Electric Skillet Butter Chicken

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 sopped 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.

Skip the barbecue sauce and discover a totally new way to use that leftover chicken you've got lying around in your freezer.

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.

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.

How to Make One Pan Electric Skillet Butter Chicken

1. 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 10-12 minutes, covered. Reserve.
2. Season the chicken with garlic, salt and pepper. In a bowl, whisk the coconut milk with the spices.
3. Heat electric skillet to 375ºF. Add vegetable oil and chicken pieces. Sauté until golden on each side and cooked through (about 10 minutes).
4. Add the butter, onions, broth and tomato paste. Mix everything together. Cook with the lid on for 2 minutes.
5. Add coconut milk with spices. Cook until thickened (around 5 more minutes).
6. Season to taste. Serve over rice and top with chopped cilantro.

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📋Recipe

Electric Skillet Butter Chicken

Joss Dyckson

If you've never tried electric skillet butter chicken, you're in for an explosion of flavor that combines fragrant Indian spices with a rich, buttery sauce.

5 from 2 votes

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine American, Indian

Servings 4

Calories 802 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

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 10-12 minutes, covered. 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.
  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 electric skillet to 375ºF. Add vegetable oil and chicken pieces. Sauté 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 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

• ▢
  Electric Skillet

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

Calories: 802kcalCarbohydrates: 53gProtein: 44gFat: 47gSaturated Fat: 31gCholesterol: 178mgSodium: 1108mgPotassium: 1336mgFiber: 4gSugar: 6gVitamin A: 1851IUVitamin C: 20mgCalcium: 90mgIron: 5mg

Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.

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