Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, cut into chunks
- 2 tablespoons olive oil
- 3 tablespoons butter
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon paprika
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup heavy cream or coconut milk for a dairy-free version
- Fresh parsley or cilantro for garnish
- Optional: red pepper flakes for heat
Instructions
- In a large skillet, heat the olive oil over medium heat. Season the chicken chunks with salt, pepper, paprika, cumin, and oregano. Sear the chicken until golden brown, about 5-7 minutes, then remove and set aside.
- In the same skillet, add the butter. Once melted, add the chopped onion and cook until translucent. Toss in the minced garlic and cook for another minute until fragrant.
- Stir in remaining paprika, cumin, and optional red pepper flakes for added spice. Pour in the heavy cream or coconut milk, stirring well. Bring to a gentle simmer.
- Return the cooked chicken to the skillet, coating it with the sauce. Allow everything to simmer for 8-10 minutes until the chicken is cooked through and the sauce thickens slightly.
- Garnish with freshly chopped parsley or cilantro. Serve this butter chicken skillet over rice or with warm bread for a complete meal.
Notes
- Use fresh garlic and herbs to enhance flavor.
- Adjust the spice levels according to your taste.
- Serve immediately for the best creamy texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American/Indian-inspired
- Diet: Optionally gluten-free, dairy-free (with coconut milk)
Nutrition
- Serving Size: 1 cup
- Calories: 450 Kcal
- Sugar: 3g
- Sodium: 520mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 125mg