Weeknight dinner only works if it tastes amazing and gets to the table fast. If you love rich, restaurant-style curry but don’t want a sink full of dishes, a butter chicken skillet is your best friend. One pan, bold spices, and a creamy tomato sauce that clings to tender chicken.
Introduction
Can a butter chicken skillet deliver takeout-level depth in 35 minutes when many stovetop curries take closer to an hour? Home cooks vote yes. In side-by-side tests, a high-heat sear and spice blooming technique shaved minutes while raising flavor. The secret: concentrated seasoning in one pan, efficient heat management, and a balanced tomato cream sauce that reduces quickly.
This recipe keeps the spirit of murgh makhani while streamlining steps for speed. We start with a yogurt marinade to tenderize, then sear in a cast iron or heavy skillet. By blooming garam masala, Kashmiri chili, and cumin in fat, you unlock fragrance that rivals your favorite takeout. The result is a butter chicken skillet that’s silky, fragrant, and weeknight-friendly.
NLP-friendly key terms you’ll see woven in for clarity and search relevance: one-pan chicken curry, creamy tomato sauce, stovetop butter chicken, garam masala, fenugreek leaves, quick weeknight dinner, boneless chicken thighs, gluten-free option, and cast iron skillet.
Ingredients List
Here’s what you’ll need to build a lush, deeply spiced sauce and juicy chicken with minimal fuss. Measurements serve 4.
- Chicken
- 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 teaspoon kosher salt
- Marinade
- 1/2 cup plain whole-milk yogurt
- 1 tablespoon lemon juice
- 4 cloves garlic, grated
- 1 tablespoon grated fresh ginger
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- Aromatics and sauce
- 2 tablespoons ghee or neutral oil
- 1 medium yellow onion, finely chopped
- 1.5 teaspoons garam masala
- 1 teaspoon ground coriander
- 1/2 to 1 teaspoon Kashmiri chili powder or mild chili powder, to taste
- 1/2 teaspoon turmeric
- 1 tablespoon tomato paste
- 1 cup tomato puree or passata
- 1/2 cup water or low-sodium chicken stock
- 3 tablespoons unsalted butter, cold, cut into cubes
- 1/2 cup heavy cream
- 1 teaspoon crushed dried fenugreek leaves (kasuri methi)
- 1 teaspoon honey or sugar, to balance acidity
- Salt to taste
- Garnish
- Chopped cilantro
- Warm naan or basmati rice on the side
Smart swaps:
- Chicken thighs can be swapped with chicken breast; reduce simmer time by 2 to 3 minutes.
- Greek yogurt works well if strained or thinned slightly with water.
- Coconut cream offers a dairy-free route; use 1/2 cup and skip butter for a lighter coconut butter chicken vibe.
- Tomato puree can be replaced with crushed tomatoes; simmer a few extra minutes to thicken.
- Ghee amplifies aroma, but avocado oil keeps it light.
Timing
Fast doesn’t have to mean flat. Here’s the breakdown:
- Prep: 10 minutes
- Marinade: 15 to 30 minutes (or overnight if you prefer)
- Cook: 20 to 25 minutes
- Total active time: 30 to 35 minutes
Compared with popular butter chicken recipes that average 45 to 60 minutes, this skillet method trims about 25 to 40 percent while delivering a glossy, restaurant-style finish.
Pro tip: If you meal-prep the marinade in the morning, active cook time drops under 25 minutes.
Step 1: Marinate for tenderness and flavor
Stir together yogurt, lemon juice, garlic, ginger, paprika, and cumin in a bowl. Toss in the chicken and 1 teaspoon salt until well coated. Rest 15 to 30 minutes at room temperature. This brief marination helps acid and enzymes in the yogurt relax the muscle fibers, giving you tender chicken without a long wait.
Personalized tip: If you prefer stronger tang and spice penetration, marinate in the fridge up to 24 hours, then bring to room temp for 20 minutes before cooking.
Step 2: Sear the chicken hot and fast
Heat 1 tablespoon ghee in a large cast iron or heavy skillet over medium-high heat. Shake excess marinade off the chicken and add in a single layer. Sear 3 to 4 minutes, flip, and sear 2 minutes more. You’re not fully cooking it yet; aim for browned edges and fond on the pan.
Avoid crowding. Work in two batches if needed. Browning boosts savory notes without drying the chicken.
Step 3: Soften onions and bloom spices
Lower heat to medium. Add the remaining 1 tablespoon ghee and the chopped onion. Cook 5 to 7 minutes until soft and lightly golden. Stir in garam masala, coriander, chili powder, and turmeric. Cook 60 to 90 seconds, stirring, until fragrant. Blooming spices in fat releases fat-soluble aromatics that make your butter chicken skillet sing.
Step 4: Build the tomato base
Add tomato paste and cook 1 minute to caramelize. Pour in tomato puree and water or stock. Scrape the pan bottom to release browned bits. Simmer 3 to 4 minutes until slightly thickened and the raw tomato edge mellows.
Taste for acidity. A pinch of salt here helps round the sauce early.
Step 5: Return chicken and simmer
Add the seared chicken and any juices. Simmer gently for 6 to 8 minutes until the chicken reaches 165°F on a thermometer. Keep heat at a lively but not aggressive bubble to avoid splitting dairy later.
Step 6: Finish with butter, cream, and fenugreek
Lower heat to medium-low. Stir in butter a few cubes at a time until glossy. Pour in cream, add crushed fenugreek leaves, and stir. The sauce should turn silky with an orange-rose hue.
Balance with 1 teaspoon honey or sugar. Adjust salt and chili to your preference. If the sauce is too thick, splash in a bit of water; if too thin, simmer a couple more minutes.
Step 7: Rest, garnish, and serve
Turn off heat and let the skillet rest 2 minutes. This helps the sauce settle and cling to the chicken. Scatter cilantro. Serve hot with warm naan, basmati rice, or jeera rice. Spoon sauce generously.
Nutritional Information
Estimated per serving (1 of 4). Values vary by brand and portion size.
| Nutrient | Amount |
|---|---|
| Calories | 430 |
| Protein | 28 g |
| Carbohydrates | 12 g |
| Total Fat | 30 g |
| Saturated Fat | 14 g |
| Fiber | 2 g |
| Sugar | 7 g |
| Sodium | 680 mg |
Notes:
- Using chicken breast drops fat and calories slightly.
- Swapping heavy cream for light coconut milk reduces saturated fat.
- Serve with cauliflower rice for a lower carb plate.
Healthier Alternatives for the Recipe
- Leaner cut: Use boneless, skinless chicken breast. Sear quickly to keep it juicy and simmer only until just done.
- Dairy-light: Replace heavy cream with cashew cream. Blend 1/3 cup soaked cashews with 1/2 cup warm water until smooth.
- Butter control: Cut butter to 1 tablespoon and add 1 teaspoon ghee for aroma without a heavy finish.
- Lower carb: Pair with cauliflower rice or roasted zucchini planks instead of basmati.
- Reduced sodium: Use no-salt tomato puree and low-sodium stock; season at the end.
- Dairy-free: Ghee out, coconut oil in. Swap cream with coconut cream and check spice levels. Fenugreek keeps depth without dairy.
- Allergy-friendly: This dish is naturally gluten-free; confirm spice blends are certified if needed.
Serving Suggestions
Butter chicken skillet sits well with:
- Steamed basmati or jeera rice
- Garlic naan or whole-wheat roti
- Quinoa for a nutty backbone
- Cauliflower rice for a lighter bowl
Toppers and sides:
- Quick kachumber salad with cucumber, tomato, red onion, and lime
- A swirl of yogurt or coconut yogurt
- Toasted cashews or almonds for crunch
- Fresh cilantro, thinly sliced green chili, or a squeeze of lemon
Entertaining tip: Serve family-style in the skillet to keep heat and visual appeal. Pair with a crisp lager, off-dry Riesling, or a lightly chilled Gamay for balance.
Common Mistakes to Avoid
- Skipping the spice bloom: Adding spices late dulls impact. Toast them briefly in fat for aroma that fills the kitchen.
- Overcrowding the pan: Steam replaces sear, and flavor drops. Brown in batches for a better crust and fond.
- Grainy sauce: High heat after adding cream can split dairy. Lower the flame before stirring in cream and butter.
- Bland results: Tomato can taste sharp. Use a small amount of honey and proper salt to round the edges.
- Dry chicken: Overcooking past 165°F makes breast tough. Thighs forgive more, but aim for just-done.
- No fenugreek: Skipping kasuri methi changes the profile. If you can’t find it, add a tiny pinch of maple syrup for a hint of that characteristic note.
Storing Tips for the Recipe
Make-ahead moves:
- Marinade: Prep chicken and marinade up to 24 hours in advance for deeper flavor.
- Sauce base: Cook onions, spices, tomato paste, and puree ahead. Refrigerate up to 3 days; add chicken and finish on cook day.
Leftovers:
- Refrigerate in a sealed container for 3 to 4 days.
- Freeze up to 2 months. Cool completely, portion, and store flat. Thaw overnight in the fridge.
Reheating:
- Stovetop on low with a splash of water or stock, stirring until just hot.
- Microwave in short bursts, stirring between to prevent the sauce from separating.
Ready to cook tonight?
You’ll sear marinated chicken, bloom spices for extra fragrance, and build a creamy tomato sauce in one pan. This butter chicken skillet keeps bold flavor while trimming time and dishes. Try it, rate the recipe, leave a comment with your twist, and subscribe for more weeknight winners.
FAQs
- Can I make this with tofu or paneer?
- Yes. For paneer, cube and sear until golden, then simmer briefly in the sauce. For tofu, use extra-firm, press well, sear for texture, and finish in the sauce for 3 to 4 minutes.
- What’s the best skillet for this recipe?
- A 12-inch cast iron or heavy stainless skillet holds heat and builds fond that enriches the sauce. Nonstick works but won’t brown as deeply.
- How spicy is this?
- Medium-mild by default. Adjust Kashmiri chili to your heat tolerance. Add sliced green chili or a pinch of cayenne for extra kick.
- Is fenugreek necessary?
- It’s a signature note in restaurant-style butter chicken. If you can’t source kasuri methi, reduce chili slightly and add a tiny touch of maple syrup to mimic the warm aroma.
- Can I make it keto-friendly?
- Yes. Skip honey, use heavy cream and ghee, and serve with sautéed cabbage or cauliflower rice. Carbs come mostly from tomato.
- Why does my sauce look thin?
- Simmer a few minutes uncovered to reduce. Tomato puree thickness varies. A knob of cold butter whisked in at the end also helps emulsify.
- How do I scale this for a crowd?
- Double everything and use a wide Dutch oven. Brown chicken in batches to avoid steaming. Add 3 to 5 extra minutes of simmer time after combining.
- Can I use store-bought butter chicken sauce?
- You can, but blooming a little extra garam masala in ghee and finishing with fenugreek will lift jarred sauce significantly.
- What’s the safe internal temperature for chicken?
- 165°F measured at the thickest piece. Resting in sauce keeps it juicy while the temperature equalizes.
- Any quick sides to round out the meal?
- Microwave basmati in a rice cooker while you cook, heat naan on a dry skillet, toss a cucumber salad, and you’re set.
