Texas Roadhouse Butter Chicken (Skillet-Easy Comfort!)
Enjoy the comforting flavors of Texas Roadhouse Butter Chicken made easily in one skillet. This recipe features tender chicken simmered in a rich, creamy, and buttery tomato-based sauce, perfect for a quick and satisfying weeknight meal. Serve over rice or with naan bread for a complete and delicious experience.
Equipment
- Large skillet
- Medium bowl
- Measuring spoons
- Measuring cups
- Grater
- Knife
- Cutting board
- Spatula or wooden spoon
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 tsp paprika
- ½ tsp garlic powder
- ¼ tsp salt
- ¼ tsp black pepper
- 4 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 inch ginger, grated
- ½ cup tomato paste
- 1 cup heavy cream
- ½ cup chicken broth
- 1 tbsp garam masala
- 1 tsp turmeric powder
- ½ tsp cumin
- ¼ tsp cayenne pepper optional
- Salt and pepper to taste
- 2 tbsp chopped cilantro, for garnish
- Cooked rice, for serving
- Naan bread optional
Instructions
- In a medium bowl, combine the cubed chicken with olive oil, paprika, garlic powder, salt, and pepper. Toss to coat evenly.
- Heat a large skillet over medium-high heat. Once hot, add the seasoned chicken in a single layer. You might need to do this in batches to avoid overcrowding the pan.
- Sear the chicken for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside. It will finish cooking in the sauce.
- In the same skillet, melt the butter over medium heat.
- Add the minced garlic and grated ginger to the skillet and sauté for about 1 minute, until fragrant. Be careful not to burn the garlic!
- Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, until it darkens slightly.
- Pour in the heavy cream and chicken broth. Stir well to combine.
- Add the garam masala, turmeric powder, cumin, and cayenne pepper (if using). Stir well to ensure all the spices are incorporated.
- Bring the sauce to a simmer, then reduce the heat to low and let it simmer for 5-7 minutes, allowing the flavors to meld together.
- Taste the sauce and adjust the seasoning with salt and pepper as needed.
- Return the seared chicken to the skillet with the butter sauce.
- Stir to coat the chicken evenly with the sauce.
- Let the chicken simmer in the sauce for another 5-7 minutes, or until it's heated through and the sauce has thickened slightly.
- Stir in half of the chopped cilantro.
- Serve the Texas Roadhouse Butter Chicken over cooked rice.
- Garnish with the remaining chopped cilantro.
- Serve with warm naan bread, if desired.
- Enjoy!
Notes
For a richer flavor, marinate the chicken for at least 30 minutes before cooking. Adjust the amount of cayenne pepper to suit your spice preference. Use high-quality tomato paste for the best flavor. To store leftovers, refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave. Serve with a dollop of plain yogurt or raita for a cooling contrast to the rich sauce.