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* Spicy Coconut Butter Chicken
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Spicy Coconut Butter Chicken
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2 pounds boneless
skinless chicken breasts, cut into bite-size chunks
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1/4 cup plain
Greek yogurt
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6 cloves garlic,
minced or grated
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2 tablespoons fresh
grated ginger
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2 teaspoons
plus 1 tablespoon garam masala
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2 teaspoons cumin
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1 teaspoon turmeric
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1-2 teaspoons cayenne
pepper, use to your taste
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kosher salt
and black pepper
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2 tablespoons extra virgin
olive oil
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4 tablespoons salted
butter
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1 large
yellow onion, chopped
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1-2 teaspoons crushed
red chili flakes, use to your taste
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1/2 cup tomato paste
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1 (14
ounce) can full-fat
coconut milk (or sub 1 cup cream)
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1/2 cup fresh
cilantro roughly, chopped
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steamed
rice and naan, for serving
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
In a small dish, combine 1 tablespoon ginger, 1 tablespoon garam masala, 1
teaspoon cumin, 1/2 teaspoon turmeric, 1/2 - 1 teaspoon cayenne pepper, and the
chili flakes. To the skillet, add the onion and cook 5 minutes, until softened.
Add 2 tablespoons butter, 3 cloves garlic, and the seasonings in the small dish.
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. 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. (Half Baked
Harvest) Serves 6.
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