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This rich and creamy Texas Roadhouse-inspired butter chicken skillet transforms ordinary weeknight dinners into something truly special. The velvety sauce with its perfect balance of spices wraps around tender chunks of chicken for a restaurant-quality meal made right in your own kitchen.
I first created this recipe when trying to recreate the comfort of dining out during a particularly busy work week. What started as an experiment quickly became my go-to impressive dinner when friends come over unexpectedly.
Ingredients
- Boneless skinless chicken thighs: Provide more flavor and stay juicier than breast meat
- Garam masala: Brings authentic Indian flavor profile look for a fresh blend with cardamom notes
- Tomato paste: Adds concentrated richness and depth to the sauce
- Heavy cream: Creates that signature silky texture never substitute with milk
- Fresh ginger: Gives bright zingy notes that powdered simply cannot match
- Butter: Added at the end creates the luscious mouthfeel this dish is known for
Step-by-Step Instructions
- Sear the Chicken:
- Heat vegetable oil until shimmering in a large heavy skillet. Add chicken pieces without overcrowding and let them develop a deep golden crust before turning. This initial sear locks in moisture and creates flavor foundations for the entire dish.
- Build the Aromatic Base:
- Cook onions in the same skillet until they become translucent and start to turn golden at the edges. The natural sugars in the onions will begin to caramelize adding sweetness that balances the spices.
- Bloom the Spices:
- Add garlic ginger and all dry spices to the hot oil and onion mixture. Stir constantly for 1 to 2 minutes until extremely fragrant. This process wakes up the essential oils in the spices for maximum flavor impact.
- Create the Sauce Foundation:
- Work tomato paste into the spice mixture until it darkens slightly then add tomato sauce and broth. Scrape the bottom of the pan to release any stuck bits which contain concentrated flavor.
- Simmer to Perfect Doneness:
- Return chicken to the skillet allowing it to finish cooking while the sauce reduces. The protein will absorb the flavors while remaining tender. Check for doneness by cutting into the largest piece.
- Enrich with Dairy:
- Lower heat before adding cream to prevent curdling then swirl in butter until completely melted. The sauce should coat the back of a spoon with velvety richness.
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The garam masala is truly the heart of this dish. I remember my neighbor bringing me some freshly ground spice mix she'd made after visiting family in Mumbai. That evening I made this butter chicken and the aroma filled the house so completely that my teenage son actually emerged from his room voluntarily asking what was for dinner.
Perfect Rice Pairing
Basmati rice makes the ideal companion for this butter chicken. The long aromatic grains stay fluffy and separate providing the perfect vehicle for soaking up every drop of the luxurious sauce. For authentic results rinse your rice thoroughly until the water runs clear then soak for 20 minutes before cooking. This removes excess starch and ensures perfectly separated grains.
Make Ahead Options
This butter chicken actually improves with time as the flavors meld together. You can prepare the entire dish up to two days ahead and refrigerate in an airtight container. When reheating add a splash of cream or chicken broth to loosen the sauce if needed and warm gently over medium low heat stirring occasionally to prevent scorching.
Spice Level Customization
The beauty of homemade butter chicken lies in your ability to control exactly how spicy it becomes. For a family friendly version omit the cayenne pepper entirely. If cooking for spice enthusiasts double the cayenne and add a finely diced serrano or jalapeño pepper when sautéing the onions. I keep a jar of my favorite chili oil on the table so everyone can customize their own bowl.
Serving Suggestions
While rice is traditional try serving this butter chicken over cauliflower rice for a lower carb option. For a complete meal add a simple side of cucumber raita which provides cooling contrast to the rich main dish. Warm naan bread is perfect for scooping up every last bit of sauce especially if you brush it with garlic butter before serving.
Frequently Asked Questions
- → Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used. However, thighs are more tender and flavorful, especially in creamy dishes like this.
- → What can I use if I don’t have garam masala?
If garam masala isn't available, substitute with a mix of cumin, coriander, ground cardamom, cinnamon, and cloves for a similar flavor profile.
- → Is this dish spicy?
This dish is mildly spiced, but you can adjust the heat by adding or omitting cayenne pepper based on your preference.
- → Can this dish be made dairy-free?
Yes, substitute heavy cream and butter with coconut cream or cashew cream for a dairy-free version.
- → What sides pair best with this dish?
This dish pairs wonderfully with basmati rice, naan bread, or even a light cucumber yogurt salad to balance the flavors.