Description
Texas Roadhouse butter chicken is a creamy, spiced dish inspired by restaurant flavors, blending tender chicken in a velvety tomato-based sauce with aromatic spices. Perfect for family dinners, gatherings, or meal prep.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 4 tablespoons butter
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 tablespoon grated ginger
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream (or coconut milk for dairy-free)
- 1 teaspoon garam masala
- 1 teaspoon cumin
- ½ teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon salt
- Fresh cilantro, for garnish
- Optional: 2 tablespoons cashew paste or almond butter for creaminess
Instructions
- Heat butter and olive oil in a large skillet over medium heat.
- Sauté garlic and ginger until fragrant.
- Add chicken pieces; cook until browned on all sides, then remove and set aside.
- In the same skillet, add crushed tomatoes, garam masala, cumin, turmeric, paprika, and salt. Simmer for 5–7 minutes.
- Stir in heavy cream, then return chicken to the skillet.
- Simmer for 15–20 minutes, until chicken is cooked through and sauce thickens.
- Garnish with fresh cilantro and serve hot with rice or naan.
Notes
- Use high-quality spices for maximum flavor.
- Simmer longer for richer, more concentrated sauce.
- Finish with an extra pat of butter for shine and richness.
- Customize with tofu or chickpeas for a vegan option.
- Store leftovers in the fridge for 3 days or freeze up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course
- Method: Stovetop, Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 portion (1/4 of recipe)
- Calories: ~420
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 120 mg