Description
A quick and flavorful skillet meal inspired by Texas Roadhouse, featuring tender chicken in a rich butter sauce. Perfect for a weeknight dinner.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1 (15 ounce) can crushed tomatoes
- 1 cup heavy cream
- 1/4 cup chopped fresh cilantro
- Salt and black pepper to taste
- Cooked rice, for serving
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook until browned on all sides. Remove chicken from skillet and set aside.
- Add chopped onion to the skillet and cook until softened, about 5-7 minutes.
- Stir in minced garlic and grated ginger, and cook for 1 minute until fragrant.
- Add garam masala, cumin, turmeric, and cayenne pepper (if using). Stir well to coat the onions.
- Pour in the crushed tomatoes and bring to a simmer. Cook for 5 minutes, stirring occasionally.
- Return the browned chicken to the skillet. Stir in the heavy cream.
- Season with salt and black pepper to taste. Simmer for 10-15 minutes, or until the chicken is cooked through and the sauce has thickened.
- Stir in fresh cilantro just before serving.
- Serve hot over cooked rice.
Notes
- For a milder flavor, reduce or omit the cayenne pepper.
- You can substitute chicken breast for chicken thighs, but adjust cooking time as needed.
- Fresh ginger adds a distinct flavor; use it if possible.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 550
- Sugar: 8g
- Sodium: 450mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg