Name: Butter Chicken Skillet: Easy One-Pan Recipe for a Delicious Meal Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Indian
Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces; Salt and pepper to taste; 1 tbsp olive oil; 2 tbsp butter; 1 large onion, finely chopped; 2 cloves garlic, minced; 1 inch ginger, grated; 1 jalapeño, seeded and minced (optional); 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 (14.5 oz) can crushed tomatoes; 1 (15 oz) can tomato sauce; 1 cup heavy cream; 1/2 cup plain yogurt (at room temperature); 1/4 cup chopped cilantro, for garnish; Cooked rice or naan bread, for serving

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

Step 1: Pat chicken dry with paper towels and season generously with salt and pepper.

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.

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.

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.

Step 5: Add crushed tomatoes, tomato sauce, garam masala, turmeric, cumin, chili powder, and cayenne pepper (if using) to the skillet. Stir well to combine.

Step 6: Bring the sauce to a simmer, then reduce the heat to low, cover the skillet, and let it simmer for about 15-20 minutes, stirring occasionally.

Step 7: Stir in the heavy cream and room-temperature yogurt until the sauce is smooth and creamy.

Step 8: Add butter to the sauce and stir until melted and incorporated.

Step 9: Taste the sauce and adjust seasoning with salt and pepper as needed.

Step 10: Return the browned chicken to the skillet and stir to coat evenly with the sauce.

Step 11: Cover and simmer for another 10-15 minutes, or until 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.

Step 12: Remove from heat, garnish with chopped cilantro, and serve hot over cooked rice or with warm naan bread.

Tips & Variations

For extra smoky flavor, add a pinch of smoked paprika or use smoked chili powder instead of regular chili powder.

Swap chicken thighs for boneless chicken breasts if you prefer leaner meat, but reduce simmer time to avoid drying out.

Use full-fat yogurt and heavy cream to achieve the richest, creamiest sauce.

Adjust spice level by adding more or less chili powder and jalapeño according to your taste.

Garnish with a squeeze of fresh lemon juice for added brightness.

FAQs

Can I make this recipe in advance?

Yes, the butter chicken skillet can be prepared ahead of time and stored in the fridge. It actually tastes better the next day as the flavors develop. Just reheat gently before serving.

Can I use yogurt instead of cream?

You can use yogurt alone, but combining cream with yogurt gives a smoother, richer sauce. If using only yogurt, be sure to add it off the heat to avoid curdling.