This dish brings together the bold spices and creamy tomato base of traditional Indian Butter Chicken with the hearty, home-style appeal of a skillet dinner. Juicy, spice-rubbed chicken thighs are seared until golden, then simmered in a buttery, garlicky tomato-cream sauce with a hint of smoky paprika and Texan spirit. The whole thing is finished with a splash of cream and fresh herbs, served sizzling in a cast iron skillet—like something off a rustic steakhouse menu. Scoop it up with warm naan, pile it on mashed potatoes, or serve over Texas-style cornbread stuffing for a truly unforgettable experience.
Ingredients:
For the Chicken Marinade:
- 1½ lbs boneless, skinless chicken thighs (or breasts), cut into chunks
- ½ cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon ginger-garlic paste (or 1½ tsp each minced garlic and grated ginger)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder or cayenne (adjust to taste)
- Salt to taste
For the Butter Sauce:
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil (for searing)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1½ cups tomato purée or crushed tomatoes
- 1 teaspoon garam masala
- ½ teaspoon smoked paprika
- ½ teaspoon brown sugar (balances acidity)
- Salt and pepper, to taste
- ½ cup heavy cream
- 1 tablespoon butter (to finish)
- Fresh cilantro or parsley, chopped, for garnish
- Optional: crushed chili flakes for extra kick
Instructions:
- Marinate the Chicken:
In a large bowl, combine yogurt, lemon juice, ginger-garlic, paprika, cumin, chili powder, and salt. Add the chicken and toss to coat. Cover and refrigerate for at least 1 hour (overnight for best flavor). - Sear the Chicken in the Skillet:
Heat a cast iron skillet or heavy-bottomed pan over medium-high heat. Add a drizzle of olive oil. Sear marinated chicken pieces in batches until golden on the outside (they don’t have to be cooked through yet). Remove and set aside. - Make the Butter Sauce:
In the same skillet, reduce heat to medium. Add 3 tablespoons butter and the chopped onion. Sauté until soft and golden. Stir in the garlic and cook for a minute until fragrant. Add tomato paste, and cook for 2 minutes to deepen the flavor. - Simmer the Tomato Base:
Pour in the tomato purée, scraping up any bits stuck to the skillet bottom. Season with garam masala, paprika, sugar, and a generous pinch of salt. Let simmer uncovered for 8–10 minutes, stirring occasionally, until thickened and glossy. - Finish the Chicken:
Return the chicken to the skillet and simmer in the sauce for 10–12 minutes, until fully cooked and tender. Reduce heat to low, stir in the heavy cream, and let it bubble gently. Adjust seasoning with salt, pepper, or extra chili if desired. Swirl in the final tablespoon of butter for that rich steakhouse finish. - Garnish & Serve:
Sprinkle with chopped cilantro or parsley. Serve the skillet straight to the table with warm naan, crusty bread, mashed potatoes, or cornbread.
Serving Ideas:
- For a Texas spin, serve over jalapeño cornbread stuffing or alongside grilled corn.
- Make it a skillet meal by adding sautéed bell peppers or roasted baby potatoes right into the sauce.
- Want to get fancy? Top with crispy fried onions or a drizzle of garlic ranch for a bold twist.
Storage Tips:
Leftovers keep beautifully—store in an airtight container for up to 3 days. Reheat gently on the stove with a splash of cream or milk to revive the sauce.
This dish is where your love for cozy indulgence meets showstopping presentation, My. Want to craft a Tex-Mex riff with chipotle and cheddar, or maybe even adapt it into a bubbling baked casserole? I’m ready when you are!