30 Minute Spicy Coconut Butter Chicken Recipe

Introduction

This 30 Minute Spicy Coconut Butter Chicken is a flavorful and quick dish that blends creamy coconut milk with bold Indian spices. Perfect for busy weeknights, it offers a rich, spicy sauce that pairs wonderfully with rice and naan.

Ingredients

• 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 substitute 1 cup cream)
• 1/2 cup fresh cilantro, roughly chopped
• Steamed rice and naan, for serving

Instructions

1. Step 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 to 1 teaspoon cayenne pepper, and 1 teaspoon salt. Let it sit for 5-10 minutes to marinate.
2. Step 2: Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and sear until browned on both sides, about 2 minutes. Add 1 tablespoon butter and toss to coat the chicken. Remove the chicken from the skillet and set aside on a plate.
3. Step 3: In the same skillet, add the chopped onion and cook for 5 minutes until softened. Stir in 2 tablespoons butter, the remaining 3 cloves garlic, 1 tablespoon ginger, 1 tablespoon garam masala, 1 teaspoon cumin, 1/2 teaspoon turmeric, 1/2 to 1 teaspoon cayenne pepper, and crushed red pepper flakes. Season with salt and pepper. Cook until very fragrant, about 5 minutes.
4. Step 4: Add the tomato paste to the skillet and cook for another 3-4 minutes, stirring frequently to deepen the flavor.
5. Step 5: Reduce the heat to low. Pour in 1 cup water and the coconut milk, stirring to combine. Bring the sauce to a simmer and cook for 5 minutes until it thickens slightly. Stir in 1 tablespoon butter. If the sauce is too thick, thin it with an extra 1/2 to 1 cup of coconut milk.
6. Step 6: Return the chicken and any accumulated juices to the skillet. Cook, stirring occasionally, until the sauce thickens and the chicken is cooked through, about 5 minutes.
7. Step 7: Remove from heat and stir in the chopped cilantro. Adjust seasoning with salt and pepper to taste.
8. Step 8: Serve the spicy coconut butter chicken over steamed rice with fresh naan on the side.

Tips & Variations

• For a milder dish, reduce or omit the cayenne pepper and red pepper flakes.
• Use thighs instead of breasts for juicier chicken.
• Substitute coconut milk with heavy cream for a richer sauce.
• Adding a squeeze of fresh lime juice before serving brightens the flavors.
• Freeze leftovers in an airtight container for up to 3 months.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or coconut milk to loosen the sauce if it has thickened too much. This dish also freezes well for up to 3 months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken if it’s fully thawed before cooking. Pat the chicken dry for better browning and proceed with the marinade.

Is this dish very spicy?

The spice level is adjustable. You can reduce or omit the cayenne pepper and crushed red pepper flakes to make it milder, or add more if you prefer extra heat.

30 Minute Spicy Coconut Butter Chicken Recipe

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★★★★★

4.8 from 259 reviews

• Author: Noah
• Total Time: 30 minutes
• Yield: 6 servings 1x

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Description

This 30 Minute Spicy Coconut Butter Chicken is a rich and flavorful Indian-inspired dish that combines tender chicken pieces marinated in yogurt and spices, cooked in a creamy coconut butter sauce with aromatic garlic, ginger, and garam masala. Ready in just half an hour, it’s perfect for a satisfying weeknight meal served with steamed rice and warm naan.

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Ingredients

Scale 1x2x3x

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 (adjust to taste)
• 1 teaspoon kosher salt

For Cooking

• 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 (adjust to taste)
• 1–2 teaspoons crushed red pepper flakes (adjust 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)
• 1 cup water
• 1/2 cup fresh cilantro, roughly chopped

For Serving

• Steamed rice
• Naan bread

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Instructions

1. Marinate the Chicken: In a bowl, combine the chicken pieces with yogurt, 3 cloves garlic, 1 tablespoon ginger, 2 teaspoons garam masala, 1 teaspoon cumin, 1/2 teaspoon turmeric, 1/2 to 1 teaspoon cayenne pepper, and 1 teaspoon salt. Toss well to coat evenly. Let the mixture sit for 5 to 10 minutes to allow the flavors to meld.
2. Sear the Chicken: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the marinated chicken pieces and sear them on both sides until browned, about 2 minutes total. Add 1 tablespoon of butter to the skillet and toss to coat the chicken. Remove the chicken from the skillet and transfer to a plate.
3. Sauté Aromatics: In the same skillet, add the chopped onion and cook for about 5 minutes until softened. Add 2 tablespoons butter, 3 minced garlic cloves, 1 tablespoon grated ginger, 1 tablespoon garam masala, 1 teaspoon cumin, 1/2 teaspoon turmeric, 1/2 to 1 teaspoon cayenne pepper, and crushed red pepper flakes. Season with salt and black pepper. Cook the mixture until very fragrant, about 5 minutes. Stir in the tomato paste and continue to cook for another 3 to 4 minutes.
4. 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. Bring the sauce to a gentle simmer and cook for about 5 minutes until it thickens slightly. Stir in the remaining 1 tablespoon butter. If the sauce is too thick, thin it with an additional 1/2 to 1 cup coconut milk.
5. Finish Cooking Chicken: Return the seared chicken and any accumulated juices back into the skillet. Cook over low heat, stirring occasionally, until the sauce thickens a bit more and the chicken is cooked through, approximately 5 minutes. Remove from heat and stir in the chopped fresh cilantro. Adjust seasoning with salt and pepper as needed.
6. Serve: Serve the spicy coconut butter chicken hot over steamed rice, accompanied by warm naan bread for a complete and satisfying meal.

Notes

• Adjust cayenne pepper and red pepper flakes according to your preferred spice level.
• Using bone-in chicken thighs can add extra flavor but will require longer cooking time.
• Greek yogurt tenderizes the chicken and adds a slight tang; if unavailable, plain yogurt can be substituted.
• For a dairy-free version, replace butter with coconut oil and use a dairy-free yogurt.
• Leftovers can be refrigerated for up to 3 days and reheat well on the stovetop or microwave.
• Garnish with extra fresh cilantro or a squeeze of lime for added brightness if desired.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

Keywords: butter chicken, spicy chicken curry, coconut milk chicken, easy Indian recipe, quick chicken curry