Description
This 30 Minute Spicy Coconut Butter Chicken is a flavor-packed main-course inspired by Indian cuisine. Juicy chicken pieces are marinated, seared, and simmered in a rich, creamy coconut and tomato spiced sauce. Made with everyday ingredients and ready in just half an hour, it’s perfect for a quick, satisfying restaurant-style meal at home—serve it with steamed rice and naan for a comforting dinner.
Ingredients
Units
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For the 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
For Cooking
- 2 tablespoons extra virgin olive oil
- 4 tablespoons salted butter, divided
- 1 large yellow onion, chopped
- 1–2 teaspoons crushed red pepper flakes, to taste
- 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
- 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 + additional milk as needed)
- 1 cup water
- 1/2 cup fresh cilantro, roughly chopped
For Serving
- Steamed rice
- Naan
Instructions
- Marinate the Chicken: In a large bowl, toss together the chicken, Greek yogurt, 3 cloves minced garlic, 1 tablespoon grated ginger, 2 teaspoons garam masala, 1 teaspoon cumin, 1/2 teaspoon turmeric, 1/2–1 teaspoon cayenne pepper, and 1 teaspoon salt. Mix well to coat evenly, then let the mixture sit for 5–10 minutes while you prepare the other ingredients.
- Sear the Chicken: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the marinated chicken pieces in an even layer and sear on both sides until browned, about 2 minutes. Add 1 tablespoon of butter and toss to evenly coat. Once browned, remove the chicken from the skillet and set aside on a plate.
- Cook the Onions and Aromatics: In the same skillet, add the chopped onion and cook for about 5 minutes until softened. Add 2 tablespoons butter, 3 cloves garlic, 1 tablespoon grated ginger, 1 tablespoon garam masala, 1 teaspoon cumin, 1/2 teaspoon turmeric, 1/2–1 teaspoon cayenne pepper, and the red pepper flakes. Season with salt and pepper. Cook, stirring occasionally, until the mixture is very fragrant and spices toast, about 5 minutes. Stir in the tomato paste and cook another 3–4 minutes, letting it darken and caramelize.
- Simmer the Sauce: Reduce the heat to low. Add 1 cup water and the entire can of coconut milk, stirring to combine. Bring the sauce to a gentle simmer and let it cook for 5 minutes or until it thickens slightly. Stir in 1 tablespoon of butter for extra richness. If the sauce is too thick, thin it out with up to 1 cup additional coconut milk or water as needed.
- Add Chicken and Finish: Return the seared chicken and any accumulated juices back to the pan. Stir, and let cook in the sauce for about 5 minutes until the chicken is cooked through and the sauce thickens to your liking. Remove from heat, then stir in the chopped cilantro. Taste and adjust salt and pepper if needed.
- Serve: Spoon the spicy coconut butter chicken over bowls of hot steamed rice and garnish with additional cilantro. Serve with warm naan on the side. Enjoy!
Notes
- Adjust the amount of cayenne and red pepper flakes to control the spice level to your preference.
- Chicken thighs will yield a juicier result compared to chicken breasts, but both work well.
- If using cream instead of coconut milk, add 1 cup cream and thin with milk or water as needed.
- This dish can be made ahead; flavors deepen after a day in the refrigerator.
- Garnish with extra cilantro or a squeeze of lemon for added brightness.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 450
- Sugar: 6g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 125mg
