Texas Roadhouse Butter Chicken: A Delicious Copycat Recipe

Breakfast Stuffed Puff Pastry: Imagine waking up to the aroma of flaky, golden pastry filled with savory goodness. A symphony of textures and flavors awaits, promising a delightful start to your day. This isn’t just breakfast; it’s an experience!

Puff pastry, with its origins tracing back to the 17th century, has long been a staple in European cuisine. While its exact creation is debated, the technique of layering butter and dough to create its signature airy texture has been perfected over centuries. Today, we’re taking this classic pastry and giving it a breakfast-worthy twist.

What makes Breakfast Stuffed Puff Pastry so irresistible? It’s the perfect marriage of convenience and indulgence. The flaky, buttery crust gives way to a warm, savory filling that can be customized to your heart’s content. Whether you’re craving a hearty mix of eggs, cheese, and sausage, or a lighter combination of spinach and feta, the possibilities are endless. People adore this dish because it’s easy to prepare, incredibly satisfying, and a guaranteed crowd-pleaser. Plus, it’s a fantastic way to use up leftover ingredients, making it both delicious and economical. So, let’s get started and create a breakfast masterpiece that will have everyone asking for seconds!

this Recipe

Ingredients:

• For the Chicken Marinade:
• 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 cup plain yogurt (full-fat recommended for richness)
• 2 tablespoons lemon juice
• 1 tablespoon ginger-garlic paste (equal parts ginger and garlic, finely minced or blended)
• 1 teaspoon garam masala
• 1 teaspoon turmeric powder
• 1 teaspoon red 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 butter (unsalted)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 (14.5 oz) can crushed tomatoes
• 1 (8 oz) can tomato sauce
• 1/2 cup heavy cream
• 1/4 cup cashew paste (optional, for extra creaminess and richness)
• 1 tablespoon garam masala
• 1 teaspoon sugar (to balance the acidity)
• 1/2 teaspoon red chili powder (adjust to your spice preference)
• 1/4 teaspoon dried fenugreek leaves (kasuri methi), crushed
• Salt to taste
• Fresh cilantro leaves, chopped (for garnish)
• For the Texas Roadhouse Butter:
• 1 cup (2 sticks) unsalted butter, softened
• 1/4 cup honey
• 1/4 cup powdered sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon vanilla extract
• Pinch of salt
• Serving:
• Cooked basmati rice, for serving
• Naan bread, for serving (optional)

Marinating the Chicken:

Okay, let’s get started! First, we need to marinate the chicken. This is super important because it’s what makes the chicken so tender and flavorful. Trust me, don’t skip this step!

1. In a large bowl, combine the yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Mix everything really well until it forms a smooth paste.
2. Add the chicken cubes to the bowl and make sure each piece is fully coated with the marinade. Use your hands (it’s the best way!) to gently massage the marinade into the chicken.
3. Cover the bowl with plastic wrap or transfer the chicken to a resealable bag. Refrigerate for at least 2 hours, or preferably overnight. The longer it marinates, the more flavorful and tender the chicken will be. I usually aim for at least 4 hours, but overnight is my go-to.

Preparing the Butter Chicken Sauce:

While the chicken is marinating, let’s get the sauce ready. This is where the magic happens! This sauce is rich, creamy, and packed with flavor. It’s what makes this dish so irresistible.

1. In a large pot or Dutch oven, melt the butter over medium heat. Once melted, add the finely chopped onion and cook until it’s softened and lightly golden, about 5-7 minutes. Stir occasionally to prevent burning.
2. Add the minced garlic and grated ginger to the pot and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
3. Pour in the crushed tomatoes and tomato sauce. Stir well to combine. Bring the sauce to a simmer, then reduce the heat to low and let it simmer for about 15-20 minutes, stirring occasionally. This allows the flavors to meld together beautifully.
4. If you’re using cashew paste, add it to the sauce now. This will make the sauce even creamier and richer. Stir well to incorporate.
5. Stir in the garam masala, sugar, red chili powder, and salt. Taste the sauce and adjust the seasoning as needed. Remember, you can always add more spice, but you can’t take it away!
6. Now, for the secret ingredient: dried fenugreek leaves (kasuri methi). Crush the leaves between your palms and add them to the sauce. This adds a unique aroma and flavor that’s characteristic of butter chicken.
7. Simmer the sauce for another 5-10 minutes, stirring occasionally.
8. Using an immersion blender, carefully blend the sauce until it’s smooth and creamy. If you don’t have an immersion blender, you can transfer the sauce to a regular blender, but be very careful when blending hot liquids. Blend in batches and vent the blender lid to prevent pressure buildup.
9. Stir in the heavy cream. This is what gives the butter chicken its signature creamy texture.
10. Simmer the sauce for a final 5 minutes, stirring occasionally. Keep the sauce warm while you cook the chicken.

Cooking the Chicken:

Now it’s time to cook the chicken. You have a couple of options here: you can grill it, bake it, or pan-fry it. I personally prefer grilling or baking, but pan-frying works just fine too. Choose whichever method you’re most comfortable with.

1. Grilling (Recommended): Preheat your grill to medium-high heat. Thread the marinated chicken cubes onto skewers. Grill the chicken for about 8-10 minutes, turning occasionally, until it’s cooked through and slightly charred.
2. Baking: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Spread the marinated chicken cubes in a single layer on the baking sheet. Bake for about 15-20 minutes, or until the chicken is cooked through.
3. Pan-Frying: Heat a tablespoon of oil in a large skillet over medium-high heat. Add the marinated chicken cubes to the skillet in a single layer. Cook for about 6-8 minutes, turning occasionally, until the chicken is cooked through and lightly browned. You may need to cook the chicken in batches to avoid overcrowding the skillet.

Assembling the Butter Chicken:

We’re almost there! Now it’s time to combine the cooked chicken with the delicious butter chicken sauce.

1. Add the cooked chicken to the pot of butter chicken sauce. Stir well to coat the chicken evenly with the sauce.
2. Simmer the chicken in the sauce for about 5-10 minutes, allowing the flavors to meld together.
3. Taste the butter chicken and adjust the seasoning as needed. Add more salt, sugar, or red chili powder to your liking.

Making the Texas Roadhouse Butter:

This is where we add the Texas Roadhouse twist! This sweet and savory butter is the perfect complement to the rich and flavorful butter chicken. It adds a touch of sweetness and warmth that takes this dish to the next level.

1. In a mixing bowl, combine the softened butter, honey, powdered sugar, cinnamon, vanilla extract, and salt.
2. Using an electric mixer, beat the ingredients together until they are light and fluffy. This should take about 2-3 minutes.
3. Transfer the butter to a serving dish or roll it into a log using parchment paper. Refrigerate for at least 30 minutes to allow the butter to firm up.

Serving:

Finally, it’s time to serve your amazing Texas Roadhouse Butter Chicken! This dish is best served hot with basmati rice and naan bread. Don’t forget the Texas Roadhouse butter!

1. Serve the butter chicken over a bed of cooked basmati rice.
2. Garnish with fresh cilantro leaves.
3. Serve with warm naan bread and a generous dollop of Texas Roadhouse butter.
4. Enjoy!

Conclusion:

This Texas Roadhouse Butter Chicken recipe is more than just a meal; it’s an experience. It’s a symphony of creamy, buttery, and slightly spicy flavors that will transport you straight to comfort food heaven. The tender chicken, bathed in that luscious sauce, is simply irresistible. If you’re looking for a dish that’s both satisfying and surprisingly easy to make, look no further. Trust me, your taste buds will thank you!

But why is this recipe a must-try? Well, beyond the incredible flavor profile, it’s the versatility that truly shines. It’s perfect for a weeknight dinner when you need something quick and comforting, yet elegant enough to serve to guests. The aroma alone will fill your kitchen with warmth and anticipation, creating a welcoming atmosphere for everyone. Plus, it’s a fantastic way to introduce a little bit of spice into your life without being overwhelming. The subtle kick of chili powder perfectly complements the richness of the butter and cream, creating a harmonious balance that’s simply divine.

Now, let’s talk serving suggestions and variations! While this Texas Roadhouse Butter Chicken is absolutely delicious served over fluffy basmati rice, don’t be afraid to get creative. Try serving it with naan bread for dipping and scooping up every last drop of that amazing sauce. Or, for a lighter option, serve it alongside a fresh green salad. You could even use the chicken and sauce as a filling for tacos or wraps!

For variations, consider adding a squeeze of lime juice at the end for a touch of brightness. If you’re a fan of vegetables, stir in some sautéed bell peppers, onions, or spinach. For a richer flavor, use ghee (clarified butter) instead of regular butter. And if you’re feeling adventurous, add a pinch of garam masala for an extra layer of warmth and complexity.

If you are looking for a vegetarian option, you can substitute the chicken with paneer cheese or even cauliflower florets. Just be sure to adjust the cooking time accordingly. The paneer will need less time to cook, while the cauliflower might need a bit longer to become tender.

I truly believe that this recipe is a winner. It’s a crowd-pleaser, a comfort food classic, and a guaranteed way to impress your family and friends. It’s also a great way to expand your culinary horizons and discover new flavors.

So, what are you waiting for? Gather your ingredients, put on your apron, and get ready to create some magic in the kitchen. I’m confident that you’ll love this Texas Roadhouse Butter Chicken as much as I do.

And most importantly, I want to hear about your experience! Once you’ve tried this recipe, please share your thoughts, photos, and any variations you’ve made in the comments below. I’m always eager to learn from your culinary adventures and see how you’ve made this recipe your own. Happy cooking!