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–+ servings
Harissa Butter Chicken

Savory Harissa Butter Chicken in Just 30 Minutes

A flavorful Harissa Butter Chicken recipe that combines creamy goodness and zesty flavors, perfect for busy weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 tablespoons Salted Butter Substitute with olive oil for a lighter version.
  • 1 pound Chicken Breasts/Thighs Opt for skinless, boneless chicken for ease.
For the Aromatics and Spices
  • 1 medium Yellow Onion Base flavor, adds sweetness.
  • 3 cloves Garlic Use garlic powder if fresh is unavailable.
  • 1 teaspoon Smoked Paprika Regular paprika can be used.
  • 1 teaspoon Ground Cumin Coriander can be a substitute.
  • 1 teaspoon Chili Powder Adjust quantity based on spice preference.
  • to taste Salt and Black Pepper Essential seasonings to enhance flavors.
  • 1/2 teaspoon Chili Flakes Omit for a milder dish.
For the Sauce
  • 1/2 cup Harissa Sauce Can substitute with chili paste.
  • 2 tablespoons Honey Maple syrup can be used for a vegan option.
  • 1 can Canned Coconut Milk Oat milk can be used for dairy-free.
For the Topping
  • 1/2 cup Pomegranate Arils Cranberries or sliced apples can substitute.
  • 1/4 cup Mixed Herbs (Mint, Cilantro, Scallions) Parsley can replace.
  • 1 tablespoon Lemon Juice Lime juice is an alternative.
  • 2 tablespoons Toasted Sesame Seeds Can omit if not available.
  • 1/4 cup Crumbled Feta Cheese Use goat cheese or omit for dairy-free.
For Serving
  • 2 cups Steamed Rice
  • 4 pieces Naan

Equipment

  • skillet

Method
 

Cooking Steps
  1. Heat a large skillet over medium-high heat and add salted butter, swirling to melt. Add chicken and cook until golden brown, about 3-5 minutes per side.
  2. Add chopped yellow onion and saute until translucent, about 2-3 minutes. Stir in minced garlic, smoked paprika, ground cumin, chili powder, and season with salt, black pepper, and chili flakes. Cook for another 2 minutes.
  3. Mix in Harissa sauce and honey, stirring to coat chicken. Pour in coconut milk and stir. Allow to simmer for about 5 minutes until sauce thickens.
  4. Combine pomegranate arils, mixed herbs, crumbled feta, lemon juice, and toasted sesame seeds in a bowl. Toss gently to mix.
  5. Serve the Harissa Butter Chicken over steamed rice and naan. Top with the pomegranate mixture.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Consider using pre-packaged pomegranate arils to save time.

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