Butter Chicken Skillet: Rich & Tangy Roadhouse Flavor (Print Version)

Butter Chicken Skillet brings creamy, tangy roadhouse vibes to your kitchen. Quick, easy, and packed with flavor, this one-pan dish is pure comfort.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Indian
Dietary: Contains Dairy

# Ingredients:

→ Chicken & Base

01 - 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
02 - 1 tbsp neutral oil (like canola or vegetable)
03 - 1 large yellow onion, finely diced
04 - 4 cloves garlic, minced
05 - 1 tbsp fresh ginger, grated
06 - 2 tbsp tomato paste
07 - 1 (15-oz) can crushed tomatoes

→ Spices & Flavor

08 - 1.5 tsp garam masala
09 - 1 tsp ground cumin
10 - 1 tsp ground coriander
11 - 1/2 tsp ground turmeric
12 - 1/2 tsp chili powder (or more, to taste)
13 - 1/2 cup water or chicken broth
14 - 1 tsp Kasoori Methi (dried fenugreek leaves), crushed

→ Creaminess & Finish

15 - 1/2 cup heavy cream
16 - 2 tbsp unsalted butter
17 - 1 tbsp fresh lemon juice

→ Garnish & Serve

18 - 1/4 cup fresh cilantro, chopped
19 - Basmati rice, for serving
20 - Naan bread, for serving

# Instructions:

01 - Pat your chicken thighs dry, sprinkle them with a little salt and pepper. Heat a tablespoon of oil in your large skillet over medium-high heat. Once it's shimmering, add the chicken in a single layer, making sure not to overcrowd the pan. You want a nice, golden-brown crust, not steamed chicken! This usually takes about 3-4 minutes per side. Once seared, remove the chicken to a plate and set aside. Don't worry if it's not cooked through; it'll finish in the sauce. This step is crucial for flavor, trust me.
02 - Reduce the heat to medium. Add another splash of oil to the same skillet, if needed. Toss in your finely diced yellow onion. Sauté, stirring occasionally, until it's softened and translucent, about 5-7 minutes. This is where the magic starts to happen! The kitchen will begin to smell absolutely incredible. Then, stir in the minced garlic and grated fresh ginger. Cook for just about 1 minute more, until fragrant. Honestly, don't let it burn; burnt garlic is a sad, bitter thing, and I've made that mistake more times than I care to admit. Keep it moving!
03 - Push the onion-garlic-ginger mixture to one side of the pan. Add the tomato paste to the clear side and cook it for about 2 minutes, stirring it around until it darkens a shade. This deepens its flavor. Then, sprinkle in the garam masala, cumin, coriander, turmeric, and chili powder directly into the pan. Stir the spices into the tomato paste and aromatics, cooking for about 30 seconds until they become wonderfully fragrant. This step, called "blooming" the spices, really wakes them up and brings out their full potential. The smell right now? Heavenly! Just try not to inhale too deeply.
04 - Pour in the crushed tomatoes and about 1/2 cup of water or chicken broth. Give everything a good stir, scraping up any delicious browned bits from the bottom of the skillet – that's pure flavor, folks! Bring the sauce to a gentle simmer. Once it's bubbling softly, nestle your seared chicken thighs back into the sauce. Make sure they're mostly submerged. Reduce the heat to low, cover the skillet, and let it simmer for about 15-20 minutes, or until the chicken is cooked through and tender. I sometimes forget to stir it and end up with a little stick, so set a timer if you're like me!
05 - Once the chicken is cooked, remove the lid. Stir in the heavy cream and the unsalted butter until the butter has melted and the sauce is smooth and luscious. This is where the Butter Chicken Skillet truly gets its characteristic richness and silky texture. Taste the sauce here. This is your moment to adjust seasonings! Need a pinch more salt? A little more chili powder for heat? Go for it! This is your dish, after all. I always add a generous pinch of Kasoori Methi at this stage, crushing it between my palms first.
06 - Remove the skillet from the heat. Stir in the fresh lemon juice – that bright acidity really cuts through the richness and lifts all the flavors. Garnish generously with fresh cilantro. Your Butter Chicken Skillet is now ready! It should be a beautiful, vibrant orange color, thick and creamy, with tender chicken. Serve it up hot with basmati rice or warm naan bread, or both! I usually make a huge mess getting it from the skillet to the plates, but hey, that's part of the charm, right?

# Notes:

01 - Don't overcrowd the skillet when searing the chicken; working in batches ensures a proper sear, which means more flavor!
02 - Store leftovers in an airtight container for up to 3-4 days in the fridge; reheat gently on the stovetop to maintain creaminess.
03 - Full-fat coconut milk can be a dairy-free alternative for the cream, offering a slightly different but delicious twist.
04 - A final squeeze of fresh lemon juice is non-negotiable for balancing the richness and brightening the entire dish, trust me on this one.

# Equipment Needed:

01 - Large Skillet (cast iron preferred)
02 - Cutting Board
03 - Knife

# Nutrition (Per Serving):

Calories: 550
Total Fat: 35g
Total Carbohydrate: 30g
Protein: 35g

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