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3.4 KiB

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

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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.

  1. 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.

  1. 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.

  1. 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.

  1. Serve the chicken and sauce over bowls of rice with fresh naan. Enjoy!