Butter Chicken Skillet: Quick & Creamy Weeknight Meal (Print Version)

Butter Chicken Skillet brings tender chicken in a rich, spiced tomato sauce right to your weeknight table. Easy, flavorful, and a family favorite!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 50 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Indian
Dietary: Contains Dairy, Gluten-Free (if served with rice)

# Ingredients:

→ Main Ingredients

01 - 1.5 lbs boneless, skinless chicken breasts (or thighs), cut into 1-inch pieces
02 - 1 (14.5 oz) can diced tomatoes, undrained
03 - 1/2 cup heavy cream
04 - 3 tablespoons unsalted butter

→ Flavor Boosters

05 - 1 tablespoon garam masala
06 - 1 teaspoon ground turmeric
07 - 1 teaspoon ground cumin
08 - 1 teaspoon ground coriander
09 - 1/2 - 1 teaspoon chili powder (adjust to taste)
10 - 2 tablespoons fresh ginger-garlic paste

→ Aromatics & Finishing

11 - 1 medium yellow onion, finely diced
12 - 1 teaspoon dried fenugreek leaves (Kasoori Methi), crushed
13 - 1/2 teaspoon salt (or to taste)
14 - 1/4 teaspoon black pepper (or to taste)
15 - Optional: 1/2 teaspoon sugar (to balance acidity)

→ Garnish & Serving

16 - 1/4 cup fresh cilantro, chopped
17 - Cooked basmati rice and/or naan bread, for serving

# Instructions:

01 - First things first, chop your chicken into about 1-inch pieces. I usually pat them dry with a paper towel; it helps them brown better later, a little trick I picked up after many soggy chicken incidents. Then, get your onion finely diced and have your ginger-garlic paste ready to go. This step feels like setting the stage for something delicious, and honestly, the smell of fresh garlic and ginger always makes me happy.
02 - Heat a large skillet over medium heat and melt a tablespoon of butter. Once it's shimmering, add your diced onion and cook until it's soft and translucent, about 5-7 minutes. Don't rush this part; a properly softened onion lays a great foundation. Then, stir in the ginger-garlic paste and cook for another minute until fragrant. This is where the kitchen starts smelling incredible, and I always take a deep breath to soak it all in!
03 - Now for the magic! Add your garam masala, turmeric, cumin, coriander, and chili powder to the skillet. Cook for just 30 seconds, stirring constantly, until super fragrant. This step is crucial for blooming the spices, but be careful not to burn them – I've done that before, and the smell was... not good. Immediately add your chicken pieces to the skillet and cook until they're lightly browned on all sides, about 5-7 minutes. They don't need to be cooked through yet.
04 - Pour in the canned diced tomatoes (undrained!) and give everything a good stir. Add salt and pepper. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the skillet, and let it cook for about 15-20 minutes. This slow simmer allows the chicken to cook through and the flavors to meld beautifully. I usually peek in a few times, just to make sure everything's happy and bubbly, and the aroma filling my kitchen is just divine.
05 - Remove the lid. Stir in the heavy cream and the crumbled fenugreek leaves (Kasoori Methi). If using, add the optional sugar here. Let it simmer uncovered for another 5-10 minutes, or until the sauce has thickened slightly to your liking. This is the moment the sauce transforms into that beautiful, rich, creamy orange color. It's truly satisfying! I sometimes add a tiny pinch of sugar here if my tomatoes were a bit too tart, just to balance it out.
06 - Taste the sauce and adjust seasonings if needed – maybe a little more salt or a pinch of chili powder for an extra kick. Garnish generously with fresh cilantro. The final result should be a tender, succulent chicken bathed in a rich, creamy, and fragrant sauce. It should smell warm and inviting, truly a dish that feels like a hug in a bowl!

# Notes:

01 - Always taste your sauce before serving; a little salt or a dash of sugar can elevate it so much.
02 - Reheat leftovers gently on the stovetop to prevent the sauce from separating.
03 - If you don't have Kasoori Methi, the dish is still good, but it really adds an authentic touch!
04 - Serving with warm naan bread for dipping is an absolute must, in my opinion.

# Equipment Needed:

01 - Large skillet with lid
02 - cutting board
03 - sharp knife
04 - measuring spoons
05 - measuring cups

# Nutrition (Per Serving):

Calories: 550 kcal
Total Fat: 40g
Total Carbohydrate: 25g
Protein: 25g

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