SKILLET BUTTER CHICKEN – Ready in Just 20 Mins

Imagine you’re walking into a cozy Indian restaurant on a chilly winter evening. The aroma of spices and melted butter fills the air, and your taste buds start to tingle in anticipation. The plate in front of you is a masterpiece – tender chicken, cooked to perfection, swimming in a rich, creamy sauce, all served up in a sizzling hot skillet. One bite and time stands still. This Skillet Butter Chicken – Ready in Just 20 Mins – is your chance to experience that same magic in the comfort of your own kitchen, with a fraction of the effort.

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Why This Recipe Works

• This recipe uses a shortcut: store-bought naan or roti saves prep time and makes clean-up easier.
• With this recipe, you can make a complete meal in under 20 minutes, making it perfect for busy weeknights.
• The combination of spices creates a rich, authentic Indian flavor without the need for complex preparation.

Key Ingredients

Choosing the right ingredients makes all the difference. For garam masala, you’ll want to use a high-quality, freshly ground spice blend. For cumin and coriander, go for the sharp flavor of freshly ground spices or use the Indian version, haldi and dhania. And when it comes to cilantro, fresh is always best – skip the dried version as it lacks the aroma and taste of fresh leaves.

Recipe Courtesy of Our Kitchen

Skillet Butter Chicken – Ready in Just 20 Mins

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

1 1/2 pounds boneless, skinless chicken breast or thighs, cut into 1 1/2-inch pieces

1 onion, thinly sliced

2 cloves garlic, minced

1 tablespoon ghee or vegetable oil

1 teaspoon garam masala

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon cayenne pepper (optional)

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons butter

2 tablespoons chicken broth

2 tablespoons heavy cream

2 cups fresh cilantro leaves, chopped (for garnish)

Directions

1

Heat a skillet over medium-high heat. Brush the ghee or vegetable oil in the bottom of the pan.

2

Add the chicken to the skillet and cook until browned on both sides and cooked through, about 6-8 minutes. Transfer the chicken to a plate and set aside.

3

.lower the heat to medium and add the onion and garlic to the skillet. Cook, stirring occasionally, until the onion is softened, about 4-5 minutes.

4

Add the garam masala, cumin, coriander, cayenne pepper (if using), salt, and black pepper to the skillet and cook for 1 minute, stirring constantly.

5

Add the butter and cook, stirring until melted. Stir in the chicken broth and heavy cream. Return the chicken to the skillet and stir to coat with the sauce.

Storage & Reheating

This dish is best served fresh, straight out of the skillet. However, you can store leftovers in the fridge for up to 3 days. Reheat gently in the microwave or on a skillet over medium heat. Simply adjust the seasonings to taste after reheating.