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

Introduction

Butter Chicken Skillet is a simple, flavorful one-pan meal that brings the rich taste of Indian cuisine to your dinner table. This recipe combines tender chicken thighs with a creamy, spiced tomato sauce that’s both comforting and easy to make. Perfect for weeknight dinners or casual gatherings.

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 the chicken pieces 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 the chicken in a single layer, working in batches if necessary, and sear for 3-4 minutes per side until browned. Remove the chicken and set aside.
3. Step 3: Reduce heat to medium. Add the chopped onion to the skillet and cook, stirring occasionally, until softened and translucent, about 5-7 minutes, scraping up any browned bits from the bottom.
4. Step 4: Add minced garlic, grated ginger, and jalapeño (if using) to the skillet. Cook for about 1 minute until fragrant.
5. Step 5: Stir in crushed tomatoes, tomato sauce, garam masala, turmeric, cumin, chili powder, and cayenne pepper (if using) to combine well.
6. Step 6: Bring the sauce to a simmer, then lower the heat, cover the skillet, and let it simmer gently for 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 and stir until fully melted and incorporated into the sauce.
9. Step 9: Taste the sauce and adjust seasoning with salt and pepper as needed.
10. Step 10: Return the browned chicken to the skillet and stir to coat evenly with the sauce.
11. Step 11: Cover and simmer for another 10-15 minutes, or until the chicken is cooked through and tender (internal temperature should reach 165°F / 74°C). If the sauce thickens too much, add a splash of water or chicken broth to loosen it.
12. Step 12: Remove from heat, garnish with chopped cilantro, and serve hot over cooked rice or with warm naan bread.

Tips & Variations

• Use full-fat yogurt and heavy cream for the richest and creamiest sauce texture.
• If you like it spicier, increase the chili powder or add extra jalapeño.
• Chicken breasts can be used instead of thighs but may cook faster and become less tender.
• Garam masala fresh from an Indian market or freshly toasted and ground spices add more aroma.
• For a dairy-free option, substitute coconut cream for heavy cream and yogurt.

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, adding a splash of water or broth if the sauce has thickened too much. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes, substitute coconut cream for heavy cream and use a dairy-free yogurt alternative. Replace butter with oil or vegan butter to keep the creamy texture without dairy.

What can I serve with butter chicken?

Butter chicken pairs wonderfully with basmati rice, naan bread, or even steamed vegetables. These sides help soak up the delicious sauce and complete the meal.

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

Print Recipe

★★★★★

4.6 from 96 reviews

This Butter Chicken Skillet is an easy, one-pan meal featuring tender chicken thighs simmered in a creamy, spiced tomato sauce. Perfect for a quick weeknight dinner, this recipe combines fragrant Indian spices with rich cream and yogurt for a comforting and flavorful dish served best with rice or naan bread.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

Ingredients

Scale 1x2x3x

Chicken and Spices

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

Sauce Base

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

Serving Suggestions

• Cooked rice or naan bread, for serving

Instructions

1. Prepare Chicken: Pat chicken dry with paper towels and season generously with salt and pepper to enhance flavor and help achieve a good sear.
2. Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken pieces in a single layer (working in batches if needed) and sear for 3-4 minutes per side until golden brown. Remove chicken from skillet and set aside.
3. Sauté Aromatics: Reduce 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 from the bottom of the skillet to add flavor.
4. Add Garlic, Ginger, and Jalapeño: Stir in minced garlic, grated ginger, and jalapeño (if using) and cook for 1 minute until fragrant.
5. Make the Sauce: Pour in the crushed tomatoes and tomato sauce. Stir in garam masala, turmeric powder, cumin powder, chili powder, and cayenne pepper if using. Mix well to combine all spices evenly with the sauce.
6. Simmer Sauce: Bring the sauce to a gentle simmer, then reduce heat to low. Cover the skillet and let the sauce simmer for 15-20 minutes, stirring occasionally to prevent sticking.
7. Add Cream and Yogurt: Stir in the heavy cream and room temperature yogurt, mixing until the sauce turns smooth and creamy without curdling.
8. Add Butter: Add butter to the sauce and stir until fully melted and incorporated, enriching the sauce with a silky texture.
9. Season: Taste the sauce and adjust salt and pepper as necessary to balance the flavors.
10. Combine Chicken and Sauce: Return the browned chicken pieces to the skillet and stir to coat them evenly with the sauce.
11. Simmer Together: Cover the skillet and simmer for an additional 10-15 minutes until the chicken is cooked through and tender, reaching an internal temperature of 165°F (74°C). If the sauce becomes too thick, add a splash of water or chicken broth to thin it slightly.
12. Garnish and Serve: Remove the skillet from heat and sprinkle with fresh chopped cilantro. Serve the butter chicken hot over cooked rice or with warm naan bread for a complete meal.

Notes

• Ensure yogurt is at room temperature before adding to prevent curdling.
• Adjust chili and cayenne powder to your preferred spice level.
• Browning the chicken well adds depth of flavor to the dish.
• If sauce thickens too much during simmering, add water or broth incrementally.
• This recipe works well with chicken breast if preferred, but thighs remain juicier.
• For a dairy-free version, substitute cream and yogurt with coconut milk and dairy-free yogurt.

Keywords: Butter Chicken, Indian Butter Chicken, One-Pan Butter Chicken, Easy Indian Recipe, Chicken Dinner, Creamy Butter Chicken, Weeknight Dinner