Obsidian/03.03 Food & Wine/Spicy Coconut Butter Chicken.md

ServingSize	cssclass	Tag	Date	DocType	Hierarchy	location	CollapseMetaTable	Meta	Recipe	Ingredients
6	recipeTable	Spicy Hearthy	2022-01-17	Recipe	NonRoot		Yes	IsFavourite Rating False 5	Courses Categories Collections Source PreparationTime CookingTime OServingSize Main dish Curry Indian https://www.halfbakedharvest.com/butter-chicken/ 30 6	2 pounds boneless skinless chicken breasts or thighs, cut into bite-size chunks 0.25 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 1.5 teaspoons cayenne pepper, use to your taste 1 pinch kosher salt and black pepper 2 tablespoons extra virgin olive oil 4 tablespoons salted butter 1 whole large yellow onion, chopped 1.5 teaspoons crushed red pepper flakes, use to your taste 0.5 cup tomato paste 14 ounce can full-fat coconut milk 0.5 cup fresh cilantro roughly, chopped

Parent:: @@Recipes, @Main dishes

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Spicy Coconut Butter Chicken

 

style: number

 

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Practical Informations

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Ingredients

 

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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!