Quick Harissa Butter Chicken for Flavorful Weeknight Dinners

This 30 Minute Harissa Butter Chicken blends tender chicken with harissa sauce for a quick, flavorful weeknight dinner.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: North African

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sauce

3 tablespoons salted butter use unsalted butter if preferred
1/4 cup harissa sauce substitute with Sriracha if needed
1 can (13.5 oz) canned coconut milk try plant-based cream for lighter option
2 tablespoons honey maple syrup or agave can be used

For the Chicken

1 pound chicken breasts or thighs swap with tofu or chickpeas for vegetarian option
1 medium yellow onion shallots can be used as substitute
3 cloves garlic fresh garlic is best

For the Spices

1 teaspoon smoked paprika use regular paprika if smoked is unavailable
1 teaspoon ground cumin coriander can be an alternative
1 teaspoon chili powder adjust to your spice level
to taste chili flakes optional for added heat
to taste salt
to taste black pepper

For Finishing Touches

1/2 cup pomegranate arils diced apples can be a substitute
a handful mixed herbs (mint, cilantro, scallions) parsley can be used
1/2 tablespoon lemon juice lime juice is a tasty substitute
1 tablespoon toasted sesame seeds chopped nuts can provide similar texture

For Serving

as needed steamed rice and naan quinoa or cauliflower rice are great gluten-free alternatives

Equipment

large skillet

Method

Step-by-Step Instructions

In a large skillet, melt 3 tablespoons of salted butter over medium-high heat. Add 1 pound of chicken and 1 diced yellow onion, and sauté for about 3-5 minutes until the chicken is golden brown.
Stir in 3 cloves of minced garlic, 1 teaspoon of smoked paprika, 1 teaspoon of ground cumin, 1 teaspoon of chili powder, salt, black pepper to taste, and optional chili flakes. Cook for another 2 minutes.
Add 1/4 cup of harissa sauce and 2 tablespoons of honey, mix well, then pour in 1 can of coconut milk. Simmer gently for about 5 minutes.
Prepare a topping with 1/2 cup of pomegranate arils, mixed herbs, 2 tablespoons of crumbled feta, 1/2 lemon juice, and 1 tablespoon of toasted sesame seeds.
Serve the harissa butter chicken over rice or with naan, adding the pomegranate topping.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 25gProtein: 30gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 600mgPotassium: 900mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 6mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3-4 days; freeze for up to 3 months. Reheat gently, adding coconut milk if needed.

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