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–+ servings
Harissa Butter Chicken

Easy Harissa Butter Chicken in 30 Minutes or Less

This Harissa Butter Chicken combines spicy harissa and sweet honey, promising a quick, flavorful meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Chicken
Cuisine: North African
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 tablespoons Salted Butter Ensure it’s at room temperature for easy melting
  • 1 pound Chicken Breasts/Thighs Can be substituted with tofu or chickpeas for a vegetarian version
For the Sauce
  • 1 medium Yellow Onion Shallots can be used as a milder alternative
  • 3 cloves Garlic Garlic powder can be used in a pinch
  • 1 teaspoon Smoked Paprika Regular paprika serves as a substitute
  • 1 teaspoon Ground Cumin Coriander can be an alternative
  • 1 teaspoon Chili Powder Adjust based on spice preference
  • 1 teaspoon Salt Kosher or sea salt works well
  • 1 teaspoon Black Pepper
  • 1 teaspoon Chili Flakes Omit for a milder version
  • 3 tablespoons Harissa Sauce Substitute with sriracha for similar spice level
  • 1 tablespoon Honey Agave syrup or maple syrup can be used for vegan option
  • 1 can Canned Coconut Milk Can replace with heavy cream for non-vegan option
For the Garnish
  • 1/2 cup Pomegranate Arils Dried cranberries can be used if fresh is unavailable
  • 1/4 cup Mixed Herbs (Mint, Cilantro, Scallions) Basil or parsley may work as substitutes
  • 1 tablespoon Lemon Juice Lime juice is a good substitute
  • 2 tablespoons Toasted Sesame Seeds Omit if allergic

Equipment

  • Large skillet

Method
 

Cooking Steps
  1. In a large skillet, melt salted butter over medium-high heat. Add diced chicken and cook for 3-5 minutes until golden brown and cooked through.
  2. Stir in chopped yellow onion and minced garlic, sautéing for another 2 minutes until the onion softens. Then, sprinkle in smoked paprika, ground cumin, chili powder, salt, black pepper, and chili flakes.
  3. Reduce heat slightly and stir in harissa sauce and honey. Mix thoroughly and let it simmer for about 1 minute.
  4. Pour in coconut milk, stirring to combine. Bring to a gentle simmer and let it cook for about 5 minutes until the sauce thickens.
  5. In a separate bowl, mix pomegranate arils, fresh herbs, lemon juice, and toasted sesame seeds. Stir well and set aside.
  6. Plate the chicken mixture over rice or naan. Top with the pomegranate-herb mixture and enjoy!

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 15gProtein: 28gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 700mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 40mgIron: 2mg

Notes

This dish is gluten-free and can be made vegetarian with tofu or chickpeas. Don't skip the fresh garnishes for added flavor.

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