The Ultimate Butter Chicken Skillet Recipe: A Rich, Creamy Classic Made Easy

Few dishes capture the heart of Indian cuisine like Butter Chicken, known locally as Murgh Makhani. With its velvety tomato-based sauce, fragrant spices, and tender chicken simmered to perfection, it’s no surprise that this dish has become a global favorite. Traditionally slow-cooked and layered with complex flavors, Butter Chicken is often associated with elaborate cooking techniques and long preparation times. But what if you could achieve the same restaurant-quality flavor in a single skillet, right in your own kitchen?

This comprehensive recipe guide is more than just a how-to. It’s an exploration of the origins, ingredients, techniques, and subtle secrets that transform a simple chicken dish into a culinary masterpiece. Whether you’re a home cook exploring Indian cuisine for the first time or a seasoned foodie craving a quicker version of this classic, the Butter Chicken Skillet recipe offers an approachable, one-pan solution without compromising authenticity.

Throughout this article, we’ll walk you through the entire process — from choosing the right spices to mastering the creamy tomato base. We’ll also discuss variations, dietary adjustments, pairing ideas, storage tips, and cultural context, all while keeping the steps clear and achievable. The goal is not just to help you cook a delicious meal but to understand the why behind each step, so you can confidently recreate — or reinvent — the dish any time you want.

Let’s begin this flavorful journey into the heart of Indian comfort food with a skillet, some bold spices, and a passion for real, satisfying cooking.

Butter Chicken Skillet Recipe: Step-by-Step Instructions

This recipe is designed to create authentic butter chicken flavor in one skillet, using accessible ingredients and straightforward techniques. You won’t need a tandoor oven or obscure spices — just a good skillet, quality ingredients, and a bit of patience.

Ingredients

For the Chicken Marinade:

• 1 ½ pounds (about 700g) boneless, skinless chicken thighs (preferred) or breasts, cut into bite-sized chunks

• 1 cup plain full-fat yogurt

• 1 tablespoon lemon juice

• 1 tablespoon fresh ginger, grated

• 1 tablespoon garlic, minced

• 1 ½ teaspoons ground cumin

• 1 teaspoon garam masala

• 1 teaspoon turmeric powder

• 1 teaspoon chili powder (adjust to heat preference)

• ½ teaspoon salt

For the Sauce (Gravy):

• 3 tablespoons unsalted butter

• 1 medium onion, finely chopped

• 1 tablespoon garlic, minced

• 1 tablespoon ginger, grated

• 1 ½ teaspoons ground coriander

• 1 teaspoon cumin

• 1 teaspoon paprika

• 1 teaspoon garam masala

• ½ teaspoon chili powder

• 1 ½ cups tomato purée (or crushed tomatoes)

• ½ cup water or chicken stock (adjust consistency)

• ¾ cup heavy cream (or coconut cream for dairy-free option)

• 1 tablespoon sugar (optional, balances acidity)

• Salt, to taste

• Fresh cilantro, chopped (for garnish)

Optional (for finishing):

• 1 tablespoon kasuri methi (dried fenugreek leaves), crushed

• A splash of cream or a small knob of butter for serving

Step-by-Step Cooking Instructions

Step 1: Marinate the Chicken

Time Required: Minimum 30 minutes, ideally 2–4 hours (overnight for best results)

1. Combine marinade ingredients in a large bowl: yogurt, lemon juice, ginger, garlic, and all the dry spices.

2. Add chicken pieces and toss until evenly coated.

3. Cover and refrigerate. Marination helps tenderize the meat and infuses it with deep, layered flavors. Yogurt’s lactic acid gently breaks down proteins while the spices permeate the meat.

Pro Tip: Use chicken thighs for juicier, more flavorful results. If using breasts, don’t marinate for more than 6 hours to prevent them from becoming mushy.

Step 2: Sear the Chicken

Time Required: 8–10 minutes

1. Heat a large skillet (preferably non-stick or cast iron) over medium-high heat.

2. Add 1 tablespoon butter and let it melt.

3. Working in batches, sear the marinated chicken for 2–3 minutes per side, just until lightly browned. You don’t need to fully cook it here — just develop a flavorful crust.

4. Transfer to a plate once browned. The residual marinade in the skillet is okay — it will enhance the sauce.

Why This Step Matters: Searing locks in the marinade and adds caramelized notes, which deepen the flavor of the final sauce. Avoid overcrowding the skillet — steam prevents browning.

Step 3: Build the Aromatic Base

Time Required: 5–6 minutes

1. Reduce heat to medium. In the same skillet, add 2 more tablespoons of butter.

2. Add chopped onions and sauté for 3–4 minutes, until soft and golden. Don’t rush this — the onions add sweetness and depth to the sauce.

3. Stir in the garlic and ginger, cooking for another 1–2 minutes until fragrant.

4. Add the ground coriander, cumin, paprika, garam masala, and chili powder. Toast the spices for 30–60 seconds to bloom their aromas.

Pro Tip: Blooming spices in fat (in this case, butter) intensifies their flavors and avoids a raw, chalky taste in the final dish.

Step 4: Add Tomato Base

Time Required: 10 minutes (including simmering)

1. Pour in the tomato purée and stir to combine with the spice-onion base.

2. Add about ½ cup water or stock to thin the sauce slightly.

3. Simmer for 8–10 minutes, stirring occasionally. The mixture should reduce slightly and darken in color, developing a rich, jammy consistency.

4. Stir in the sugar if desired — it helps balance the acidity of the tomatoes, especially if you’re using canned varieties.

Why This Step Matters: Cooking down the tomato base removes excess moisture and caramelizes the natural sugars in the tomatoes, leading to a deeper, more complex flavor.

Step 5: Creamify the Sauce

Time Required: 2–3 minutes

1. Lower the heat to medium-low and slowly stir in the cream, creating a smooth, silky texture.

2. Add salt to taste, adjusting for balance.

3. Optionally, add crushed kasuri methi at this stage. This dried herb gives Butter Chicken its characteristic aroma — slightly smoky, nutty, and deeply savory.

Dairy-Free Option: Use coconut cream or cashew cream instead of dairy. Add a splash of lemon juice to brighten the flavor if using coconut.

Step 6: Return Chicken to Skillet

Time Required: 10–12 minutes (final simmer)

1. Carefully add the seared chicken pieces back into the sauce, along with any juices on the plate.

2. Stir gently to coat the chicken evenly.

3. Cover and let simmer for 10–12 minutes, or until the chicken is fully cooked and tender. Internal temperature should reach 165°F (74°C).

4. Taste and adjust seasoning: add more cream for richness, salt for balance, or chili for heat.

Optional Finishing Touch: Swirl in a knob of butter or drizzle with extra cream just before serving for that luxurious, restaurant-style finish.

Step 7: Garnish and Serve

1. Sprinkle chopped fresh cilantro over the top for a burst of freshness and color.

2. Serve hot with basmati rice, naan, or paratha. This dish is also excellent with lightly seasoned cauliflower rice for a low-carb option.

3. Add lemon wedges on the side for a bright, acidic contrast if desired.

Bonus: Butter Chicken Skillet in Less Than 45 Minutes

Pressed for time? You can streamline the recipe:

• Use pre-marinated chicken (available at many grocery stores).

• Use a food processor to blend the onion-ginger-garlic mixture into a paste.

• Skip marination by adding yogurt and spices during cooking (flavor won’t be as deep, but still tasty).

• Opt for pre-made tomato sauce or passata instead of cooking down fresh tomatoes.