Butter Chicken with Mango
A tropical twist on a classic comfort dish! Juicy broiled chicken meets a rich, creamy coconut-mango sauce for a bold, sweet, and totally unforgettable weeknight dinner the whole family will love.
Equipment
- Sheet Pan
- Medium Pot
- Blender
- Foil
Ingredients
Marinade
- 1 can coconut milk full-fat for best results
- 1 packet Butter Chicken Spice 'n Easy mix divided with marinade and sauce
Chicken
- 2 lbs chicken breasts or thighs cubed into even pieces
Mango Sauce
- 1/2 cup unsalted butter browned until golden and nutty
- 1 can diced mangoes with juices 14 oz., do not drain
- 1 can diced tomatoes with juices 14 oz., do not drain
Instructions
- Place oven rack in the highest position and preheat oven to broil on high.
- In a medium bowl, combine the coconut milk and Butter Chicken Spice 'n Easy mix. Stir well until fully blended. Remove and reserve half of the mixture for the sauce.
- Add the cubed chicken to the bowl with the remaining coconut milk mixture. Toss to coat every piece thoroughly. Marinate for 20 minutes.
- Arrange the marinated chicken in a single layer on a foil-lined sheet pan. Place directly under the broiler and cook for 15 minutes until the edges are charred and the chicken is fully cooked through.
- While the chicken broils, melt the butter in a medium pot over medium-high heat. Stir continuously for about 3 minutes until the butter turns golden brown and smells nutty.
- Add the diced mangoes with their juices and the diced tomatoes with their juices to the browned butter. Bring to a simmer and cook for 18 to 20 minutes, stirring occasionally, until the fruit has softened completely.
- Pour in the reserved coconut milk mixture. Cook for another 5 minutes, then carefully transfer the sauce to a blender and purée until completely smooth.
- Add the broiled chicken and all pan juices into the puréed sauce. Stir to combine, taste for seasoning, and serve hot over basmati rice or with warm naan.
Notes
Chicken thighs stay juicier under the broiler, but breasts work great too. Don't skip browning the butter — it's the secret to a deep, nutty sauce. For extra heat, stir in a pinch of red chili flakes. This dish freezes beautifully for up to 3 months.
