30 Minute Harissa Butter Chicken

Nutrition values are AI-estimated based on ingredients.

• 1.5-2 lbs boneless skinless chicken
• 1 medium white onion
• 3-4 cloves garlic, minced
• 1-2 tbsp spice powder
• 1/4-1/2 cup harissa paste
• 1 can (13.5 oz) unsweetened coconut milk
• 2 tbsp cooking oil
• 1 tbsp butter
• 1 cup uncooked white rice
• 1/2 cup pomegranate arils
• 1/4 cup fresh cilantro, chopped
• 1 tbsp toasted sesame seeds
• 2-3 green onions, sliced
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup crumbled feta cheese
• 1 tsp red chili flakes

1. 1Heat oil and butter in a cast iron skillet over medium-high heat.
2. 2Add chopped chicken pieces and cook until browned, stirring occasionally.
3. 3Add sliced white onion to the skillet and cook alongside the chicken until softened.
4. 4Stir in minced garlic and spice powder, cooking for about one minute until fragrant.
5. 5Add harissa paste to the chicken mixture and stir thoroughly to coat everything.
6. 6Pour in the unsweetened coconut milk, bring to a simmer, and cook until the sauce thickens and clings to the chicken.
7. 7While the chicken simmers, prepare garnishes: chop cilantro, mint, and green onions, and crumble feta cheese.
8. 8Spoon the harissa butter chicken and sauce generously over a bed of steamed white rice in serving bowls.
9. 9Top each serving with pomegranate arils, fresh cilantro, toasted sesame seeds, sliced green onions, fresh mint, crumbled feta cheese, and a sprinkle of red chili flakes.

These instructions are our analysis of the original video. Watch on YouTube →