Description
A delicious and easy-to-make butter chicken skillet inspired by Texas Roadhouse flavors.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (cut into bite-sized pieces)
- 3 tbsp unsalted butter (divided)
- 1 onion (finely chopped)
- 3 cloves garlic (minced)
- 2 tbsp tomato paste
- 1 cup heavy cream
- 1/2 cup Greek yogurt
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp garam masala
- 1/2 tsp chili powder (adjust to taste)
- Salt and pepper to taste
- Fresh cilantro (for garnish, optional)
Instructions
- Heat 2 tablespoons of butter in a large skillet over medium heat. Add the chicken pieces and cook for 5-6 minutes, until browned. Remove the chicken and set it aside.
- In the same skillet, melt the remaining butter and sauté the onion for 3 minutes until soft. Add the garlic and cook for an additional minute.
- Stir in the tomato paste and cook for 2 minutes.
- Reduce heat to low and add the heavy cream and Greek yogurt, stirring to combine.
- Return the chicken to the skillet, toss to coat, and simmer for 8-10 minutes until the chicken is fully cooked and tender.
- Garnish with fresh cilantro, if desired, and serve hot with rice or naan.
Notes
- Adjust the chili powder according to your spice preference.
- This dish pairs well with rice or naan.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 110mg