
halfbakedharvest4.4
30 Minute Spicy Coconut Butter Chicken
Quickly made on the stove, all in one skillet. Finish off with steamed rice and naan for a warm cozy meal!
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●skillet
- ●bowl
📝 Preparation Steps
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!
garlic, minced or grated6 clovescumin2 teaspoonsturmeric1 teaspoon
Nutrition Facts
calories
561 kcal
serving Size
1 serving
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