Description
A flavorful and creamy 30-minute Spicy Coconut Butter Chicken recipe featuring tender chicken pieces marinated in aromatic spices and Greek yogurt, then simmered in a rich coconut butter sauce. Perfectly paired with steamed rice and naan for a comforting and spicy meal.
Ingredients
Chicken Marinade
- 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
Cooking Ingredients
- 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
Instructions
- Marinate the chicken: In a large bowl, combine the chicken chunks with Greek yogurt, 3 cloves garlic, 1 tablespoon grated ginger, 2 teaspoons garam masala, 1 teaspoon cumin, 1/2 teaspoon turmeric, 1/2 to 1 teaspoon cayenne pepper, and 1 teaspoon kosher salt. Toss well to coat all pieces evenly and let the mixture sit for 5 to 10 minutes to allow the flavors to meld.
- Sear the chicken: Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat. Add the marinated chicken and sear until browned on all sides, about 2 minutes. Add 1 tablespoon of butter, toss the chicken to coat in the butter, then remove the chicken from the skillet and set it aside on a plate.
- Sauté the aromatics: In the same skillet, add the chopped onion and cook for about 5 minutes until softened. Add 2 tablespoons of butter, 3 cloves minced garlic, 1 tablespoon grated ginger, 1 tablespoon garam masala, 1 teaspoon cumin, 1/2 teaspoon turmeric, 1/2 to 1 teaspoon cayenne pepper, and 1 to 2 teaspoons crushed red pepper flakes. Season with salt and black pepper. Cook this mixture for about 5 minutes until very fragrant, stirring frequently.
- Add tomato paste and build the sauce: Stir in the 1/2 cup tomato paste and cook for another 3 to 4 minutes, allowing the tomato paste to caramelize slightly and deepen the sauce’s flavor.
- Simmer the sauce: Reduce the heat to low, then add 1 cup of water and the full 14-ounce can of coconut milk to the skillet. Stir well to combine, bring the sauce to a gentle simmer, and cook for 5 minutes until the sauce thickens slightly. Stir in 1 tablespoon of butter for extra richness. If the sauce appears too thick, thin it with an additional 1/2 to 1 cup of coconut milk.
- Finish cooking the chicken: Return the seared chicken and any accumulated juices back into the skillet. Cook, stirring occasionally, until the sauce thickens further and the chicken is cooked through, about 5 more minutes. Remove the skillet from heat and stir in the chopped fresh cilantro. Adjust seasoning with salt and pepper to taste.
- Serve: Serve the spicy coconut butter chicken hot over bowls of steamed rice with warm naan bread on the side. Enjoy your flavorful and comforting meal!
Notes
- Adjust cayenne pepper and crushed red pepper flakes according to your preferred spice level.
- Use chicken breasts or thighs based on your preference; thighs will produce a juicier result.
- Substitute coconut milk with heavy cream for a less dairy-free option.
- Marinating the chicken even longer, if time permits, will intensify the flavors.
- Serve with steamed basmati rice or jasmine rice for best results.
- Garam masala can vary in flavor, so use a quality blend for authentic taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
