Texas Roadhouse Butter Chicken Skillet
Equipment
- Large cast iron or nonstick skillet
- Knife and Cutting Board
- Mixing bowl
- Wooden spoon or spatula
Ingredients
- 1.5 lbs boneless chicken thighs or breasts, cut into chunks
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp grated fresh ginger
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp turmeric
- 1 tsp salt (adjust to taste)
- 1 cup tomato puree or crushed tomatoes
- ¾ cup heavy cream
Instructions
- Sear the Chicken:Heat olive oil and 1 tbsp butter in a large skillet. Add chicken and sear until golden brown on both sides (6–8 minutes). Remove and set aside.
- Sauté Aromatics:In the same skillet, add 1 tbsp butter, chopped onion, garlic, and ginger. Cook until soft and fragrant.
- Spice It Up:Stir in paprika, cumin, chili powder, turmeric, and salt. Toast for 30 seconds.
- Add Tomatoes & Simmer:Pour in tomato puree. Simmer 5–6 minutes until thickened slightly.
- Make It Creamy:Stir in heavy cream and remaining butter. Add sugar if desired. Return chicken to skillet and simmer on low for 10 minutes until cooked through and creamy.
- Serve & Garnish:Garnish with fresh cilantro. Serve hot over rice or with naan.