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

Introduction

Butter Chicken Skillet is a flavorful and easy one-pan meal that brings the rich, creamy taste of classic Indian butter chicken right to your stovetop. Perfect for busy weeknights, this dish combines tender chicken thighs with a spiced tomato-cream sauce that’s sure to satisfy.

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 the 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 chopped 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, grated ginger, and jalapeño (if using) to the skillet. Cook for another minute until fragrant.
5. Step 5: Stir in crushed tomatoes, tomato sauce, garam masala, turmeric, cumin, chili powder, and cayenne pepper (if using). Combine well.
6. Step 6: Bring the sauce to a simmer, then reduce heat to low. Cover and let it simmer for 15-20 minutes, stirring occasionally.
7. Step 7: Stir in heavy cream and room-temperature yogurt until the sauce becomes smooth and creamy.
8. Step 8: Add butter to the sauce and stir until melted and incorporated.
9. Step 9: Taste the sauce and adjust seasoning with salt and pepper as needed.
10. Step 10: Return the browned chicken pieces to the skillet and stir to coat evenly with the sauce.
11. Step 11: Cover and simmer for another 10-15 minutes, until the chicken is cooked through and tender (internal temperature 165°F/74°C). Add a splash of water or chicken broth if the sauce becomes too thick.
12. Step 12: Remove from heat, garnish with chopped cilantro, and serve hot with cooked rice or warm naan bread.

Tips & Variations

• For extra depth of flavor, marinate the chicken in yogurt and spices for 30 minutes before cooking.
• If you prefer a milder dish, omit the jalapeño and reduce or skip the cayenne pepper.
• Use Greek yogurt instead of plain yogurt for a thicker, tangier sauce.
• Leftover sauce can be blended for a smoother texture before adding the chicken back in.

Storage

Store leftover butter chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water or cream to loosen the sauce if it thickens. This dish also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but they tend to be less juicy and may dry out faster. Adjust cooking time accordingly and monitor carefully to avoid overcooking.

Is this recipe spicy?

The level of spice can be adjusted to your preference by omitting or reducing the jalapeño, chili powder, and cayenne pepper. The dish typically has a moderate spice level balanced by the creamy sauce.

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

Print Recipe

★★★★★

4.9 from 116 reviews

This Butter Chicken Skillet recipe is a simple and flavorful one-pan meal featuring tender chicken thighs simmered in a rich, creamy tomato sauce infused with traditional Indian spices. Perfect for a comforting weeknight dinner, it pairs beautifully with rice or naan bread.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

Ingredients

Scale 1x2x3x

Chicken and Marinade

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

Sauce and Aromatics

• 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 (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)
• 1/4 cup chopped cilantro, for garnish

Serving Suggestion

• Cooked rice or naan bread, for serving

Instructions

1. Prepare Chicken: Pat the chicken pieces dry using paper towels and generously season them with salt and pepper to ensure flavorful meat.
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: Lower the heat to medium. Add the finely chopped onion to the skillet and cook, stirring occasionally, for about 5-7 minutes until the onions are softened and translucent, scraping the pan to lift any browned bits.
4. Add Garlic, Ginger, and Jalapeño: Stir in the minced garlic and grated ginger, cooking for one more minute until fragrant. If using jalapeño, add it at this stage for a mild heat.
5. Make the Sauce: Pour in the crushed tomatoes and tomato sauce, then add garam masala, turmeric, cumin, chili powder, and cayenne pepper if desired. Stir well to combine all ingredients evenly.
6. Simmer Sauce: Bring the sauce mixture to a gentle simmer. Reduce the heat to low, cover the skillet, and let it simmer for 15-20 minutes, stirring occasionally to allow the flavors to meld.
7. Add Cream and Yogurt: Stir in the heavy cream and room-temperature yogurt carefully until the sauce becomes smooth and creamy.
8. Add Butter: Incorporate the butter into the sauce, stirring until fully melted and blended in for richness.
9. Season: Taste the sauce and adjust seasoning with additional salt, pepper, or spices as preferred.
10. Combine Chicken and Sauce: Return the seared chicken pieces to the skillet, stirring to evenly coat them with the creamy sauce.
11. Simmer Together: Cover the skillet and simmer for another 10-15 minutes or until the chicken is cooked through, achieving 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.
12. Garnish and Serve: Remove from heat and sprinkle fresh chopped cilantro on top. Serve hot with cooked rice or warm naan bread for a satisfying meal.

Notes

• For added spice, leave the jalapeño seeds in or increase the chili powder.
• Using chicken thighs keeps the meat juicy and tender, but breast pieces can be substituted if preferred.
• Ensure the yogurt is at room temperature to prevent curdling when added to the hot sauce.
• If the sauce becomes too thick, you can adjust the consistency with water or chicken broth.
• This dish reheats well and can be stored in the refrigerator for up to 3 days.

Keywords: Butter Chicken, Indian Chicken Recipe, One-Pan Meal, Creamy Chicken, Easy Dinner, Indian Cuisine