespoonsextra virgin olive oil
  • 4 tablespoonssalted butter
  • 1 largeyellow onion, chopped
  • 1 teaspoonscrushed red pepper flakes, use to your taste
  • ½ cuptomato paste
  • 1can full-fat coconut milk ((or sub 1 cup cream))
  • ½ cupfresh cilantro roughly, chopped
  • steamed rice and naan, for serving

Directions

  1. 1

    1. in a bowl, toss together the chicken, yogurt, 3 cloves garlic, 1 tablespoon ginger, 2 teaspoons garam masala, 1 teaspoon cumin, 1/2 teaspoon turmeric, 1/2 - 1 teaspoon cayenne pepper, and 1 teaspoon salt. Let sit 5-10 minutes. 2. Heat the oil in a large skillet over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes. Add 1 tablespoon butter and toss to coat the chicken. Remove the chicken from the skillet to a plate. 3. To the skillet, add the onion and cook 5 minutes, until softened. Add 2 tablespoons butter, 3 cloves garlic, 1 tablespoon ginger, 1 tablespoon garam masala, 1 teaspoon cumin, 1/2 teaspoon turmeric, 1/2 - 1 teaspoon cayenne pepper, and the chili flakes. Season with salt and pepper. Cook until very fragrant, about 5 minutes. Add the tomato paste and continue cooking another 3-4 minutes. 4. Reduce the heat to low. Add 1 cup water and the coconut milk. Stir to combine, bring the sauce to a simmer, cook 5 minutes or until the sauce thickens slightly. Stir in 1 tablespoon butter. If the sauce seems thick, thin with 1/2 to 1 cup additional coconut milk. Add the chicken and any juices on the pan and cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes. Remove from the heat and stir in the cilantro. Season with salt and pepper. 5. Serve the chicken and sauce over bowls of rice with fresh naan. Enjoy!