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 season
- 1/2 cup tomato paste
- 1 (14 ounce) can full-fat coconut milk (or substitute 1 cup cream)
- 1 cup water
- 1/2 cup fresh cilantro, roughly chopped
To Serve
- Steamed rice
- Naan bread
Instructions
- Marinate the Chicken: In a bowl, combine the chicken pieces with Greek yogurt, 3 cloves minced garlic, 1 tablespoon grated ginger, 2 teaspoons garam masala, 1 teaspoon cumin, 1/2 teaspoon turmeric, cayenne pepper to taste (1/2 to 1 teaspoon), and 1 teaspoon kosher salt. Toss well to coat thoroughly and let the mixture sit for 5 to 10 minutes to absorb the flavors.
- 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 for about 2 minutes on each side until browned. Add 1 tablespoon of butter to the skillet and toss the chicken to coat in the butter, then remove the chicken from the skillet and set aside on a plate.
- Cook the Aromatics: In the same skillet, add the chopped onion and cook for 5 minutes until softened. Add 2 tablespoons butter, the remaining 3 cloves minced garlic, 1 tablespoon grated ginger, 1 tablespoon garam masala, 1 teaspoon cumin, 1/2 teaspoon turmeric, cayenne pepper to taste (1/2 – 1 teaspoon), and 1-2 teaspoons crushed red pepper flakes. Season with salt and black pepper. Cook the mixture until very fragrant, about 5 minutes. Then stir in the tomato paste and cook for an additional 3 to 4 minutes.
- Simmer the Sauce: Reduce the heat to low. Add 1 cup water and the full can of coconut milk to the skillet, stirring to combine everything well. Bring the sauce to a gentle simmer and cook for 5 minutes until it thickens slightly. Stir in 1 tablespoon butter. If the sauce is too thick, adjust the consistency by adding 1/2 to 1 cup more coconut milk.
- Finish Cooking the Chicken: Return the seared chicken along with any accumulated juices to the skillet. Cook the chicken in the sauce, stirring occasionally, until the sauce thickens slightly and the chicken is cooked through, about 5 minutes. Remove from heat.
- Add Fresh Cilantro and Season: Stir in the chopped fresh cilantro and adjust seasoning with additional salt and pepper if needed.
- Serve: Spoon the spicy coconut butter chicken over steamed rice and serve alongside warm naan bread for a complete meal. Enjoy your flavorful and creamy chicken delight!
Notes
- Adjust the cayenne pepper and crushed red pepper flakes depending on your heat preference.
- You can substitute full-fat coconut milk with heavy cream for a different but equally creamy texture.
- Using boneless skinless chicken thighs will yield a juicier result compared to breasts.
- Letting the chicken marinate even longer can help deepen the flavor.
- Serve with steamed basmati rice and warm naan for an authentic dining experience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
