30 Minute Harissa Butter Chicken Recipe

Introduction

This 30 Minute Harissa Butter Chicken is a vibrant and flavorful dish that combines tender chicken with a spicy, smoky sauce. Finished with a fresh, tangy pomegranate and herb salad, it’s a perfect weeknight meal that feels special and satisfying.

Ingredients

• 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
• 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
• Steamed rice and naan, for serving

Instructions

1. Step 1: In a large skillet over medium-high heat, melt the butter. Add the chicken chunks and chopped onion, cooking until the chicken is golden, about 3-5 minutes.
2. Step 2: Add the chopped garlic, smoked paprika, ground cumin, chili powder, salt, black pepper, and chili flakes. Cook for 2 minutes, stirring to combine flavors.
3. Step 3: Stir in the Harissa sauce and honey, mixing well to coat the chicken.
4. Step 4: Reduce the heat to low and pour in the coconut milk. Bring the sauce to a gentle simmer and cook for about 5 minutes until it thickens and coats the chicken.
5. Step 5: In a separate bowl, combine the pomegranate arils, mixed herbs, crumbled feta, lemon juice, and toasted sesame seeds to create a fresh topping.
6. Step 6: Serve the harissa butter chicken over steamed rice, topped with the pomegranate and herb mixture, alongside warm naan bread. Enjoy!

Tips & Variations

• For a milder dish, reduce the amount of Harissa sauce and chili flakes.
• Try using Greek yogurt instead of coconut milk for a creamier, tangy sauce.
• Substitute chicken thighs for breasts if you prefer juicier, more flavorful meat.
• Add toasted nuts, like almonds or pine nuts, to the pomegranate salad for extra crunch.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to avoid drying out the chicken. The pomegranate salad is best served fresh but can be kept separately for a day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work beautifully in this recipe and tend to stay more tender and juicy during cooking.

Is Harissa sauce very spicy?

Harissa can vary in heat depending on the brand, but it generally has a moderate level of spice. You can adjust the amount used to suit your spice preference.

30 Minute Harissa Butter Chicken Recipe

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★★★★★

4.7 from 58 reviews

• Author: Cleo
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Halal

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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.

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Ingredients

Scale 1x2x3x

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

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Instructions

1. 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.
2. 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.
3. Incorporate Harissa and Honey: Mix in the Harissa sauce and honey thoroughly, ensuring the chicken is evenly coated with the spicy-sweet mixture.
4. 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.
5. 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.
6. 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