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

Introduction

Butter Chicken Skillet is a flavorful, creamy one-pan meal that’s perfect for busy weeknights. Tender chicken pieces simmer in a rich tomato and spice sauce, delivering all the comfort of traditional butter chicken with minimal cleanup.

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 room temperature yogurt until the sauce is smooth and creamy.
8. Step 8: Add the butter to the sauce and stir until melted and incorporated.
9. Step 9: Taste the sauce and adjust seasoning as needed.
10. Step 10: Return the browned chicken to the skillet. Stir to coat the chicken evenly with the sauce.
11. Step 11: Cover the skillet and simmer for another 10-15 minutes, until chicken is cooked through and tender (internal temperature of 165°F/74°C). Add a splash of water or chicken broth if the sauce becomes too thick.
12. Step 12: Remove from 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 chili powder. Add more for extra heat.
• You can substitute chicken breasts if preferred, but thighs stay juicier during cooking.
• Use full-fat yogurt and cream for the creamiest sauce.
• Leftover butter chicken tastes great the next day and can also be frozen for up to 3 months.

Storage

Store leftover butter chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to prevent the cream from curdling. For longer storage, freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make butter chicken without yogurt?

Yes, you can omit the yogurt and use extra cream or coconut milk to maintain creaminess, but the yogurt adds a subtle tang and helps tenderize the chicken.

What can I serve with butter chicken?

Butter chicken pairs well with steamed basmati rice, naan bread, or even cauliflower rice for a low-carb option. A simple cucumber raita or salad also complements the dish nicely.