Description
This Butter Chicken Skillet recipe offers a rich and creamy Indian-inspired dish featuring tender chicken thighs marinated in yogurt and spices, cooked in a luscious tomato and cream sauce. Perfect for a comforting weeknight meal, it combines bold flavors with an easy one-pan stovetop method.
Ingredients
Scale
Marinade
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup plain yogurt
- 1 tablespoon lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground chili powder
- 1 teaspoon garam masala
- 1 teaspoon salt
Cooking
- 2 tablespoons unsalted butter
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 cup tomato puree
- 1 cup heavy cream
Garnish and Serving
- 1 tablespoon chopped fresh cilantro, for garnish
- Cooked basmati rice, for serving
Instructions
- Marinate the Chicken: In a large bowl, combine the yogurt, lemon juice, cumin, coriander, turmeric, chili powder, garam masala, and salt. Add the chicken pieces and toss well to coat. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.
- Sauté Onions: Heat a large skillet over medium heat and add the butter. Once melted, add the finely chopped onions and sauté them until they turn golden brown, about 7-8 minutes. This step builds a deep flavor base for the sauce.
- Add Aromatics: Stir in the minced garlic and grated fresh ginger, cooking for an additional minute until fragrant. This enhances the dish’s aroma and complexity.
- Cook the Chicken: Add the marinated chicken pieces to the skillet. Cook over medium heat, stirring occasionally, until the chicken is browned on all sides, approximately 6-8 minutes. This searing locks in the juices and flavor.
- Simmer with Tomato Puree: Pour in the tomato puree and mix thoroughly to combine with the chicken and spices. Reduce the heat to low and let the mixture simmer for 5-10 minutes, allowing the flavors to meld and the sauce to develop.
- Add Cream and Thicken: Stir in the heavy cream, continue to simmer for another 5 minutes or until the sauce thickens to your preferred consistency. This creates the rich, creamy texture characteristic of butter chicken.
- Adjust Seasoning: Taste the sauce and adjust seasoning with additional salt or spices if needed, ensuring a balanced flavor profile.
- Finish and Garnish: Remove the skillet from heat and sprinkle freshly chopped cilantro over the top for a fresh herbal note.
- Serve: Serve the butter chicken hot alongside cooked basmati rice for a complete and satisfying meal.
Notes
- For extra heat, consider adding a pinch of cayenne pepper in the marinade.
- Use thigh meat instead of breast for juicier, more flavorful chicken.
- Leftover butter chicken keeps well in the refrigerator for up to 3 days and can be reheated gently on the stove.
- Garnishing with fenugreek leaves (kasuri methi) adds an authentic aroma if available.
- For a lighter version, substitute heavy cream with coconut milk.
