30-Minute Spicy Coconut Butter Chicken

Ingredients

• 1 lb (450 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

• 2 tbsp butter or ghee

• 1 tbsp olive oil

• 1 onion, finely chopped

• 3 garlic cloves, minced

• 1 tbsp fresh ginger, minced

• 1–2 tsp chili powder or cayenne (adjust to taste)

• 1 tsp ground turmeric

• 1 tsp ground cumin

• 1/2 tsp smoked paprika

• 1 can (14 oz / 400 ml) coconut milk

• 2 tbsp tomato paste

• 1 tsp salt, or to taste

• 1/2 tsp black pepper

• 1 tbsp lime juice

• Fresh cilantro for garnish

Instructions

1. Sear the Chicken

1. Heat butter and olive oil in a large skillet over medium-high heat.

2. Add chicken pieces and sear 3–4 minutes per side until lightly browned. Remove and set aside.

2. Cook Aromatics

1. In the same skillet, sauté onion until translucent, about 3–4 minutes.

2. Add garlic, ginger, chili powder, turmeric, cumin, and smoked paprika. Cook 1–2 minutes until fragrant.

3. Make the Sauce

1. Stir in tomato paste and cook 1 minute.

2. Pour in coconut milk and stir to combine. Bring to a gentle simmer.

4. Finish the Chicken

1. Return chicken to the skillet. Simmer 8–10 minutes, stirring occasionally, until chicken is cooked through and sauce thickens slightly.

2. Stir in lime juice and adjust seasoning with salt and pepper.

5. Serve

• Garnish with fresh cilantro. Serve over steamed rice, quinoa, or with warm naan.