Description
This Texas Roadhouse Butter Chicken Skillet offers a rich and creamy flavor packed with tender chicken breast simmered in a buttery, spiced curry sauce. Ready in just 35 minutes, this hearty skillet meal combines bold spices like garlic, ginger, curry powder, and paprika with a luscious blend of heavy cream and chicken broth, garnished with fresh cilantro for a satisfying finish.
Ingredients
Scale
Chicken and Spices
- 1 lb chicken breast, diced
- 2 tbsp garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp curry powder
- 1 tsp paprika
- Salt and pepper to taste
Liquids and Fats
- 1/2 cup butter
- 1 cup heavy cream
- 1/2 cup chicken broth
Garnish
- Fresh cilantro for garnish
Instructions
- Melt the Butter: In a large skillet, melt the butter over medium heat until fully liquefied and slightly bubbling.
- Cook the Chicken: Add the diced chicken breast to the skillet and cook, stirring occasionally, until browned on all sides and cooked through, about 6-8 minutes.
- Sauté Aromatics: Stir in the minced garlic and ginger, cooking for an additional minute until fragrant to develop aromatic flavors.
- Add Spices: Sprinkle the curry powder and paprika over the chicken mixture, stirring well to evenly coat and toast the spices for flavor enhancement.
- Incorporate Cream and Broth: Pour in the heavy cream and chicken broth, stirring thoroughly to combine all ingredients into a smooth sauce.
- Simmer: Season with salt and pepper to taste, then reduce heat slightly and let the skillet simmer gently for 5-7 minutes to thicken the sauce and meld the flavors.
- Garnish and Serve: Remove from heat and garnish with fresh cilantro before serving hot, ideal to pair with rice or bread.
Notes
- For extra heat, add a pinch of cayenne pepper or red chili flakes along with the curry powder.
- You can substitute chicken broth with vegetable broth for a lighter taste.
- Ensure chicken is diced uniformly to promote even cooking.
- Use fresh garlic and ginger instead of powders for the best flavor.
- This dish pairs wonderfully with steamed basmati rice or warm naan bread.
