Butter chicken-style skillet

A closer look

Why this combination works

This skillet uses tomato, cream and warm spices for a rich, gently spiced sauce. Butter rounds it out, while ginger and garlic keep the flavour savoury. The sauce should simmer gently so it stays smooth as the chicken finishes cooking.

What you need for butter chicken-style skillet

Here are the ingredients at a glance, followed by what each one brings to the dish. Exact quantities are in the recipe card below.

The chicken and seasoning

• Chicken breast. Boneless, skinless breast gives you tender slices and a mild flavour that lets the sauce stand out. Flatten to an even thickness so the thinner end does not dry out before the centre cooks.
• Olive oil. A little oil helps the chicken brown evenly and keeps it from sticking. Those browned bits left in the pan add savoury flavour when the sauce liquid goes in.
• Salt. Salt seasons the meat itself, rather than just the sauce. Start with the measured amount and taste the finished sauce before adding more, especially when using salty cheese or bottled sauces.
• Black pepper. Black pepper gives the chicken a gentle background warmth. Freshly ground pepper has a more pronounced aroma, but ready-ground pepper also works.

The sauce and finishing touches

• Butter. Butter rounds out sharper flavours and gives the sauce a glossy, rich finish. Keep the heat gentle once it is added so the sauce stays smooth rather than greasy.
• Garlic. Fresh garlic supplies a savoury aroma that spreads through the sauce. Chop or grate it as directed and cook it briefly; dark brown garlic can taste bitter.
• Ginger. Ginger brings fresh warmth and a bright, aromatic edge. Grating it finely helps the flavour spread through the sauce without leaving fibrous chunks.
• Garam masala. Garam masala adds warm, fragrant spice notes. Blends vary, but it generally brings more aroma than chilli heat and complements the tomato and cream.
• Ground cumin. Cumin supplies a warm, earthy flavour underneath the sweeter tomato and cream. Brief cooking releases its aroma; avoid scorching it in a dry pan.
• Passata. Passata gives you a smooth tomato base without large pieces. Simmering concentrates its flavour; add the measured liquid so it has time to cook without catching on the pan.
• Double cream. Double cream adds body and softens sharp or salty flavours. Simmer gently rather than boiling hard, and stir so it combines evenly with the stock.
• Sugar. A small amount of sugar softens the perception of sharpness without making the sauce taste like dessert. It balances acidity rather than removing it.

How to make butter chicken-style skillet

1. Prepare the chicken

Pat the chicken dry. Place each breast between sheets of baking parchment and gently flatten to an even 1.5 cm thickness. Season with the salt and pepper.

2. Sear until golden

Heat the oil in a wide frying pan over medium-high heat. Sear the chicken for 3 minutes on each side until golden, in two batches if needed. Transfer to a clean plate; it will finish cooking in the sauce.

3. Build the sauce

Melt butter and stir in garlic, ginger, garam masala and cumin for 30 seconds. Add passata and sugar and simmer for 6 minutes. Stir in cream over low heat.

4. Finish gently

Return the chicken and its resting juices to the sauce. Simmer gently for 3-5 minutes, turning once, until the thickest part of every breast reaches 75°C and stays there for 30 seconds. If necessary, cook a little longer, adding a splash of water if the sauce thickens too much.

Rest for 3 minutes off the heat, then serve with basmati rice and warm naan.