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texas roadhouse butter chicken skillet

Texas Roadhouse Butter Chicken Skillet

Craving that irresistible restaurant-style flavor at home? This Texas Roadhouse Butter Chicken Skillet recipe brings the beloved taste of creamy, spiced chicken right to your kitchen, offering a quick and satisfying meal perfect for any night of the week.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Indian-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds boneless, skinless chicken thighs or breasts cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large yellow onion finely chopped
  • 3 cloves garlic minced
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon cayenne pepper or to taste
  • 1 teaspoon garam masala
  • 1/2 teaspoon salt plus more to taste
  • 1/4 teaspoon black pepper plus more to taste
  • 1 (15-ounce) can crushed tomatoes
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1/4 cup fresh cilantro chopped (for garnish)
  • Cooked rice or naan for serving

Equipment

  • Large skillet or Dutch oven
  • Paper towels

Method
 

  1. Pat the chicken cubes dry with paper towels. Season them generously with salt and black pepper. Ensure each piece is well-coated for maximum flavor.
    1.5 pounds boneless, skinless chicken thighs or breasts, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  2. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
    2 tablespoons olive oil, 1 large yellow onion
  3. Add the minced garlic and grated ginger to the skillet. Cook for another minute until fragrant, being careful not to burn the garlic.
    3 cloves garlic, 1 tablespoon grated fresh ginger
  4. Stir in the ground cumin, coriander, turmeric, cayenne pepper, garam masala, salt, and black pepper. Cook for about 30 seconds, stirring constantly, until the spices are fragrant. This blooming process intensifies their flavors.
    1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric powder, 1/4 teaspoon cayenne pepper, 1 teaspoon garam masala, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  5. Pour in the crushed tomatoes. Stir well, scraping up any browned bits from the bottom of the skillet that will add depth to the sauce. Bring the mixture to a simmer.
    1 (15-ounce) can crushed tomatoes
  6. Add the seasoned chicken cubes to the skillet. Stir to coat the chicken evenly with the tomato and spice mixture. Reduce the heat to medium-low, cover the skillet, and let it simmer for 15-20 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent sticking.
    1.5 pounds boneless, skinless chicken thighs or breasts
  7. Uncover the skillet. Pour in the heavy cream and add the unsalted butter. Stir gently until the butter has melted and the sauce is smooth and creamy. Continue to simmer for another 5 minutes, allowing the sauce to thicken slightly and the flavors to meld beautifully. Taste and adjust seasoning with salt and pepper if needed.
    1 cup heavy cream, 2 tablespoons unsalted butter, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  8. Ladle the Texas Roadhouse Butter Chicken Skillet over fluffy cooked rice or serve with warm naan bread for dipping. Garnish generously with fresh chopped cilantro before serving.
    1/4 cup fresh cilantro, Cooked rice or naan

Notes

Store any leftover Texas Roadhouse Butter Chicken Skillet in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop over low heat, stirring occasionally. Add a splash of water or milk if the sauce seems thick. Alternatively, reheat individual portions in the microwave. For longer storage, freeze for up to 2-3 months, thawing overnight in the refrigerator before reheating.