Marinate and Cook: It’s as easy as that. This Peanut Butter Chicken is an impressive and delicious dish. With gingery tones, warm spices and the sweetness from the peanut butter and honey, it will WOW you. Enjoy with pilaf, quinoa, naan or roti, SO GOOD!
Every time I post a recipe for chicken, I say it’s a new favorite of my boys. It is;). When a recipe turns out well and it’s the most requested, I jump to share it with you. Like many of your favorite chicken recipes on the blog, I hope you love this one too.
This Peanut Butter Chicken is such an impressive meal, the kids loved! I say impressive because of how easy it is to put together and how flexible this recipe can be. Adding peanut butter to this recipe adds richness and a robust flavor. When a dish tastes like it’s been slow cooked or seems fancier than it is, I think it’s a winner.
When I shared a quick picture of this peanut butter gingery chicken on Insta a few weeks ago, I got a comment asking me, which cuisine I was inspired by. I honestly don’t know. I had made some peanut butter at home, and I wanted to use it up. I put this together really not thinking of where the recipe was inspired by.
Now thinking of it, I’d say a little bit of Thai flavors and African flavors.
This recipe of Spicy Peanut Butter Chicken can be made in a slow cooker, baked, grilled or even an air fryer. I like it in a pan, saute on low heat. Make sure to marinate for about 2 hours minimum and be ready to impress your family.
- 4 Chicken thighs, cleaned
- ⅓ cup peanut butter( home made or store bought)
- 3 tbsp coconut aminos or soy sauce
- ½ red onion, finely chopped
- 4 green chilies finely chopped or 2 jalapenos sliced
- 2 inch ginger, finely grated
- 1 tsp honey
- ½ tsp cumin powder
- 1 tsp garam masala
- ½ tsp pepper
- 1 tsp chili flakes
- 1 tbsp oil
- 2 tbsp tomato paste or puree if you don't have paste
- ½ lemon to squeeze after it's cooked
- Wash and clean the chicken thighs. Pat dry. Make a few gashes or slits on the chicken thighs, just on the surface. Set aside.
- In a large bowl, add peanut butter, soy sauce, red onion, green chilies, ginger, honey, cumin powder, garam masala, pepper, chilli flakes, tomato paste and the oil. Mix well. At this point, check the marinade for salt and spice.
- Add the chicken, use your hand and rub the marinade in and mix well. Let it marinate for at least 2 hours or overnight.
- You can choose any style of cooking you prefer.
- I prefer the pan frying. Take a large flat saute pan, get it hot. Add the marinated chicken along with the juices. Let it slowly fry on medium heat. After about 5 minutes, turn the chicken so it doesn't burn too much on the bottom. Cover and cook on low medium heat for about 20 minutes. Remove the lid after 20 minutes, and turn over and uncover and dry the masala out to the consistency you prefer.
- Squeeze a little lemon juice for freshness. Top it with some scallions or green onions, serve it with quinoa, rice pilaf, roti or naan.
Slow cook it according to your slow cooker instructions
If you make this spicy peanut butter chicken , *Please do tag me on Instagram @foodfashionparty if you make this, using the hashtag #foodfashionparty. Check out my book MASALA AND MEATBALLS.
Stay in touch for more delicious food on Instagram and Pinterest. Follow on Snapchat (@ashfoodfashion) for daily doses of food.*
