Butter Chicken Skillet: Easy One-Pan Recipe for a Delicious Meal Recipe

Introduction

This Butter Chicken Skillet is a quick and flavorful one-pan meal that brings the rich, creamy taste of classic Indian butter chicken right to your table. Perfect for busy weeknights, it combines tender chicken thighs with a luscious tomato-based sauce spiced to perfection.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 jalapeño, seeded and minced (optional)
• 1 (14.5 oz) can crushed tomatoes
• 1 (15 oz) can tomato sauce
• 1 cup heavy cream
• 1/2 cup plain yogurt
• 2 tbsp butter
• 1 tbsp garam masala
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1/2 tsp chili powder (or more, to taste)
• 1/4 tsp cayenne pepper (optional)
• 1/4 cup chopped cilantro, for garnish
• Salt and pepper to taste
• Cooked rice or naan bread, for serving

Instructions

1. Step 1: Pat chicken dry with paper towels and season generously with salt and pepper.
2. Step 2: Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer (in batches if needed) and sear for 3-4 minutes per side, until browned. Remove from skillet and set aside.
3. Step 3: Reduce heat to medium. Add onion to the skillet and cook, stirring occasionally, until softened and translucent, about 5-7 minutes, scraping up any browned bits.
4. Step 4: Add minced garlic and grated ginger to the skillet and cook for another minute, until fragrant. If using jalapeño, add it now as well.
5. Step 5: Add crushed tomatoes, tomato sauce, garam masala, turmeric powder, cumin powder, chili powder, and cayenne pepper (if using) to the skillet. Stir well to combine.
6. Step 6: Bring the sauce to a simmer, then reduce heat to low, cover the skillet, and let it simmer for about 15-20 minutes, stirring occasionally.
7. Step 7: Stir in the heavy cream and room temperature yogurt until the sauce is smooth and creamy.
8. Step 8: Add the butter to the sauce and stir until melted and incorporated.
9. Step 9: Taste the sauce and adjust seasoning as needed.
10. Step 10: Return the browned chicken to the skillet with the sauce, stirring to coat evenly.
11. Step 11: Cover and simmer for another 10-15 minutes, or until the chicken is cooked through and tender (internal temperature 165°F/74°C). Add a splash of water or chicken broth if sauce becomes too thick.
12. Step 12: Remove from heat and garnish with fresh chopped cilantro. Serve hot over rice or with naan bread.

Tips & Variations

• For extra creaminess, use full-fat yogurt and heavy cream.
• If you prefer less heat, omit the jalapeño and reduce chili powder.
• Chicken breasts can be used instead of thighs but may cook faster and be less tender.
• Add a squeeze of lemon juice at the end for a fresh tangy twist.

Storage

Store leftover butter chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to prevent the cream from curdling, adding a splash of water or broth if needed to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish dairy-free?

Yes, you can substitute the heavy cream and yogurt with coconut milk or a plant-based cream alternative. This will change the flavor slightly but still provide a creamy texture.

What can I serve with butter chicken?

Butter chicken pairs wonderfully with steamed basmati rice, naan bread, or even cauliflower rice for a low-carb option. A side of sautéed greens or a simple cucumber salad also complements this rich dish well.

Butter Chicken Skillet: Easy One-Pan Recipe for a Delicious Meal Recipe

Print Recipe

★★★★★

4.5 from 537 reviews

This Butter Chicken Skillet recipe is a simple and flavorful one-pan dish perfect for an effortless weeknight meal. Tender chicken thighs are seared and simmered in a rich, creamy tomato-based sauce infused with aromatic spices like garam masala, turmeric, and cumin. The sauce is enriched with heavy cream, yogurt, and butter, creating a luscious and comforting dish served best with rice or naan bread.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

Ingredients

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Chicken and Seasoning

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• Salt and pepper to taste

For Cooking

• 1 tbsp olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 jalapeño, seeded and minced (optional)

Sauce Ingredients

• 1 (14.5 oz) can crushed tomatoes
• 1 (15 oz) can tomato sauce
• 1 cup heavy cream
• 1/2 cup plain yogurt (at room temperature)
• 2 tbsp butter
• 1 tbsp garam masala
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1/2 tsp chili powder (or more, to taste)
• 1/4 tsp cayenne pepper (optional)

Garnish and Serving

• 1/4 cup chopped cilantro, for garnish
• Cooked rice or naan bread, for serving

Instructions

1. Prepare Chicken: Pat the chicken pieces dry using paper towels and season them generously with salt and pepper to enhance flavor and searing.
2. Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer, working in batches if necessary, and sear each side for 3-4 minutes until nicely browned. Remove the chicken from the skillet and set aside.
3. Sauté Aromatics: Reduce heat to medium. Add the finely chopped onion to the skillet and cook, stirring occasionally, until it becomes softened and translucent, about 5-7 minutes, while scraping up any browned bits from the pan for extra flavor.
4. Add Garlic, Ginger, and Jalapeño: Stir in the minced garlic, grated ginger, and if using, the minced jalapeño. Cook for about one minute until fragrant, allowing the spices to bloom in the oil.
5. Make the Sauce: Pour in the crushed tomatoes and tomato sauce, then add the garam masala, turmeric, cumin, chili powder, and optional cayenne pepper. Stir everything well to combine and build the rich spiced base.
6. Simmer Sauce: Bring the sauce mixture to a gentle simmer. Reduce the heat to low, cover the skillet, and let it simmer for 15 to 20 minutes, stirring occasionally so the flavors meld beautifully.
7. Add Cream and Yogurt: Stir in the heavy cream and room temperature yogurt carefully to ensure the sauce becomes smooth and creamy without curdling.
8. Add Butter: Add the butter to the sauce and stir until it fully melts and incorporates, enriching the sauce with its silky texture.
9. Season: Taste the sauce and adjust salt and pepper or spices as needed to suit your preference.
10. Combine Chicken and Sauce: Return the seared chicken pieces into the skillet with the sauce. Stir gently to coat all chicken pieces evenly with the flavorful sauce.
11. Simmer Together: Cover the skillet and simmer for another 10-15 minutes until the chicken is cooked through and tender, reaching an internal temperature of 165°F (74°C). If the sauce thickens too much, add a splash of water or chicken broth to loosen it to your desired consistency.
12. Garnish and Serve: Remove the skillet from heat. Garnish with freshly chopped cilantro and serve hot over steamed rice or alongside warm naan bread for a complete comforting meal.

Notes

• Ensure the yogurt is at room temperature before adding to prevent curdling in the sauce.
• Jalapeño is optional and can be omitted for less heat or adjusted according to preference.
• Searing the chicken in batches helps maintain a good crust and prevents overcrowding the pan.
• Use boneless, skinless chicken thighs for the best tenderness and flavor absorption.
• You can add a splash of chicken broth if the sauce becomes too thick during simmering.
• Serve immediately after cooking for best taste and texture.

Keywords: Butter chicken, Indian butter chicken skillet, easy Indian recipes, one-pan chicken recipe, creamy chicken curry, garam masala chicken