Ingredients
Scale
- 1.5 lbs Boneless, skinless chicken breast, cut into 1-inch cubes
- 4 Tbsp Unsalted butter, divided
- 1 small Yellow onion, finely diced
- 3 cloves Garlic, minced
- 1 (15 oz) can Crushed tomatoes
- 1 Tbsp Garam masala
- 1 tsp Chili powder (for the Texas kick)
- 1/2 cup Heavy cream
Instructions
- Step 1: Season the cubed chicken liberally with salt and pepper. Heat 2 tablespoons of butter in a 10-inch cast iron skillet over medium-high heat. Sear the chicken cubes until browned on all sides, about 4-5 minutes. Remove the chicken from the skillet and set aside, leaving the remaining fat in the pan.
- Step 2: Reduce the heat to medium. Add the remaining 2 tablespoons of butter, the diced onion, and the minced garlic to the skillet. Sauté until the onion is softened and translucent, about 5 minutes.
- Step 3: Stir in the Garam Masala and Chili Powder, cooking for 1 minute until fragrant. Pour in the crushed tomatoes, stirring well to scrape up any browned bits from the bottom of the skillet (deglazing). Bring the sauce to a gentle simmer.
- Step 4: Return the seared chicken to the skillet. Cover and let the mixture simmer for 10-12 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
- Step 5: Stir in the heavy cream and cook for 2 more minutes until the sauce is creamy and heated through. Serve immediately, directly from the cast iron skillet, traditionally alongside rice or Texas Roadhouse rolls.
Notes
- Once the skillet has cooled slightly, transfer any leftovers into a tightly sealed container and refrigerate promptly; enjoy within three days for the freshest flavor.
- To reheat, place the butter chicken back into the skillet over low heat, adding a splash of heavy cream or milk if the sauce looks too thick or begins to break.
- For the ultimate experience, serve this creamy skillet dish family-style right from the cast iron, offering Texas Roadhouse-style rolls or garlic naan for dipping.
- The secret to this intense flavor profile is "blooming" the chili powder and garam masala in the butter for the full minute in Step 3—this releases the essential oils and deepens the spice notes significantly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American