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- 1 lb boneless, skinless chicken breast, cubed - 4 tablespoons unsalted butter - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 teaspoon ground cumin - 1 teaspoon paprika - ½ teaspoon turmeric - 1 teaspoon garam masala - 1 cup heavy cream - ½ cup chicken broth - Salt and pepper to taste - ¼ cup fresh cilantro, chopped (for garnish) - Cooked rice or naan (for serving) You can swap chicken for tofu or chickpeas. Both are tasty options. If you need a dairy-free cream, use coconut cream or cashew cream. For spices, try curry powder instead of garam masala. Use smoked paprika for a different flavor twist. These swaps keep the dish yummy and fun! {{ingredient_image_1}} To start, melt 2 tablespoons of butter in a large skillet over medium heat. Once the butter melts, add the cubed chicken breast. Cook the chicken for about 5 to 7 minutes. You want it to be golden brown and cooked all the way through. To check if the chicken is done, cut a piece in half. It should be white inside, not pink. Once cooked, take the chicken out of the skillet and set it aside on a plate. In the same skillet, add the other 2 tablespoons of butter. Next, add the finely chopped onion. Sauté for about 3 to 4 minutes. You want the onion to turn translucent. After that, stir in the minced garlic and grated ginger. Let them cook for 1 to 2 minutes. You’ll know they are ready when they smell great. Now, add the ground cumin, paprika, turmeric, and garam masala. Stir well to coat the onions and garlic with the spices. This is where the magic starts! Pour in the chicken broth and heavy cream. Mix everything together and let it simmer for about 5 minutes. This thickens the sauce nicely. Now it’s time to return the cooked chicken to the skillet. Stir it all together so the chicken gets coated in the sauce. Season with salt and pepper to taste. Let it simmer for another 3 to 4 minutes. This helps the chicken soak up all the flavors. Once done, remove it from heat and garnish with freshly chopped cilantro. Your Texas Roadhouse Butter Chicken Skillet is ready to enjoy! To keep your chicken juicy and tender, always use boneless, skinless chicken breast. Cut it into small cubes for even cooking. Cook it on medium heat until golden brown. This should take about 5-7 minutes. Avoid high heat to prevent dryness. For the sauce, mix the heavy cream with chicken broth. This creates a nice balance. Stir it well to avoid lumps. Let it simmer for about 5 minutes. This helps thicken the sauce. This dish pairs well with fluffy rice or warm naan. Both absorb the sauce nicely. For a pop of color, sprinkle fresh cilantro on top. You can also add a pat of butter for extra richness. One common mistake is overcooking the chicken. Always check for doneness after about 7 minutes. The chicken should be white throughout and firm. Another mistake is not measuring spices correctly. Use a measuring spoon for the spices. Too much or too little can affect the taste. Stick to the recipe for the best flavor. Pro Tips Use Fresh Ingredients: Always opt for fresh chicken and spices to enhance the flavor of your dish. Adjust the Spice Level: Feel free to adjust the amount of spices based on your heat preference; add chili powder for extra heat. Let it Simmer: Allow the dish to simmer longer for deeper flavor development; this will make the sauce richer. Pair with Sides: Serve with jasmine rice or warm naan to soak up the delicious sauce. {{image_2}} You can easily change this dish. Adding vegetables will boost nutrition. Try diced bell peppers or spinach. They add color and taste. They also make the dish healthier. If you want more heat, add chili flakes or fresh jalapeños. This will spice things up nicely. You can even add a bit of hot sauce to the sauce for extra kick. For gluten-free options, choose gluten-free chicken broth. This small swap keeps your meal safe and tasty. If you want to go vegetarian, use chickpeas or tofu instead of chicken. Both options are delicious and filling. You can also use coconut cream for a vegan version. This gives a rich texture and flavor. You can try different cooking methods to save time. An Instant Pot cooks chicken quickly and keeps it juicy. Just set it to pressure cook for about 8 minutes. For slow cooking, let it simmer for 4-6 hours. This will make the chicken tender and flavorful. Baking is another option. Preheat the oven to 375°F and bake the dish in a casserole dish for about 25-30 minutes. This method allows the flavors to meld beautifully. To store leftovers, let the skillet cool down first. Then, transfer the chicken to a container. Make sure the container is airtight. This keeps the chicken fresh. You can use glass or plastic containers. Both work well for storage. Store your leftovers in the fridge. They stay good for about 3-4 days. When you’re ready to eat, you can reheat the chicken. The microwave works fine, but a skillet is better. If using the microwave, heat on medium power. Stir every minute to avoid hot spots. For the skillet, add a splash of chicken broth. This keeps the sauce moist. Heat it over low until warm. This helps maintain flavor and texture. To freeze the butter chicken, let it cool completely. Use a freezer-safe container. It’s best to portion it out. This way, you can take out just what you need. Label the container with the date. The chicken stays fresh in the freezer for up to 3 months. To defrost, place it in the fridge overnight. You can also use the microwave, but it may change the texture. Texas Roadhouse Butter Chicken Skillet is a rich and creamy dish. It combines tender chicken with bold spices. The dish has roots in Indian cuisine but feels right at home in Texas. You taste hints of garlic, ginger, and warm spices like cumin and paprika. The heavy cream brings a silky texture that makes every bite comforting. This dish is perfect for a cozy family dinner or a fun gathering. Yes, you can use frozen chicken! Just make sure to thaw it before cooking. You can leave it in the fridge overnight. If you need it fast, place it in cold water. Change the water every 30 minutes to speed up the thawing. Once thawed, follow the same cooking steps. This will ensure you get that golden brown color on your chicken. You can prep this dish ahead of time with ease. First, cook the chicken and prepare the sauce. Let everything cool down before storing. Put the chicken and sauce in a container. Refrigerate for up to three days. When you’re ready to eat, reheat it on the stove. Cook it on low heat until hot. Serve it over rice or with naan for a quick meal. This blog post covered all you need to make Texas Roadhouse Butter Chicken Skillet. We discussed key ingredients and their substitutes, step-by-step cooking instructions, and storage tips. You learned how to prevent common mistakes and explore recipe variations. Enjoy experimenting with this dish! With practice, you’ll perfect it. I hope this inspires your culinary adventures. Cooking can be fun and rewarding, so dive in!

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 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breast, cubed
  • 4 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 0.5 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • to taste salt and pepper
  • 0.25 cup fresh cilantro, chopped (for garnish)
  • Cooked rice or naan (for serving)

Instructions
 

  • In a large skillet, melt 2 tablespoons of butter over medium heat. Add the cubed chicken breast and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  • In the same skillet, add the remaining 2 tablespoons of butter. Add the chopped onion and sauté for about 3-4 minutes until translucent.
  • Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
  • Add the ground cumin, paprika, turmeric, and garam masala to the skillet, stirring well to coat the onions and garlic with the spices.
  • Pour in the chicken broth and heavy cream, stirring to combine. Allow the mixture to simmer for about 5 minutes, letting it thicken slightly.
  • Return the cooked chicken to the skillet, stirring to combine with the sauce. Season with salt and pepper to taste. Let it simmer for another 3-4 minutes to absorb the flavors.
  • Remove from heat and garnish with freshly chopped cilantro.

Notes

Serve the butter chicken over a bed of fluffy rice or alongside warm naan. Garnish with extra cilantro and a pat of butter on top for a delicious finish!
Keyword butter chicken, chicken, skillet