Electric Skillet Butter Chicken
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.
Servings: 4
Calories: 802kcal
Equipment
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 10-12 minutes, covered. Reserve.
- Season the chicken with garlic, salt and pepper. In a bowl, whisk the coconut milk with the spices.
- Heat electric skillet to 375ºF. Add vegetable oil and chicken pieces. Sauté until golden on each side and cooked through (about 10 minutes).
- Add the butter, onions, broth and tomato paste. Mix everything together. Cook with the lid on for 2 minutes.
- Add coconut milk with spices. Cook until thickened (around 5 more minutes).
- Season to taste. Serve over rice and top with chopped cilantro.
Notes
- 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.
Nutrition
Calories: 802kcal | Carbohydrates: 53g | Protein: 44g | Fat: 47g | Saturated Fat: 31g | Cholesterol: 178mg | Sodium: 1108mg | Potassium: 1336mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1851IU | Vitamin C: 20mg | Calcium: 90mg | Iron: 5mg
