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30 Minute Spicy Coconut Butter Chicken

6 servings

portions

30 minutes

temps total

Ingrédients

2 pounds boneless skinless chicken breasts or thighs, cut into bite-size chunks

1/4 cup plain Greek yogurt

6 cloves garlic, minced or grated

2 tablespoons fresh grated ginger

2 teaspoons plus 1 tablespoon garam masala

2 teaspoons cumin

1 teaspoon turmeric

1-2 teaspoons cayenne pepper, use to your taste

kosher salt and black pepper

2 tablespoons extra virgin olive oil

4 tablespoons salted butter

1 large yellow onion, chopped

1-2 teaspoons crushed red pepper flakes, use to your taste

1/2 cup tomato paste

1 (14 ounce) can full-fat coconut milk (or sub 1 cup cream)

1/2 cup fresh cilantro roughly, chopped

steamed rice and naan, for serving

Instructions

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!

Nutrition

Taille de portion

-

Calories

561 kcal

Lipides totaux

-

Graisses saturées

-

Graisses insaturées

-

Graisses trans

-

Cholestérol

-

Sodium

-

Glucides totaux

-

Fibres alimentaires

-

Sucres totaux

-

Protéines

-

6 servings

portions

30 minutes

temps total
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