Easy Butter Chicken Skillet: Weeknight Indian Flavors (Print Version)

Quick, creamy Easy Butter Chicken Skillet Recipe. Get rich Indian flavors on your table fast, without fuss. My simple take on a classic!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 55 minutes
Servings: 4-6 Servings
Difficulty: Beginner
Cuisine: Indian
Dietary: Contains dairy, chicken

# Ingredients:

→ Chicken & Marinade

01 - 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
02 - 1/2 cup plain full-fat yogurt
03 - 1 tbsp fresh lemon juice
04 - 1/2 tsp salt
05 - 1/4 tsp chili powder (or more, to taste)

→ Sauce Base & Aromatics

06 - 2 tbsp unsalted butter
07 - 1 tbsp neutral oil (like canola or vegetable)
08 - 1 medium yellow onion, finely diced
09 - 1 tbsp minced fresh garlic (about 3 cloves)
10 - 1 tbsp minced fresh ginger

→ Spices & Flavor Boosters

11 - 1 tbsp garam masala
12 - 1 tsp ground turmeric
13 - 1 tsp ground cumin
14 - 1 tsp ground coriander
15 - 1/2 tsp chili powder (or more)
16 - 1/2 tsp salt (or to taste)
17 - 1/4 tsp black pepper
18 - 1 tsp granulated sugar
19 - 1 (15 oz) can crushed tomatoes

→ Creaminess & Finishing Touches

20 - 1/2 cup heavy cream
21 - 1 tsp kasuri methi (dried fenugreek leaves), crushed
22 - Fresh cilantro, chopped, for garnish

# Instructions:

01 - Okay, first things first! Grab your boneless, skinless chicken thighs and cut them into bite-sized pieces. In a bowl, toss them with the plain yogurt, lemon juice, a pinch of salt, and a dash of chili powder. Mix it all up with your hands – yes, get in there! – making sure every piece is coated. Let this sit for at least 20 minutes on the counter, or if you're thinking ahead, pop it in the fridge for a few hours. This step is where the magic happens for tender chicken, honestly.
02 - Now, let's get that skillet hot! Add a tablespoon of oil to your large, sturdy skillet over medium-high heat. Once it’s shimmering, add the marinated chicken in a single layer, working in batches if you need to, so you don’t overcrowd the pan. We're aiming for a beautiful golden-brown sear, not steaming it! Cook for 3-4 minutes per side, just until it's nicely colored. Don't worry about cooking it through completely; it'll finish in the sauce.
03 - In the same skillet (don't clean it, those browned bits are flavor!), melt your unsalted butter over medium heat. Add the finely diced onion and cook until it's softened and translucent, about 5-7 minutes. This is where your kitchen starts smelling amazing, I swear. Next, toss in the minced garlic and ginger, stirring constantly for about a minute until fragrant. Don't let it burn, or it'll get bitter – I've made that mistake more times than I care to admit!
04 - This is the heart of the Easy Butter Chicken Skillet Recipe! Now, add the garam masala, turmeric, cumin, coriander, and a pinch more chili powder to the skillet with the onions. Stir well for about 30 seconds, letting those spices toast and release their incredible aromas. Oh, the smell! It's just divine. This step is crucial for developing that deep, complex flavor. You'll see the spices cling to the onions, creating this rich, fragrant paste.
05 - Pour in the canned crushed tomatoes, sugar, and a good pinch of salt and pepper. Stir everything together, scraping up any delicious bits from the bottom of the pan. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for about 10-15 minutes. This allows the flavors to meld beautifully. You want it to thicken slightly, and the raw tomato taste to mellow out. Give it a stir every now and then, just to be sure.
06 - Now, for the grand finale! Carefully add the seared chicken back into the sauce. Stir to coat all the chicken pieces. Pour in the heavy cream and sprinkle in the crushed kasuri methi. Give it another gentle stir. Let the Easy Butter Chicken Skillet Recipe simmer uncovered for another 5-7 minutes, or until the chicken is cooked through and the sauce has reached your desired creamy consistency. Taste and adjust seasonings if needed – sometimes it just needs a little more salt, you know?

# Notes:

01 - Never rush the spice toasting step; it's where all the flavor truly develops, honestly.
02 - Leftovers taste even better the next day, but reheat gently to avoid sauce separation.
03 - If you're out of kasuri methi, don't fret; the dish is still delicious, just a little different.
04 - Always serve with warm naan to scoop up every last drop of that incredible sauce.

# Tools You'll Need:

01 - Large skillet (10-12 inch)
02 - cutting board
03 - sharp knife
04 - measuring cups and spoons

# Nutrition Facts (Per Serving):

Calories: 450-550
Total Fat: 30-40g
Total Carbohydrate: 20-25g
Protein: 30-35g

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