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- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces - 3 tablespoons butter - 1 tablespoon olive oil - 1 small onion, finely chopped - 3 cloves garlic, minced - 1 teaspoon ginger, grated - 1 teaspoon paprika - 1 teaspoon ground cumin - ½ teaspoon ground turmeric - ½ teaspoon chili powder (adjust to your spice preference) - 1 cup heavy cream - 1 cup chicken broth - Salt and freshly ground black pepper to taste - Fresh cilantro, chopped (for garnish) In this recipe, chicken thighs lend a juicy texture. Butter and olive oil create a rich base. Onions, garlic, and ginger add amazing flavor. Paprika, cumin, turmeric, and chili powder bring warmth and spice. Heavy cream and chicken broth create a creamy sauce. Salt and pepper enhance every bite. - Cooked rice - Warm naan - Fresh cilantro garnish For serving, cooked rice is a great choice. It soaks up the sauce well. Warm naan adds a lovely touch, perfect for dipping. Fresh cilantro on top brightens the dish and adds freshness. These options complete your meal and make it even more satisfying. {{ingredient_image_2}} 1. Start by heating three tablespoons of butter and one tablespoon of olive oil in a large skillet. 2. Use medium heat. Wait until the butter melts and bubbles appear. 3. Add one small, finely chopped onion to the skillet. Sauté for about three to four minutes. The onion should look translucent and tender. 4. Next, stir in three cloves of minced garlic and one teaspoon of grated ginger. Cook for one to two minutes. You'll notice a great smell as the garlic turns slightly golden. 1. Now, add one pound of bite-sized chicken thighs to the skillet. These should be boneless and skinless. 2. Season the chicken with salt and freshly ground black pepper. Cook for about five to seven minutes. Stir occasionally, and watch for the chicken to turn golden brown on all sides. 3. Once the chicken is browned, sprinkle in one teaspoon of paprika, one teaspoon of ground cumin, half a teaspoon of ground turmeric, and half a teaspoon of chili powder. Mix thoroughly. This should coat the chicken evenly with spices. Stir for another two to three minutes. 1. Pour in one cup of heavy cream and one cup of chicken broth. Use a wooden spoon to stir and combine everything well. 2. Bring the mix to a gentle simmer. Then, reduce the heat to low. 3. Let the skillet simmer uncovered for about ten to fifteen minutes. The chicken should be fully cooked, and the sauce will thicken slightly. 4. Before serving, taste the sauce. Adjust the seasoning with more salt and pepper if needed. Finish by sprinkling freshly chopped cilantro over the dish for a burst of flavor. Serve hot over cooked rice or with warm naan. - Ensuring chicken is cooked properly Make sure your chicken thighs are cut into even pieces. This helps them cook evenly. Cook them until they reach an internal temperature of 165°F. Use a meat thermometer for best results. You want the chicken to be golden brown on all sides. This adds flavor and texture. - Achieving the right sauce consistency After adding cream and chicken broth, let the skillet simmer. This thickens the sauce. Stir occasionally to prevent sticking. If the sauce is too thin, let it simmer longer. If it's too thick, add a splash of broth or cream to adjust. Taste the sauce before serving to ensure it’s just right. - Adjusting spice levels If you like heat, add more chili powder. For a milder dish, use less. You can also add fresh chili for a fresh kick. Taste as you go to find your perfect balance. Spices can be adjusted based on personal preference. - Suggested garnishes for presentation Fresh cilantro adds a nice pop of color. Sprinkle it just before serving. You might also add lime wedges on the side. This adds a zesty touch. Other options include sliced green onions or even chopped tomatoes for extra freshness. Pro Tips Marinate for More Flavor: Let the chicken marinate in spices and a bit of yogurt for a few hours or overnight to enhance the flavor and tenderness. Use Fresh Spices: For the best flavor, use fresh spices instead of pre-ground ones. Toast whole spices before grinding for an extra aromatic boost. Adjust Creaminess: If you prefer a lighter sauce, you can substitute half of the heavy cream with coconut milk for a delicious twist. Garnish Creatively: In addition to cilantro, consider adding toasted nuts or a drizzle of yogurt for added texture and flavor contrast. {{image_4}} You can change the protein in this dish. Instead of chicken, try shrimp or tofu. Both options work well with the creamy sauce. If you want a dairy-free version, use coconut cream. This keeps the dish rich and tasty without dairy. Add more veggies to your skillet for extra nutrition. Peas or bell peppers add color and crunch. You can also change the spice blend. If you like it hotter, add more chili powder. For a milder taste, reduce the spices. Make it your own! To keep your Texas Roadhouse Butter Chicken Skillet fresh, follow these steps: - Refrigeration guidelines: Quickly cool your leftovers. Store them in the fridge within two hours. They taste best when eaten within three days. - Container recommendations: Use an airtight container. This helps keep the chicken moist and flavorful. Glass containers work well, but plastic ones are fine too. Reheating this dish can be easy if you follow the right methods: - Best methods for reheating: Use a skillet over medium heat. This method helps maintain the chicken's texture. You can also use a microwave if you're in a hurry. Just heat it in short bursts. - Tips for maintaining texture and flavor: When reheating, add a splash of chicken broth. This keeps the sauce creamy and prevents it from drying out. Stir well to mix the flavors back together. Texas Roadhouse Butter Chicken Skillet is a creamy and flavorful dish. It features tender chicken cooked in a rich sauce made from butter, spices, and cream. This dish draws inspiration from Indian butter chicken, which is known for its bold flavors. You taste the warmth of paprika, cumin, and turmeric in every bite. This dish is perfect for a cozy dinner or a gathering with friends. Yes, you can make this dish ahead of time. Cook the chicken and sauce, then let it cool. Store it in the fridge for up to three days. When you are ready to eat, reheat it in a skillet on low heat. Stir gently until warm. This method keeps the flavors intact and saves you time. I love to serve this dish with warm naan or fluffy rice. Both soak up the creamy sauce well. You can also add a fresh salad or some roasted vegetables for a colorful plate. A sprinkle of cilantro makes the dish look pretty and adds freshness. In this blog post, we explored how to create a delicious Texas Roadhouse Butter Chicken Skillet. We covered essential ingredients like chicken thighs, butter, and seasonings. The step-by-step instructions helped you sauté and cook the chicken, while tips ensured perfect flavors. You can even try variations with different proteins or veggies. Don't forget storage tips for leftovers. This dish is tasty and easy to prepare. Enjoy cooking, and make it your own!

Texas Roadhouse Butter Chicken Skillet

A creamy and flavorful butter chicken dish cooked in a skillet, perfect for serving over rice or with naan.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 0.5 teaspoon ground turmeric
  • 0.5 teaspoon chili powder
  • 1 cup heavy cream
  • 1 cup chicken broth
  • to taste salt and freshly ground black pepper
  • for garnish fresh cilantro, chopped
  • for serving cooked rice or warm naan

Instructions
 

  • In a large skillet, heat the butter and olive oil over medium heat. Wait until the butter melts and begins to bubble.
  • Add the finely chopped onion to the skillet, sautéing for about 3-4 minutes or until the onion turns translucent and tender.
  • Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant and the garlic is slightly golden.
  • Incorporate the bite-sized chicken thighs into the skillet. Season generously with salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken turns golden brown on all sides.
  • Once the chicken is browned, sprinkle in the paprika, cumin, turmeric, and chili powder. Mix thoroughly to coat the chicken evenly with spices, stirring for another 2-3 minutes.
  • Pour in the heavy cream and chicken broth, using a wooden spoon to stir and combine all ingredients. Bring the mixture to a gentle simmer, then reduce the heat to low.
  • Allow the skillet to simmer uncovered for about 10-15 minutes, or until the chicken is fully cooked and the sauce has thickened slightly to your desired consistency.
  • Before serving, taste the sauce and adjust the seasoning with additional salt and pepper if needed. Remove from heat, and sprinkle freshly chopped cilantro over the dish for a burst of flavor.
  • Serve the butter chicken hot, over a bed of cooked rice or alongside warm naan to soak up the delicious sauce.

Notes

For an extra pop of color, sprinkle additional cilantro just before serving and consider adding lime wedges on the side for a refreshing garnish.
Keyword butter chicken, chicken, creamy, easy, skillet