Description
This Butter Chicken Skillet recipe is a simple, one-pan meal that brings the rich, creamy flavors of classic butter chicken to your table with minimal effort. Tender chicken thighs are seared and then simmered in a spiced tomato and cream sauce, delivering a comforting and delicious dish perfect for serving with rice or naan bread.
Ingredients
Scale
Chicken and Seasonings
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- Salt and pepper to taste
For Cooking
- 1 tbsp olive oil
- 2 tbsp butter
Aromatics and Spices
- 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)
Tomato Base
- 1 (14.5 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
Dairy
- 1 cup heavy cream
- 1/2 cup plain yogurt (at room temperature)
Garnish and Serving
- 1/4 cup chopped cilantro, for garnish
- Cooked rice or naan bread, for serving
Instructions
- Prepare Chicken: Pat chicken thighs dry using paper towels and season generously with salt and pepper to enhance the natural flavors.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Place the chicken pieces in a single layer, searing each side for about 3-4 minutes until golden brown. Remove the chicken from the skillet and set aside.
- Sauté Aromatics: Lower the heat to medium and add the finely chopped onion to the skillet. Cook, stirring occasionally, for 5-7 minutes until the onion becomes soft and translucent, scraping up any browned bits for flavor.
- Add Garlic, Ginger, and Jalapeño: Stir in minced garlic, grated ginger, and if using, the minced jalapeño. Cook for about a minute until fragrant, which releases the aromatic spices.
- Make the Sauce: Pour in the crushed tomatoes and tomato sauce. Add garam masala, turmeric, cumin, chili powder, and optional cayenne pepper. Stir everything together to blend the spices evenly into the tomato base.
- Simmer Sauce: Bring the sauce to a gentle simmer, then reduce heat to low. Cover the skillet and let it simmer quietly for 15-20 minutes, stirring occasionally to prevent sticking and let flavors meld.
- Add Cream and Yogurt: Stir in heavy cream and room-temperature yogurt to the sauce, blending until smooth and creamy, balancing the tanginess and richness of the dish.
- Add Butter: Incorporate the butter into the sauce, stirring until fully melted and integrated, which adds a luscious texture and flavor depth.
- Season: Taste the sauce carefully and adjust salt, pepper, or spices as needed to suit your preference.
- Combine Chicken and Sauce: Return the browned chicken pieces to the skillet, stirring to coat them thoroughly in the flavorful sauce.
- Simmer Together: Cover the skillet again and simmer for another 10-15 minutes until the chicken is fully cooked through (internal temperature should reach 165°F/74°C) and tender. Add a splash of water or chicken broth if the sauce becomes too thick.
- Garnish and Serve: Remove from heat and sprinkle with freshly chopped cilantro. Serve immediately over cooked rice or with warm naan bread for a complete meal.
Notes
- Using boneless, skinless chicken thighs keeps the meat tender and flavorful.
- Optional jalapeño adds heat; adjust or omit according to your spice tolerance.
- Ensure yogurt is at room temperature before adding to prevent curdling.
- You can substitute plain yogurt with Greek yogurt for a thicker sauce.
- If the sauce thickens too much while simmering, thin it with a little water or chicken broth.
- For a richer flavor, use ghee instead of butter, if available.
- This dish pairs beautifully with basmati rice or naan bread.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Keywords: Butter Chicken, Indian Butter Chicken, One Pan Butter Chicken, Easy Butter Chicken Skillet, Creamy Chicken Curry, Indian Chicken Recipe, Dinner Recipe
