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This smooth and indulgent homestyle butter chicken skillet, inspired by Texas Roadhouse flavors, turns basic weekday meals into something worth talking about. The silky sauce with its well-balanced spice mix hugs juicy chicken pieces, giving you restaurant-level food made in your own home.
I came up with this dish when I was swamped at work but still craving that eaten-out feeling. What started as just playing around in the kitchen quickly became my favorite thing to cook when friends drop by without warning.
Ingredients
- Boneless skinless chicken thighs: They pack more taste and don't dry out like chicken breasts do
- Garam masala: Delivers that real Indian taste profile, try to get one with noticeable cardamom
- Tomato paste: Packs a punch of deep flavor into the sauce
- Heavy cream: Makes everything wonderfully smooth, don't try to swap it for milk
- Fresh ginger: Adds that sharp, fresh kick that you just can't get from the dried stuff
- Butter: Stirred in at the end to make everything gloriously rich
Step-by-Step Instructions
- Sear the Chicken:
- Get vegetable oil hot and shimmery in a big, sturdy skillet. Put chicken pieces in without cramming them together and let them get a nice brown crust before flipping. This first step locks in all the juiciness and sets up flavors for the whole dish.
- Build the Aromatic Base:
- Use the same pan to cook onions until they're see-through with golden edges. The onions will start to sweeten as they cook, which balances out all the spices nicely.
- Bloom the Spices:
- Throw in garlic, ginger and your dry spices with the hot oil and onions. Keep stirring for about 1-2 minutes until you can really smell everything. This wakes up all the flavor oils in your spices.
- Create the Sauce Foundation:
- Mix tomato paste into your spices until it darkens a bit, then pour in tomato sauce and broth. Scrape all the stuck bits off the bottom of the pan because that's where all the good flavor hides.
- Simmer to Perfect Doneness:
- Put the chicken back in and let it finish cooking while your sauce gets thicker. The meat will soak up all those flavors but stay tender. Cut into the biggest piece to check if it's done.
- Enrich with Dairy:
- Turn down the heat before you add cream so it doesn't split, then stir in butter until it's all melted away. Your sauce should be thick enough to coat the back of a spoon.
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The garam masala really makes this dish special. I can still remember when my next-door neighbor brought me some freshly ground spices she'd made after visiting her family in Mumbai. I cooked this butter chicken that night and the smell was so amazing that my teenage son actually came out of his room without being called to ask what was for dinner.
Perfect Rice Pairing
Basmati rice goes best with this butter chicken. The long fragrant grains stay separate and fluffy, making them perfect for soaking up all that amazing sauce. For the best results, wash your rice until the water looks clear then let it soak for 20 minutes before cooking. This gets rid of extra starch so your rice doesn't clump together.
Make Ahead Options
This butter chicken actually tastes better the next day when all the flavors have had time to mix together. You can make the whole thing up to two days before and keep it in the fridge in a sealed container. When you're warming it up, add a little cream or chicken broth if the sauce looks too thick and heat it slowly over medium-low, stirring now and then so it doesn't burn.
Spice Level Customization
The best thing about making butter chicken at home is you can make it exactly as spicy as you want. For a kid-friendly version, just leave out the cayenne pepper completely. If you're cooking for people who love heat, use twice the cayenne and throw in a finely chopped serrano or jalapeño with the onions. I keep some chili oil on the table so everyone can make their own bowl as spicy as they want.
Serving Suggestions
Rice is the classic choice, but try putting this butter chicken over cauliflower rice if you want fewer carbs. For a complete meal, add a simple cucumber raita on the side to cool things down between bites of the rich main dish. Warm naan bread works great for scooping up sauce, especially if you brush it with garlic butter first.
Common Queries
- → Can I swap chicken breasts for thighs?
Sure, you can use chicken breasts. Just know that thighs usually turn out juicier and pack more flavor, which works really well in creamy recipes like this one.
- → What's a good stand-in for garam masala?
If you don't have garam masala handy, try mixing cumin, coriander, cardamom, cinnamon, and cloves to get pretty close to the right flavor.
- → Will this food be hot?
The dish has mild spices, but you can make it hotter by adding cayenne or cooler by leaving it out - it's totally up to you.
- → Can I make this without dairy?
You bet - just swap the heavy cream and butter with coconut cream or blended cashew cream for a dairy-free option.
- → What should I serve with it?
This tastes great with fluffy basmati rice, soft naan bread, or even a cool cucumber and yogurt salad to balance the rich flavors.