This recipes uses an electric skillet to cook butter chicken in one-pot, including the rice, for a convenient and quick week-night dinner.
Butter chicken is a classic Indian dish that's been making waves in the Western world. If you've never tried it, you're in for an explosion of flavor that combines fragrant Indian spices with a rich, buttery sauce.
Butter chicken is definitely a favorite chicken dish of mine, right up there with Cajun blackened chicken!
Like most Indian dishes, it is traditionally served over a bed of rice or with naan. I like to sop it up with a piece of pumpkin garlic naan bread. It's comforting, hearty and delicious, and the perfect introduction to a whole new world of Indian cuisine.
Most of the ingredients can be found at the local grocery store, and the specialty spices can be found at the nearest global foods market or in the International aisle.
One of the best parts of Indian food is the sauce, so make sure you serve this dish with plenty of bread so your guests can mop up their plates.
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Recipe Review From Jess: ⭐⭐⭐⭐⭐ "Followed exactly and found the flavors to be spot on. Was delicious!"
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What is Butter Chicken?
So what gives butter chicken its delicious, savory-sounding name? The chicken is cooked in a sauce made from butter, coconut milk, tomato sauce and fresh Indian spices.
Butter chicken originated in restaurants in India back in the 1950s. Since then, it's traveled all over the world to become one of the most recognizable Indian dishes.
This dish may be full of Indian spices, but it is fairly mild compared to some of the spicier Indian dishes out there.
Ingredients
- garam masala - This is a fragrant Indian spice blend that includes spices like cumin, coriander, cardamom, pepper etc. You can easily find it in the International aisle of the grocery store.
- coconut milk - Whenever I buy coconut milk, I look for brands that don't have any additives like guar gum and polysorbate. Blue Dragon is a good one; it contains only coconut milk and water.
- chicken breast - A tip for dicing the chicken breast is to chill it in the freezer for about 15 minutes to firm up a little before slicing. 1" cubes are perfect.
- vegetable oil - If you're avoiding seed oils you can substitute with pure olive oil.
*See recipe card for ingredient amounts.
How to Make One Pan Electric Skillet Butter Chicken
Step #1. Cook the rice. Add the rice, water, butter and salt to the electric skillet and heat it to 375ºF. When it starts boiling, lower to 200ºF and cook for 10-12 minutes, covered. Reserve.
Step #2. Cook the chicken. Season the chicken. In a bowl, whisk the coconut milk with the spices and set aside. Heat vegetable oil in a 375ºF electric skillet. Sauté the chicken until fully cooked.
Step #3. Add butter. Add the butter, onions, broth and tomato paste and give it a mix. Cook with the lid on for 2 minutes. Add the coconut milk with spices and cook until thickened.
Step #4. Serve. Season to taste. Serve over rice and top with chopped cilantro if using.
Recipe FAQs
Store leftovers in an airtight container in the fridge for up to 3 to 4 days.
You can reheat it in the electric skillet over medium heat or in a pot on the stove.
More Delicious One Pan Dinners to Try
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📋Recipe
Electric Skillet Butter Chicken
Ingredients
For the Butter Chicken
- 1 ½ pounds chicken breast - diced
- 2 tablespoons garlic - chopped
- 1 cup coconut milk
- 2 teaspoons Garam Masala
- 1 teaspoon curry powder
- 1 teaspoon ginger powder
- 1 tablespoon vegetable oil
- ½ cup butter
- 1 cup onion - diced
- ¾ cup chicken broth
- ½ cup tomato paste
- 2 tablespoons cilantro - chopped (garnish)
- salt and pepper
For the Rice
- 1 cup white rice
- 2 cups water
- 1 tablespoon butter
- ½ teaspoon salt
Instructions
- Add rice, 2 cups of water, butter and salt to the electric skillet. Heat it to 375ºF. When it starts boiling, lower to 200ºF and cook for 10-14 minutes, covered (until all of the water has been absorbed). Remove from skillet and reserve.1 cup white rice, 2 cups water, 1 tablespoon butter, ½ teaspoon salt
- Season the chicken with garlic, salt and pepper. In a bowl, whisk the coconut milk with the spices and set aside.1 ½ pounds chicken breast, 2 tablespoons garlic, 1 cup coconut milk, 2 teaspoons Garam Masala, 1 teaspoon curry powder, 1 teaspoon ginger powder
- Heat the electric skillet to 375ºF and add the vegetable oil. Sauté the chicken pieces until golden on each side and cooked through (about 10 minutes).1 tablespoon vegetable oil
- Add the butter, onions, broth and tomato paste. Mix everything together. Cook with the lid on for 2 minutes.½ cup butter, 1 cup onion, ¾ cup chicken broth, ½ cup tomato paste
- Add the coconut milk with spices. Cook until thickened (around 5 more minutes).
- Season to taste. Serve over rice and top with chopped cilantro.2 tablespoons cilantro
Equipment
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 3 to 4 days.
- Reheating: You can reheat it in the electric skillet over medium heat or in a pot on the stove.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Jess says
Followed exactly and found the flavors to be spot on. Was delicious!
Joss Dyckson says
That's awesome, Jess. I'm glad you liked the flavors. Thank you!