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A close-up featured image showcases the creamy and delicious Texas Roadhouse Butter Chicken Skillet, ready to be enjoyed.

Texas Roadhouse Butter Chicken Skillet Ultimate

Recreate the iconic Texas Roadhouse Butter Chicken Skillet at home with this recipe. It features tender seared chicken in a rich, flavorful butter chicken sauce made with aromatic spices and a touch of cream, served with naan or rice.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 4 tbsp unsalted butter
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1/2 cup heavy cream
  • 1/4 cup tomato paste
  • 2 tbsp garam masala
  • 1 tsp chili powder
  • 1/2 tsp turmeric powder
  • 1/4 cup chicken broth
  • 1 tbsp lemon juice
  • Salt to taste
  • Pepper to taste
  • Fresh cilantro, chopped for garnish
  • 1/4 cup peas frozen or fresh, optional
  • 1/4 cup chopped cashews for garnish, optional
  • Naan bread or rice for serving

Equipment

  • Large skillet (cast iron preferred)
  • mixing bowl
  • Measuring spoons
  • Measuring cups
  • Grater
  • knife
  • cutting board
  • Spatula or spoon
  • Lid for skillet

Method
 

  1. In a bowl, toss the chicken cubes with olive oil, paprika, garlic powder, salt, and pepper. Ensure the chicken is evenly coated.
  2. Heat a large skillet (cast iron preferred) over medium-high heat. Add the chicken and sear for 2-3 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside. Don't overcrowd the pan; work in batches if necessary.
  3. In the same skillet, melt the butter over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.
  4. Stir in the diced tomatoes (with their juices), tomato paste, garam masala, chili powder, and turmeric powder. Bring the mixture to a simmer and cook for 5-7 minutes, stirring occasionally, until the sauce slightly thickens.
  5. Pour in the chicken broth and stir well, scraping up any browned bits from the bottom of the skillet.
  6. Return the cooked chicken to the skillet. Stir to coat the chicken with the sauce. Reduce the heat to low, cover, and simmer for 10-15 minutes, allowing the flavors to meld.
  7. Stir in the heavy cream and lemon juice. Season with salt and pepper to taste. If desired, add peas during the last few minutes of simmering.
  8. Garnish with fresh cilantro and chopped cashews (optional). Serve hot with naan bread or rice.

Notes

For best results, use a cast iron skillet. Sear the chicken in batches to avoid overcrowding the pan and ensure proper browning. Adjust the amount of chili powder to your desired spice level. For a sweeter sauce, consider adding a touch of honey. Store leftovers in an airtight container in the refrigerator for up to 3 days.