Creamy Butter Chicken Recipe – Best Easy Skillet Dinner

Name: Creamy Butter Chicken Recipe – Best Easy Skillet Dinner
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian
Ingredients: 1 lb boneless, skinless chicken thighs (~450g); 3 tbsp unsalted butter (~45g); 1/2 cup heavy cream (~120ml); 2 tbsp tomato paste (~30g); 3 garlic cloves, minced; 1-inch piece of ginger, grated; 1 tsp garam masala; 1/2 tsp ground cumin; 1/2 tsp paprika (optional); Salt to taste; Pepper to taste; Fresh cilantro for garnish (optional)

Posted on November 11, 2025

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Let me tell you, this Creamy Butter Chicken Skillet has saved my weeknight dinners more times than I can count. Picture this: it’s 6 PM, everyone’s hungry, and you’re staring at your fridge wondering what you can whip up without spending hours. That’s when this recipe comes to the rescue.

I first made this dish on a chaotic Tuesday night after work, and it was love at first bite. The creamy, buttery sauce smothering tender chicken pieces feels indulgent, but it’s ridiculously simple to make. Plus, it’s all done in one skillet—minimal dishes, maximum flavor.

If you’ve ever craved restaurant-quality butter chicken but didn’t want to deal with the hassle of takeout or complicated recipes, this is your answer. Trust me, after one bite, you’ll be hooked!

Why You’ll Love This Recipe

Okay, let me gush for a second—this recipe is a total game-changer for weeknight dinners. Here’s why:

One-skillet magic: Everything cooks in one pan, which means less mess and less stress. Perfect for busy nights!
Ready in 30 minutes: This recipe is fast, but it tastes like you’ve been simmering it for hours. Comfort food on a tight schedule? Yes, please.
The sauce: Oh, the sauce! Creamy, buttery, and perfectly spiced. It’s so good, you’ll want to lick the pan (no judgment).
Kids love it: Even picky eaters devour this dish—just adjust the spice level to suit their taste.
Customizable: You can tweak the recipe to suit your preferences or whatever’s in your fridge (more on that later).

This is the kind of meal that feels fancy enough for dinner guests but is easy enough for a quick family dinner. It’s cozy, satisfying, and always a hit.

What Ingredients You’ll Need

Here’s the best part: the ingredients list is simple, and you probably already have most of these in your kitchen. Let me break it down for you:

Boneless, skinless chicken thighs (1 lb / ~450g) – I prefer thighs because they’re juicier and harder to overcook, but chicken breasts work too.
Unsalted butter (3 tbsp / ~45g) – Use real butter; margarine just doesn’t have the same flavor.
Heavy cream (½ cup / ~120ml) – This is what makes the sauce rich and luscious. Don’t skimp here!
Tomato paste (2 tbsp / ~30g) – Adds depth and tanginess to balance the richness of the cream.
Garlic cloves (3, minced) – Fresh garlic is a must for that amazing aroma and flavor.
Ginger (1-inch piece, grated) – Adds a subtle warmth that really elevates the dish.
Garam masala (1 tsp) – The star spice blend that gives butter chicken its signature flavor.
Ground cumin (½ tsp) – Adds earthy undertones to the sauce.
Paprika (½ tsp) – Optional, but I love the subtle smokiness it adds.
Salt and pepper (to taste) – Because every dish needs seasoning.
Fresh cilantro (for garnish) – Totally optional, but it adds a nice pop of color and flavor.

Quick tip: If you don’t have garam masala, you can make a quick substitute with equal parts cinnamon, cumin, and coriander. It’s not identical, but it works in a pinch!

Equipment Needed

You don’t need a fancy setup for this recipe—just the basics:

Large skillet – I use a 12-inch cast iron skillet, but any large, deep frying pan will work.
Wooden spoon or spatula – For stirring the sauce and chicken without scratching your pan.
Knife and cutting board – For prepping the chicken and aromatics.
Measuring spoons – Because spices are everything in this dish!

That’s it! Minimal tools, maximum flavor. If you’re like me and live for low-maintenance cooking, this is the dream setup.

How to Make It: Step-by-Step

Alright, let’s get cooking! Follow these easy steps, and you’ll have creamy butter chicken on the table in no time.

Prep your ingredients: Start by cutting your chicken into bite-sized pieces and seasoning with salt and pepper. Mince the garlic and grate the ginger.
Cook the chicken (10 minutes): Heat 2 tablespoons of butter in your skillet over medium-high heat. Add the chicken and cook for about 5-6 minutes per side, until golden brown and cooked through. Transfer to a plate and set aside.
Sauté the aromatics (3 minutes): Reduce the heat to medium. Melt the remaining tablespoon of butter in the skillet, then add the garlic and ginger. Stir constantly for about 1-2 minutes, until fragrant.
Make the sauce (5 minutes): Stir in the tomato paste, garam masala, cumin, paprika, and a pinch of salt. Cook for 1 minute to toast the spices. Pour in the heavy cream and stir to combine. The sauce should be smooth and creamy.
Add the chicken back (5 minutes): Return the cooked chicken to the skillet and toss to coat in the sauce. Let it simmer for another 5 minutes to meld all the flavors together.
Garnish and serve: Sprinkle with chopped cilantro (if using) and serve hot over rice, naan, or with a side of roasted vegetables.

That’s it! You’re done! The whole process takes about 25 minutes, and the result is pure comfort food magic.

My Best Tips & Techniques

Let me share some of my secrets to make sure your butter chicken turns out perfect every time:

Don’t rush the aromatics: Sautéing garlic and ginger slowly brings out their sweetness and avoids bitterness.
Toast the spices: Cooking the garam masala and cumin in butter wakes up their flavors and makes the dish extra fragrant.
Use room temperature cream: Cold cream can curdle when added to hot sauce. Leave it out for 10-15 minutes before cooking.
Adjust the spice level: Add a pinch of cayenne pepper for heat, or skip the paprika if you want it milder.
Don’t skip the butter: It’s called butter chicken for a reason! Butter adds richness that oil just can’t replicate.

Real talk: the first time I made this, I rushed through the steps and ended up with a sauce that was too thin. Don’t be like me—take your time, and you’ll be rewarded!

Ways to Mix It Up

Once you’ve mastered the classic version, here are some fun variations to try:

Vegetarian Butter “Chicken”: Swap the chicken for paneer or tofu. Both work beautifully with the creamy sauce.
Spicy Butter Chicken: Add 1-2 teaspoons of chili powder or a chopped serrano pepper for extra heat.
Lighter Version: Use half-and-half instead of heavy cream and reduce the butter to 2 tablespoons.
Extra Veggies: Toss in spinach, peas, or diced bell peppers during the last few minutes of cooking.
Cashew Sauce Twist: Blend ¼ cup cashews with water and use it in place of heavy cream for a nutty twist.

I’ve tried all of these, and they’re amazing. Feel free to experiment based on your taste and what you have in the fridge.

Serving Ideas & Storage

This dish is all about versatility, so here are some delicious ways to serve it:

Classic pairing: Serve over steamed white or basmati rice to soak up that luscious sauce.
Naan bread: Tear up some warm naan and scoop the chicken right out of the skillet. Heaven!
Low-carb option: Serve over cauliflower rice or spiralized zucchini noodles.
Party style: Serve with a side of roasted veggies and a big salad to round out the meal.

Storage Tips:

Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop or microwave.
Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge, then reheat. The sauce might thicken a bit, so add a splash of water or broth when reheating.

Pro tip: This dish tastes even better the next day when the flavors have had time to meld!

Nutritional Info & Health Benefits

Here’s a quick look at the nutrition per serving (based on 4 servings):

Nutritional Info	Per Serving
Calories	320
Protein	25g
Carbs	8g
Fat	22g

Why it’s a win:

High in protein from the chicken and cream.
Rich in healthy fats—great for keeping you full and satisfied.
Contains anti-inflammatory spices like ginger and cumin.

It’s not “diet food,” but it’s a balanced dish that feels indulgent without being overly heavy. I feel good serving this to my family!

Final Thoughts

So that’s my Creamy Butter Chicken Skillet recipe! It’s become a staple in my house because it’s easy, delicious, and always a crowd-pleaser. Whether you’re cooking for family, friends, or just yourself, this dish never disappoints.

I hope you give it a try and fall in love with it just like I did. And don’t be afraid to make it your own—add your favorite spices, swap out ingredients, or try one of the variations. That’s the joy of cooking!

If you make this recipe, I’d love to hear how it turns out! Leave a comment below or tag me on Instagram @yourhandle so I can see your creations. Happy cooking!

FAQs

Q: Can I use chicken breasts instead of thighs?

A: Absolutely! Chicken breasts work just as well. Just be careful not to overcook them, as they can dry out faster than thighs.

Q: Can I make this dairy-free?

A: Yes! Use coconut cream instead of heavy cream and a dairy-free butter alternative. The flavor will be slightly different but still delicious!

Q: What if I don’t have garam masala?

A: No problem! You can make a quick substitute by mixing equal parts cinnamon, cumin, and coriander. It won’t be exactly the same, but it’ll get you close.

Q: Can I double the recipe?

A: Of course! Just use a larger skillet or cook in batches if needed. The cooking time should stay about the same.

Q: Can I make this ahead of time?

A: Yes! This dish reheats beautifully. Make it a day ahead and store it in the fridge. Reheat gently on the stove, and you’re good to go.

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