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The featured image showcases a delicious Texas Roadhouse Butter Chicken Skillet, tempting viewers with its creamy sauce and savory chicken.

Texas Roadhouse Butter Chicken Skillet

This recipe recreates the comforting flavors of a Texas Roadhouse-inspired Butter Chicken Skillet. It features tender chicken and vibrant vegetables coated in a rich and creamy tomato-based sauce infused with aromatic spices. Serve it hot with naan bread or rice for a complete and satisfying meal.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Main Course
Cuisine: Indian-American Fusion
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tbsp olive oil for chicken
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper optional
  • Salt and black pepper to taste
  • 4 tbsp butter
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 tbsp garam masala
  • 1 tsp turmeric powder
  • 1/2 tsp cumin powder
  • 1/4 tsp chili powder
  • 1/4 cup chopped cilantro, for garnish
  • Juice of 1/2 lemon
  • Salt and sugar to taste
  • 1 tbsp olive oil for vegetables
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1/2 red onion, sliced
  • Naan bread or rice for serving

Equipment

  • large skillet
  • mixing bowl
  • Grater
  • measuring cups and spoons
  • knife
  • cutting board
  • spatula

Method
 

  1. Prepare the Chicken: In a bowl, toss the chicken cubes with 1 tablespoon olive oil, smoked paprika, garlic powder, cayenne pepper (if using), salt, and black pepper. Ensure the chicken is evenly coated.
  2. Sear the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides and cooked through (about 6-8 minutes). Remove the chicken from the skillet and set aside.
  3. Sauté the Vegetables: In the same skillet, add another 1 tablespoon of olive oil. Add the sliced bell peppers and red onion. Sauté until they are tender-crisp, about 5-7 minutes. Remove the vegetables from the skillet and set aside.
  4. Make the Butter Chicken Sauce: In the same skillet, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant. Be careful not to burn the garlic.
  5. Bloom the Spices: Add the garam masala, turmeric powder, cumin powder, and chili powder to the skillet. Cook for about 30 seconds, stirring constantly, until fragrant. This step is crucial for releasing the flavors of the spices.
  6. Simmer the Sauce: Add the diced tomatoes (undrained) and tomato paste to the skillet. Stir to combine. Add the chicken broth and bring the mixture to a simmer. Reduce the heat and simmer for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly.
  7. Finish the Sauce: Stir in the heavy cream and lemon juice. Season with salt and a pinch of sugar to taste. The sugar helps to balance the acidity of the tomatoes.
  8. Combine and Serve: Return the cooked chicken and vegetables to the skillet. Stir to coat them evenly with the butter chicken sauce. Heat through for a few minutes. Garnish with chopped cilantro before serving. Serve hot with naan bread or rice.

Notes

For a richer flavor, use ghee instead of butter. Adjust the amount of cayenne pepper to your desired level of spiciness. The sauce can be made ahead of time and stored in the refrigerator for up to 3 days. If the sauce becomes too thick, add a little more chicken broth. Garnish with a dollop of plain yogurt or sour cream for added tang and creaminess.