Butter Chicken Skillet: Easy Weeknight Comfort (Print Version)
Butter chicken skillet recipe ready in 30 minutes! Creamy, spicy, and made in one pan for busy weeknights. No takeout needed when comfort is this easy.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Indian
Dietary: Gluten-Free
# Ingredients:
→ Main Ingredients
01 -
2 lbs boneless chicken thighs, cut into chunks
02 -
1 can (14 oz) crushed tomatoes
03 -
1/2 cup heavy cream
04 -
3 tablespoons butter
→ Aromatic Base
05 -
1 large onion, diced
06 -
4 cloves garlic, minced
07 -
1 inch fresh ginger, minced
08 -
2 tablespoons vegetable oil
→ Spice Blend
09 -
2 teaspoons garam masala
10 -
1 teaspoon ground cumin
11 -
1 teaspoon paprika
12 -
1/2 teaspoon cayenne pepper
13 -
1 teaspoon salt
14 -
1/2 teaspoon black pepper
→ Finishing Touches
15 -
1/4 cup fresh cilantro, chopped
16 -
1 tablespoon lemon juice
17 -
Basmati rice for serving
# Instructions:
01 -
Season chicken thighs with salt and pepper. Heat oil in a large skillet over medium-high heat. Sear chicken until golden brown, about 4-5 minutes per side. Remove and set aside.
02 -
In the same skillet, melt butter and add garlic and ginger. Cook for 30 seconds until fragrant. Add garam masala, cumin, and paprika, cooking until spices bloom.
03 -
Pour in crushed tomatoes, scraping up any browned bits. Simmer for 5 minutes until sauce begins to thicken and flavors meld together.
04 -
Slowly stir in heavy cream, reducing heat to medium-low. Simmer for 3-4 minutes until sauce is creamy and coats the back of a spoon.
05 -
Nestle chicken back into the sauce. Cover and simmer for 10-12 minutes until chicken reaches 165°F internal temperature.
06 -
Remove from heat and let rest 2-3 minutes. Taste and adjust seasoning. Garnish with cilantro and serve over basmati rice.
# Notes:
01 -
Don't rush the chicken searing—properly browned meat adds incredible depth to the final dish.
02 -
This actually tastes better the next day, so make extra for amazing leftovers that reheat beautifully.
03 -
Coconut milk works surprisingly well instead of heavy cream if you want a dairy-free version with subtle sweetness.
04 -
Serve with warm naan bread and cucumber raita to balance the rich, creamy sauce perfectly.
# Tools You'll Need:
01 -
Large skillet or cast iron pan
02 -
measuring cups and spoons
03 -
meat thermometer
# Nutrition Facts (Per Serving):
Calories: 420 kcal
Total Fat: 28 g
Total Carbohydrate: 12 g
Protein: 35 g