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Texas Roadhouse butter chicken skillet, creamy comfort food.
Lady Maria

Roadhouse Butter Chicken Skillet

This Roadhouse Butter Chicken Skillet recipe brings the creamy, rich flavors of butter chicken together with a rustic, home-style preparation. Enjoy tender chicken simmered in a flavorful tomato-based sauce, infused with aromatic spices and finished with a touch of cream. Serve over naan bread or rice for a comforting and satisfying meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2025
Course: Main Course
Cuisine: Indian-American Fusion
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons tomato paste
  • 1 cup heavy cream
  • 2 teaspoons garam masala
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper optional
  • Salt to taste
  • Pepper to taste
  • Fresh cilantro, chopped, for garnish
  • Naan bread or cooked rice, for serving
  • 1 teaspoon honey or brown sugar optional
  • 2 tablespoons vegetable oil

Equipment

  • large skillet (preferably cast iron)
  • Separate pan
  • Cutting board
  • Chef’s knife
  • Measuring spoons
  • Measuring cups
  • Garlic press
  • grater
  • Spatula or wooden spoon
  • Lid for skillet

Method
 

  1. Prepare the Chicken: Cut the chicken breasts into bite-sized pieces.
  2. Sauté Aromatics: In a large skillet (preferably cast iron for that Texas Roadhouse feel!), melt 2 tablespoons of butter over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes.
  3. Add Garlic and Ginger: Stir in the minced garlic and grated ginger. Cook for another minute until fragrant, being careful not to burn the garlic.
  4. Bloom the Spices: Add the tomato paste, garam masala, cumin, turmeric, and chili powder (and cayenne pepper, if using) to the skillet. Cook for 1-2 minutes, stirring constantly.
  5. Add Tomatoes and Simmer: Pour in the crushed tomatoes and stir to combine. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15 minutes, stirring occasionally.
  6. Cook the Chicken: While the sauce is simmering, melt the remaining butter in a separate pan over medium-high heat. Add the chicken pieces and cook until browned on all sides and cooked through, about 6-8 minutes. Don't overcrowd the pan; cook in batches if necessary.
  7. Combine and Simmer: Add the cooked chicken to the tomato-based sauce in the skillet. Stir in the heavy cream and honey (if using). Simmer for another 5-10 minutes, allowing the sauce to thicken slightly and the chicken to absorb all that delicious flavor. Keep stirring gently, don't let it stick.
  8. Season and Serve: Season with salt and pepper to taste. Garnish with fresh cilantro. Serve hot over naan bread or rice.

Notes

For best results, use fresh, high-quality spices. Blooming the spices is crucial for developing a rich, complex flavor. Adjust the amount of chili powder and cayenne pepper to your desired level of spiciness. To prevent the sauce from sticking, stir it frequently while simmering. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Thaw completely before reheating.