30 Minute Spicy Coconut Butter Chicken
Ingredients
- 2 lbboneless skinless chicken breasts or thighs
cut into bite-size chunks
- ¼ cplain greek yogurt
- 6 clovesgarlic
minced or grated
- 2 tbspfresh grated ginger
- 2 tspplus 1 tablespoon garam masala
- 2 tspcumin
- 1 tspturmeric
- 1 tspcayenne pepper
use to your taste
- kosher salt and black pepper
- 2 tbspextra virgin olive oil
- 4 tbspsalted butter
- 1 largeyellow onion
chopped
- 1 tspcrushed red pepper flakes
use to your taste
- ½ ctomato paste
- 1can full-fat coconut milk)
(or sub 1 cup cream
- ½ cfresh cilantro roughly
chopped
- steamed rice and naan
for serving
Directions
- 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!
30 Minute Spicy Coconut Butter Chicken
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About this Recipe
Craving a rich, flavorful butter chicken that comes together in a flash? This 30 Minute Spicy Coconut Butter Chicken delivers all the warmth and spice you desire, perfect for a cozy weeknight meal that tastes like it took hours.
What sets this recipe apart is its incredible speed, coming together in just 30 minutes primarily in one skillet. The robust blend of garam masala, cumin, and turmeric forms a deeply aromatic base, while the full-fat coconut milk introduces a luscious creaminess that harmonizes beautifully with the vibrant tomato paste. A thoughtful inclusion of cayenne pepper and crushed red pepper flakes allows you to tailor the warmth, creating a butter chicken that's truly your own.
When this dish hits your table, you'll be greeted by tender, bite-sized chicken pieces, enveloped in a rich, velvety sauce. The sauce itself boasts a complex flavor profile: savory and subtly sweet from the coconut, with an earthy warmth from the spices, and a bright, tangy finish from the tomato. It's a comforting yet exciting meal, designed to feel indulgent and satisfying, making a quick weeknight dinner feel like a special occasion without the fuss. This generous recipe yields 6 servings, with each offering a substantial 561 calories.
This versatile dish welcomes your personal touch. Feel free to use chicken thighs for even more richness and flavor. You can easily adjust the cayenne pepper and crushed red pepper flakes to control the heat level to your preference. If you prefer a dairy-based creaminess, the recipe allows substituting the full-fat coconut milk with regular cream.
This comforting Spicy Coconut Butter Chicken is designed for a warm, cozy meal. Serve it alongside fluffy steamed rice to soak up every last bit of that luscious sauce and with warm naan bread for scooping.