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

Introduction

Butter Chicken Skillet is a flavorful and easy one-pan meal perfect for busy weeknights. This creamy, spiced chicken dish combines tender chicken thighs with a rich tomato-based sauce, bringing the taste of Indian cuisine right to your kitchen.

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 the 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 yogurt (make sure the yogurt is at room temperature). Stir until the sauce is smooth and creamy.
8. Step 8: Add the butter to the sauce and stir until it’s melted and incorporated.
9. Step 9: Taste the sauce and adjust the seasoning as needed.
10. Step 10: Return the browned chicken to the skillet with the sauce. Stir to coat the chicken evenly.
11. Step 11: Cover the skillet and simmer for another 10-15 minutes, or until the chicken is cooked through and tender (internal temperature of 165°F/74°C). If the sauce becomes too thick, add a splash of water or chicken broth to thin it out.
12. Step 12: Remove the skillet from the heat and garnish with fresh chopped cilantro. Serve hot over cooked rice or with warm naan bread.

Tips & Variations

• For 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.
• Swap chicken thighs for boneless chicken breasts if preferred, but adjust cooking time as breasts cook faster.
• Add a squeeze of lemon juice before serving for a bright, fresh finish.
• Garnish with toasted cashews or slivered almonds for extra texture.

Storage

Store leftover butter chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or cream if the sauce has thickened. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of chicken?

Yes, boneless chicken breasts can be used, but they cook faster and can dry out more easily, so monitor cooking time closely.

Is this recipe spicy?

The spice level is moderate and can be adjusted by omitting or reducing jalapeño, chili powder, and cayenne pepper to suit your taste.

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

Print Recipe

★★★★★

4.9 from 137 reviews

This Butter Chicken Skillet is an easy, one-pan recipe that delivers a rich and creamy Indian-inspired dish perfect for a comforting meal. Tender chicken thighs are seared and simmered in a spiced tomato-based sauce enriched with heavy cream, yogurt, and butter, creating deep flavors without the need for complicated steps or equipment. Serve it over rice or with naan for a satisfying dinner.

• Author: Yana
• 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 & Seasoning

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

Cooking

• 1 tbsp olive oil
• 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)

Aromatics & Sauce

• 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

Dairy & Garnish

• 1 cup heavy cream
• 1/2 cup plain yogurt (room temperature)
• 2 tbsp butter
• 1/4 cup chopped cilantro, for garnish

To Serve

• Cooked rice or naan bread

Instructions

1. Prepare Chicken: Pat the chicken thighs dry with paper towels and season them generously with salt and pepper to enhance flavor and ensure a good sear.
2. Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer, searing for 3-4 minutes per side until golden brown. Remove chicken from skillet and set aside to keep juices locked in.
3. Sauté Aromatics: Lower heat to medium. Add chopped onion to the skillet and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Scrape up any browned bits to build flavor.
4. Add Garlic, Ginger, and Jalapeño: Stir in the minced garlic and grated ginger, cooking for about one minute until fragrant. Add jalapeño now if using, combining for a touch of heat.
5. Make the Sauce: Pour in crushed tomatoes and tomato sauce, then add garam masala, turmeric, cumin, chili powder, and cayenne pepper. Stir thoroughly to blend the spices into the tomato base.
6. Simmer Sauce: Bring the sauce to a gentle simmer. Reduce heat to low, cover the skillet, and let it simmer for 15-20 minutes. Stir occasionally to prevent sticking and deepen the flavors.
7. Add Cream and Yogurt: Stir in heavy cream and room temperature yogurt to the sauce. Mix until smooth and creamy, balancing richness with tang from the yogurt.
8. Add Butter: Drop in the butter, stirring until it melts completely and incorporates, enriching the sauce further.
9. Season: Taste the sauce and adjust salt, pepper, or spices as needed to suit your palate.
10. Combine Chicken and Sauce: Return the browned chicken pieces to the skillet. Stir to coat the chicken thoroughly with the luscious sauce.
11. Simmer Together: Cover the skillet and continue simmering for 10-15 minutes, until the chicken is fully cooked through (165°F/74°C) and tender. If the sauce thickens too much, thin it with a splash of water or chicken broth.
12. Garnish and Serve: Remove from heat and sprinkle fresh chopped cilantro over the dish. Serve immediately over cooked rice or with warm naan bread for a complete meal.

Notes

• Using boneless, skinless chicken thighs ensures tender meat that stays juicy during cooking.
• Adjust the chili powder and jalapeño for your preferred spice level.
• Make sure yogurt is at room temperature to prevent curdling when added to the hot sauce.
• If you prefer a lighter sauce, substitute half-and-half for the heavy cream.
• This recipe reheats well and flavors deepen overnight, making it great for leftovers.
• Serve with basmati rice or naan to soak up the delicious sauce.

Keywords: Butter Chicken, Indian Butter Chicken, One-Pan Butter Chicken, Easy Butter Chicken, Creamy Chicken Curry, Chicken Skillet Recipe