Description
A quick and flavorful butter chicken skillet made with tender chicken simmered in a rich, creamy tomato-butter sauce—perfect for an easy weeknight dinner.
Ingredients
- 1 lb (450 g) boneless skinless chicken thighs or breasts, cubed
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp garam masala
- 1 tsp paprika
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/2 tsp chili powder (adjust to taste)
- 1 tsp salt
- 1 can (14 oz) crushed tomatoes
- 1/2 cup heavy cream
- 1 tbsp tomato paste (optional, for richness)
- Fresh cilantro for garnish
Instructions
- Heat olive oil and 1 tablespoon butter in a large skillet over medium heat.
- Add chicken pieces and cook until lightly browned; remove and set aside.
- In the same skillet, melt remaining butter and sauté onion until soft.
- Add garlic and ginger; cook for 30 seconds until fragrant.
- Stir in garam masala, paprika, cumin, turmeric, chili powder, and salt.
- Add crushed tomatoes and tomato paste; simmer for 5 minutes.
- Stir in heavy cream and return chicken to the skillet.
- Simmer uncovered for 10–12 minutes until chicken is cooked through and sauce thickens.
- Garnish with fresh cilantro and serve hot.
Notes
- Serve with basmati rice or naan bread.
- Use chicken thighs for extra juiciness.
- Add a splash of water or broth if sauce becomes too thick.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian-Inspired