Harissa Butter Chicken: A Spicy Comfort in 30 Minutes

Experience the fusion of spices and creamy coconut milk in this Harissa Butter Chicken recipe, ready in just 30 minutes.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: North African

Calories: 540

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sauce

2 tablespoons Salted Butter Adds richness and depth
3 tablespoons Harissa Sauce Essential flavor component
1 tablespoon Honey Adds sweetness
1 14-ounce can Canned Coconut Milk Creates a creamy base

For the Chicken

1 pound Chicken Breasts or Thighs Cut into chunks
1 medium Yellow Onion Chopped
3 cloves Garlic Minced

Spices

1 teaspoon Smoked Paprika Adds smoky flavor
1 teaspoon Ground Cumin Contributes warmth
1 teaspoon Chili Powder Offers heat
to taste Salt Essential seasoning
to taste Black Pepper Essential seasoning
optional Chili Flakes For added spice

For Garnish

½ cup Pomegranate Arils Adds freshness
to taste Mixed Herbs (Mint, Cilantro, Scallions) Provide freshness
1 tablespoon Lemon Juice Adds acidity
to taste Toasted Sesame Seeds Optional garnish

For Serving

to serve Steamed Rice and Naan Recommended

Equipment

Large Skillet

Method

Step-by-Step Instructions

Melt butter, sauté chicken and onion for 3-5 minutes until golden.
Add garlic, smoked paprika, cumin, chili powder, salt, pepper, and optional chili flakes; cook for 2 more minutes.
Stir in harissa sauce and honey, cook for 2 minutes.
Add coconut milk, simmer for 5 minutes until sauce thickens.
Mix pomegranate arils, herbs, lemon juice, and optional sesame seeds in a bowl.
Serve chicken over rice, top with pomegranate mix, and enjoy!

Nutrition

Serving: 1servingCalories: 540kcalCarbohydrates: 45gProtein: 35gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 130mgSodium: 850mgPotassium: 500mgFiber: 2gSugar: 5gVitamin A: 100IUVitamin C: 10mgCalcium: 40mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze portions for up to 3 months, reheating gently.

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