Description
This vibrant 30 Minute Harissa Butter Chicken recipe combines tender chicken pieces with a rich, spicy harissa-infused butter sauce. Enhanced by fragrant spices, creamy coconut milk, and a refreshing pomegranate-herb salad, it’s a delightful fusion dish served with steamed rice and naan for a complete, comforting meal.
Ingredients
Scale
Chicken and Sauce
- 4 tablespoons salted butter
- 2 pounds chicken breasts or thighs, cut into chunks
- 1 yellow onion, chopped
- 2 cloves garlic, chopped
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and black pepper, to taste
- Chili flakes, to taste
- 2–3 tablespoons Harissa sauce
- 1 tablespoon honey
- 1 cup canned coconut milk
Pomegranate Herb Salad
- 2 cups pomegranate arils
- 1 cup mixed herbs (mint, cilantro, and scallions)
- 2 tablespoons lemon juice
- 2 tablespoons toasted sesame seeds
- 1 cup crumbled feta cheese
For Serving
- Steamed rice
- Naan bread
Instructions
- Sauté Chicken and Onion: In a large skillet, melt the butter over medium-high heat. Add the chicken chunks and chopped onion, cooking until the chicken is golden and cooked through, about 3-5 minutes.
- Add Spices and Flavorings: Stir in the chopped garlic, smoked paprika, ground cumin, chili powder, salt, black pepper, and chili flakes. Cook while stirring for 2 minutes to bloom the spices.
- Incorporate Harissa and Honey: Mix in the Harissa sauce and honey thoroughly, ensuring the chicken is evenly coated with the spicy-sweet mixture.
- Simmer with Coconut Milk: Reduce the heat to low and pour in the coconut milk. Allow the sauce to come to a gentle simmer and cook for 5 minutes or until it thickens slightly and coats the chicken beautifully.
- Prepare Pomegranate Herb Salad: In a bowl, combine the pomegranate arils, mixed herbs (mint, cilantro, scallions), crumbled feta cheese, lemon juice, and toasted sesame seeds. Toss gently to mix all ingredients evenly.
- Serve: Arrange steamed rice in bowls, spoon the harissa butter chicken over the rice, and top with the pomegranate herb salad. Serve alongside warm naan bread for a complete meal.
Notes
- For extra heat, increase the amount of harissa or chili flakes to taste.
- Chicken thighs will provide a juicier texture compared to breasts but both work well.
- Use full-fat coconut milk for a richer sauce. Light coconut milk may result in a thinner sauce.
- The pomegranate herb salad adds a fresh, tangy contrast to the spicy creamy chicken, balancing the dish perfectly.
- This recipe can be made gluten-free by serving with gluten-free naan or rice alone.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: Harissa Butter Chicken, Spicy Chicken, Coconut Milk Chicken, Pomegranate Salad, Middle Eastern Chicken, Quick Dinner, One Pan Chicken
