Description
This Quick Texas Roadhouse Style Butter Chicken Skillet combines the creamy goodness of classic butter chicken with hearty Texas Roadhouse flavors, all cooked in one pan for minimal cleanup. It’s a perfect weeknight meal that delivers big flavor without the fuss!
Ingredients
- Boneless, skinless chicken thighs or breasts
- Unsalted butter
- Fresh onion
- Garlic
- Ginger
- Canned crushed tomatoes
- Tomato paste
- Garam masala
- Ground cumin
- Ground coriander
- Turmeric
- Chili powder or cayenne
- Smoked paprika (optional)
- Heavy cream
- Chicken broth
- Brown sugar or maple syrup (optional)
- Dried fenugreek leaves (kasoori methi) (optional)
- Fresh cilantro (for garnish)
Instructions
- Start by patting your chicken pieces dry with paper towels. This is crucial for achieving a good sear. Season them generously with salt and black pepper.
- Heat a large, heavy-bottomed skillet over medium-high heat. Add 2 tablespoons of butter to the hot skillet. Once the butter is melted and sizzling, add the chicken in a single layer, making sure not to overcrowd the pan. Sear for 3-4 minutes per side until beautifully golden brown. Remove the chicken from the skillet and set it aside.
- Reduce the heat to medium. Add another tablespoon of butter to the same skillet, scraping up any browned bits from the chicken. Add the minced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Then, stir in the minced garlic and ginger. Cook for another minute until fragrant.
- Stir in the garam masala, cumin, coriander, turmeric, chili powder (and smoked paprika, if using) to the skillet. Add the tomato paste. Cook for 1-2 minutes, stirring constantly.
- Pour in the crushed tomatoes and chicken broth. Bring the mixture to a gentle simmer, stirring well to combine everything. If using brown sugar or maple syrup, add it now.
- Return the seared chicken pieces to the skillet, nestling them into the sauce. Reduce the heat to low, cover the skillet, and let it simmer for 10-15 minutes, or until the chicken is cooked through and tender.
- Remove the skillet from the heat. Stir in the heavy cream and the remaining tablespoon of butter until melted and fully incorporated. If using dried fenugreek leaves, crumble them in now. Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh cilantro and serve hot!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Skillet cooking
- Cuisine: American/Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 120 mg
Keywords: For an extra 'Roadhouse' vibe, consider browning the butter before adding the chicken. If pressed for time, use pre-cooked rotisserie chicken. Adjust spice levels according to your preference.