Ingredients
Scale
- 1.5 lbs Boneless, skinless chicken breasts, cubed
- 1 tbsp Olive oil
- 1 medium Yellow onion, chopped
- 2 cloves Garlic, minced
- 1 can (14.5 oz) Diced tomatoes, undrained
- 1 cup Heavy cream
- 1/2 cup Texas Roadhouse Butter (recipe follows)
- 1 tbsp Garam masala
Instructions
- Step 1: In a large skillet, heat olive oil over medium-high heat. Add the cubed chicken and cook until browned on all sides and cooked through. Remove chicken from skillet and set aside.
- Step 2: Add chopped onion to the skillet and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Step 3: Stir in the diced tomatoes and garam masala. Bring to a simmer and cook for 5 minutes, stirring occasionally.
- Step 4: Reduce heat to low and stir in the heavy cream and Texas Roadhouse Butter until melted and smooth.
- Step 5: Return the cooked chicken to the skillet and stir to coat with the sauce. Simmer for 5-10 minutes to allow the flavors to meld.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days for best flavor.
- Gently reheat the skillet over low heat, adding a splash of milk or cream if needed to loosen the sauce.
- Serve over rice or mashed potatoes for a comforting and complete meal, garnished with fresh cilantro.
- For a richer flavor, brown the chicken in batches to avoid overcrowding the skillet, ensuring each piece gets a good sear.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American