Butter Chicken Skillet: Easy One-Pan Recipe for a Delicious Meal

Creamy Chicken Enchiladas: Prepare to be transported to a world of cheesy, saucy, and utterly irresistible comfort food! Imagine tender, shredded chicken enveloped in warm tortillas, smothered in a luscious, creamy sauce, and baked to golden perfection. This isn’t just dinner; it’s an experience.

Enchiladas, a cornerstone of Mexican cuisine, boast a rich history dating back to the Mayan civilization, where corn tortillas were filled with small fish. Over time, the dish evolved, incorporating diverse fillings and sauces, reflecting the regional variations and culinary creativity of Mexico. While traditional enchiladas often feature a red chile sauce, our Creamy Chicken Enchiladas offer a delightful twist, embracing a milder, creamier profile that’s sure to please even the most discerning palate.

What makes these enchiladas so universally loved? It’s the perfect harmony of flavors and textures. The savory chicken filling, the soft tortillas, and the rich, velvety sauce create a symphony of deliciousness in every bite. Plus, they’re incredibly versatile! You can easily customize the filling with your favorite vegetables or cheeses. And let’s not forget the convenience factor – these Creamy Chicken Enchiladas are relatively simple to prepare, making them ideal for a weeknight meal or a crowd-pleasing dish for gatherings. Get ready to experience enchilada perfection!

this Recipe

Ingredients:

• For the Chicken Marinade:
• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup plain yogurt (full-fat or Greek yogurt works best)
• 2 tablespoons lemon juice
• 1 tablespoon ginger-garlic paste (equal parts grated ginger and minced garlic)
• 1 teaspoon garam masala
• 1 teaspoon turmeric powder
• 1 teaspoon chili powder (adjust to your spice preference)
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon salt (or to taste)
• For the Butter Chicken Sauce:
• 2 tablespoons olive oil or ghee
• 1 medium onion, finely chopped
• 1 tablespoon ginger-garlic paste
• 1 (14.5 oz) can crushed tomatoes
• 1 (8 oz) can tomato sauce
• 1 cup heavy cream
• 1/2 cup unsalted butter, cut into cubes
• 1 tablespoon garam masala
• 1 teaspoon turmeric powder
• 1 teaspoon chili powder (adjust to your spice preference)
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon sugar (or honey, to balance acidity)
• 1/2 teaspoon salt (or to taste)
• 1/4 cup chopped fresh cilantro, for garnish
• Optional Additions:
• 1/4 cup cashew paste (for extra creaminess and richness)
• 1-2 green chilies, slit (for extra heat)
• Naan bread or rice, for serving

Marinating the Chicken:

Okay, let’s get started! First things first, we need to marinate the chicken. This is a crucial step because it tenderizes the chicken and infuses it with all those wonderful spices. Trust me, you don’t want to skip this!

1. In a large bowl, combine the chicken pieces, yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric powder, chili powder, cumin powder, coriander powder, and salt.
2. Mix everything really well, making sure each piece of chicken is coated evenly with the marinade. I like to use my hands for this, but a spoon works just fine too.
3. Cover the bowl with plastic wrap or transfer the chicken to an airtight container.
4. Refrigerate for at least 30 minutes, or preferably for 2-4 hours. The longer it marinates, the more flavorful and tender the chicken will be. You can even marinate it overnight for maximum flavor!

Preparing the Butter Chicken Sauce:

While the chicken is marinating, let’s get started on the sauce. This is where the magic happens! The sauce is rich, creamy, and packed with flavor. Don’t be intimidated by the number of ingredients – it’s actually quite simple to make.

1. Heat the olive oil or ghee in a large skillet over medium heat. I prefer using ghee because it adds a lovely nutty flavor, but olive oil works just as well.
2. Add the finely chopped onion and cook until it’s softened and lightly golden brown, about 5-7 minutes. Stir occasionally to prevent it from burning.
3. Add the ginger-garlic paste and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
4. Pour in the crushed tomatoes and tomato sauce. Stir well to combine.
5. Add the garam masala, turmeric powder, chili powder, cumin powder, coriander powder, sugar (or honey), and salt. Stir everything together.
6. Bring the sauce to a simmer, then reduce the heat to low and let it simmer for 15-20 minutes, stirring occasionally. This allows the flavors to meld together and the sauce to thicken slightly.
7. If you’re using cashew paste, now is the time to add it. Stir it into the sauce until it’s completely dissolved. This will make the sauce even creamier and richer.
8. If you want a bit of extra heat, add the slit green chilies to the sauce. Remember to adjust the amount of chili to your preference!

Cooking the Chicken and Combining with the Sauce:

Now for the exciting part – cooking the chicken and bringing everything together! This is where the aroma really starts to fill your kitchen, and you’ll know you’re on your way to a delicious meal.

1. Remove the marinated chicken from the refrigerator.
2. Increase the heat under the skillet with the sauce to medium.
3. Add the marinated chicken to the skillet. Spread it out in a single layer as much as possible.
4. Cook the chicken for about 8-10 minutes, or until it’s cooked through and no longer pink inside. Stir occasionally to ensure even cooking. The cooking time will depend on the size of your chicken pieces.
5. Once the chicken is cooked, reduce the heat to low.
6. Stir in the heavy cream and butter. Gently stir until the butter is melted and the cream is fully incorporated into the sauce.
7. Simmer for another 5-10 minutes, stirring occasionally, until the sauce has thickened to your desired consistency. Be careful not to boil the sauce after adding the cream, as it can curdle.
8. Taste the sauce and adjust the seasoning if needed. You might want to add a little more salt, chili powder, or garam masala to suit your taste.

Serving and Garnishing:

Almost there! Now it’s time to serve up this amazing Butter Chicken Skillet and enjoy the fruits of your labor.

1. Remove the skillet from the heat.
2. Garnish with freshly chopped cilantro. This adds a pop of freshness and color to the dish.
3. Serve hot with naan bread or rice. Naan is perfect for soaking up all that delicious sauce, while rice is a great option for a lighter meal.
4. If you’re feeling fancy, you can also garnish with a swirl of cream or a sprinkle of extra garam masala.

Tips and Variations:

Here are a few extra tips and variations to help you customize this recipe to your liking:

• Spice Level: Adjust the amount of chili powder to control the spice level. If you prefer a milder dish, use less chili powder or omit it altogether. For a spicier dish, add more chili powder or a pinch of cayenne pepper.
• Creaminess: For an even creamier sauce, use full-fat Greek yogurt in the marinade and add an extra splash of heavy cream at the end.
• Vegetarian Option: To make this dish vegetarian, substitute the chicken with paneer (Indian cheese) or tofu. Marinate the paneer or tofu in the same marinade as the chicken, and then follow the same cooking instructions.
• Slow Cooker: You can also make this Butter Chicken in a slow cooker. Simply combine all the ingredients in the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.
• Freezing: Butter Chicken freezes well. Allow it to cool completely before transferring it to an airtight container and freezing for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Smoked Paprika: For a smoky flavor, add 1/2 teaspoon of smoked paprika to the sauce.
• Kasuri Methi (Dried Fenugreek Leaves): Crushing and adding a teaspoon of kasuri methi towards the end of cooking adds a unique aroma and flavor.

Enjoy!

I hope you enjoy this Butter Chicken Skillet recipe as much as I do! It’s a guaranteed crowd-pleaser and perfect for a cozy night in. Don’t be afraid to experiment with the ingredients and make it your own. Happy cooking!

Conclusion:

And there you have it! This Butter Chicken Skillet recipe is truly a game-changer for weeknight dinners. I know, I know, there are a million butter chicken recipes out there, but trust me on this one. The speed and ease with which you can whip up this incredibly flavorful dish are simply unmatched. It’s the perfect balance of creamy, savory, and subtly sweet, all cooked in one pan for minimal cleanup. What’s not to love?

But beyond the convenience, it’s the taste that really seals the deal. The tender chicken, simmered in that rich, aromatic tomato-based sauce, is just divine. It’s a comforting, satisfying meal that the whole family will enjoy, even the picky eaters! I’ve made this recipe countless times, and it’s always a hit. It’s become a staple in my own kitchen, and I’m confident it will become one in yours too.

Now, let’s talk serving suggestions and variations, because that’s where the real fun begins! The classic way to enjoy this Butter Chicken Skillet is, of course, served over a bed of fluffy basmati rice. The rice soaks up all that delicious sauce, creating the perfect bite every time. But don’t feel limited to just rice! You can also serve it with naan bread for dipping, quinoa for a healthier option, or even cauliflower rice for a low-carb alternative.

For a little extra flair, try garnishing your skillet with fresh cilantro, a dollop of Greek yogurt or sour cream, or a sprinkle of red pepper flakes for a touch of heat. If you’re feeling adventurous, you can even add some chopped vegetables to the skillet while the chicken is cooking. Bell peppers, onions, and peas all work beautifully.

And speaking of variations, feel free to adjust the spice level to your liking. If you prefer a milder flavor, reduce the amount of chili powder or garam masala. If you like it hot, add a pinch of cayenne pepper or a chopped green chili. You can also experiment with different types of chicken. Boneless, skinless chicken thighs will give you a richer flavor, while chicken breasts will be leaner.

Don’t be afraid to get creative and make this recipe your own! That’s the beauty of cooking, after all. It’s all about experimenting and finding what works best for you and your family.

Ready to give it a try?

I truly believe that this Butter Chicken Skillet will become a new favorite in your household. It’s quick, easy, delicious, and versatile – everything you could want in a weeknight meal. So, gather your ingredients, preheat your skillet, and get ready to experience the magic of this incredible dish.

Once you’ve tried it, I would absolutely love to hear about your experience! Did you make any modifications? What did you serve it with? What did your family think? Share your thoughts and photos in the comments below. I’m always eager to learn from my readers and see how they’re putting their own spin on my recipes. Happy cooking! I can’t wait to hear all about your Butter Chicken Skillet adventures!