Skillet Butter Chicken

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1 Hour 10 Minutes Prep
1 Hour 10 Minutes Total
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6 Servings

Ginger, garlic and garam masala (an Indian spice blend) are the three Gs that make this easy-to-make meal so complex in flavor. For a fun twist, we’ve replaced the traditional rice side dish with a flavorful, less carb-filled alternative, cilantro-flecked cauliflower rice.

Ingredient List
  • Butter Chicken: Small check mark in a circle icon
  • 2 tablespoons butter Small check mark in a circle icon
  • 1 1/2 lb boneless skinless chicken thighs (about 8), cut into 2-inch pieces Small check mark in a circle icon
  • 1 cup chopped onions Small check mark in a circle icon
  • 1 tablespoon finely chopped gingerroot Small check mark in a circle icon
  • 3 cloves garlic, finely chopped Small check mark in a circle icon
  • 1 serrano chile, seeded and finely chopped Small check mark in a circle icon
  • 2 teaspoons garam masala Small check mark in a circle icon
  • 3/4 teaspoon salt Small check mark in a circle icon
  • 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained Small check mark in a circle icon
  • 1 can (14 oz) unsweetened coconut milk (not cream of coconut) Small check mark in a circle icon
  • 1/4 cup fresh cilantro leaves Small check mark in a circle icon
  • Cauliflower Rice: Small check mark in a circle icon
  • 2 bags (12 oz each) Cascadian Farm™ organic frozen riced cauliflower Small check mark in a circle icon
  • 2 tablespoons butter, softened Small check mark in a circle icon
  • 1/4 cup finely chopped fresh cilantro Small check mark in a circle icon
  • 1/2 teaspoon salt Small check mark in a circle icon
Preparation
  1. In 12-inch skillet, heat 1 tablespoon of the butter over medium-high heat. Add chicken; cook 5 to 6 minutes, turning once, until browned. Using slotted spoon, transfer chicken to plate. Reduce heat to medium; add 1 tablespoon butter to skillet. Add onions; cook 4 to 5 minutes, stirring occasionally, until softened. Add gingerroot, garlic and serrano chile; cook and stir 2 minutes. Add garam masala and 3/4 teaspoon salt; cook and stir 30 seconds. Add tomatoes, coconut milk and browned chicken; heat to boiling. Reduce heat to medium-low; simmer 25 to 30 minutes, stirring occasionally, until sauce is slightly thickened and chicken is cooked through and tender.
  2. Meanwhile, place contents of both bags of frozen cauliflower rice in medium microwavable bowl. Cover; microwave on High 10 to 12 minutes, stirring halfway through, until crisp-tender. Add 2 tablespoons softened butter, the finely chopped cilantro and 1/2 teaspoon salt; stir to combine.
  3. Garnish chicken with cilantro leaves; serve with cauliflower rice.