Ingredients
Equipment
Method
- Marinate the chicken. In a bowl combine yogurt, lemon juice, one teaspoon salt, black pepper, garlic powder and half of the garam masala. Add the chicken pieces. Toss to coat well. Let it rest while you prep everything else about fifteen minutes. This quick marinade seasons the meat and keeps it juicy.
- Preheat the skillet. Place a large heavy skillet over medium high heat. Add one tablespoon oil and one tablespoon butter. When the butter is foamy the pan is ready. A hot pan gives you that roadhouse style sear.
- Sear the chicken in batches. Shake off excess marinade and lay chicken in a single layer. Do not crowd. Sear two to three minutes per side until lightly browned. It does not need to be cooked through. Transfer to a plate and continue with remaining chicken. Add a splash more oil if the pan looks dry.
- Build the flavor base. Reduce heat to medium. Add one tablespoon butter to the same skillet. Add the chopped onion. Cook five to six minutes until soft and lightly golden. Stir often and scrape up browned bits from the pan. Those bits are pure flavor.
- Bloom the aromatics. Add the minced garlic and ginger. Cook thirty to forty five seconds until fragrant. Now sprinkle in cumin, turmeric, smoked paprika, onion powder, the remaining garam masala and chili powder if using. Stir for thirty seconds in the fat. Blooming spices like this gives a restaurant style depth.
- Add tomato and simmer. Pour in the tomato sauce. Add the remaining one half teaspoon salt and the brown sugar if using. Stir and bring to a gentle simmer. Cook five to seven minutes stirring occasionally until slightly thickened and the sharp tomato edge softens.
- Return the chicken. Add the seared chicken and any juices to the skillet. Stir to coat in sauce. Simmer on medium low for six to eight minutes until the chicken is cooked through and tender. If the sauce seems too thick splash in a few tablespoons of water. If it is thin let it bubble another minute.
- Finish with butter and cream. Reduce heat to low. Stir in the remaining two tablespoons butter until melted and glossy. Slowly pour in the cream while stirring. Simmer two to three minutes to marry the flavors. Taste and adjust salt or heat. The sauce should be silky and cling to the chicken.
- Rest and garnish. Turn off the heat and let the skillet rest two minutes. Garnish with chopped cilantro. This short rest lets the sauce settle into that perfect spoon coating texture.
- Serve. Spoon chicken and sauce over fluffy basmati rice or swipe it up with warm rolls. This is where the table gets quiet and content.
Nutrition
Calories: 639kcalCarbohydrates: 15gProtein: 32gFat: 50gSaturated Fat: 28gCholesterol: 141mgSodium: 538mgPotassium: 478mgFiber: 2gSugar: 6gVitamin A: 2072IUVitamin C: 5mgCalcium: 85mgIron: 1.5mg
Notes
If you love exploring creamy skillet dinners try this companion idea next week. It follows similar stovetop timing and is a reader favorite for busy nights. This recipe makes enough for four, scales easily for a crowd, and welcomes a pile of warm rice or soft dinner rolls.
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