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

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://dishedbydana.com/butter-chicken-skillet-easy-one-pan-recipe-for-a-delicious-meal-recipe/