Butter Chicken Skillet: Easy One-Pan Recipe for a Delicious Meal Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Add Butter: Drop in the butter, stirring until it melts completely and incorporates, enriching the sauce further.
- Season: Taste the sauce and adjust salt, pepper, or spices as needed to suit your palate.
- Combine Chicken and Sauce: Return the browned chicken pieces to the skillet. Stir to coat the chicken thoroughly with the luscious sauce.
- 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.
- 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
