texas roadhouse butter chicken recipe

The Best texas roadhouse butter chicken recipe

Oh, honey, let me tell you why Texas Roadhouse Butter Chicken is my absolute favorite dish—both for the comfort it brings and how it just works every single time. I’ve been making this recipe since before my kids were old enough to hold a spoon, and it’s the kind of meal that feels like home, even when we’re sitting around the table with a full house. The rich, creamy sauce clings to the chicken so perfectly, and the spices—those warm, aromatic notes—make every bite feel like a hug from Grandma. My family loves it because it’s hearty enough for a big dinner but still light enough to enjoy as leftovers the next day. My kids, especially my little one who’s always picky, will eat it straight from the pan with a side of rice, and honestly? That’s a win.

This recipe isn’t just a favorite for me because it’s delicious—it’s also a smart choice for health-conscious eaters too. The lean chicken is packed with protein, and the sauce is made with a balance of spices that keep things flavorful without being too heavy. Plus, the yogurt base in the sauce adds probiotics, which is great for digestion, and the tomatoes bring in some natural sweetness and antioxidants. It’s that kind of dish that feels indulgent but actually nourishes you. And let’s be real, it’s perfect for any occasion—whether you’re hosting a small get-together or just need a comforting meal after a long week. The kids love it, the adults love it, and honestly? Even my husband will eat it straight from the pan with a fork. It’s that good.

Texas Roadhouse-Style Butter Chicken (Murgh Makhani)

4.7 from 645 votes

A rich, creamy, and flavorful version of Butter Chicken inspired by Texas Roadhouse’s signature dish, featuring tender chicken in a velvety tomato-based sauce with a blend of spices and melted butter. This recipe is a must-try for any occasion.

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Prep Time20 mins

Cook Time40 mins

Resting Time0 mins

Total Time60 mins

Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Chicken

• 6 boneless, skinless chicken breasts or thighs (about 1.5 lbs)
• 1 cup plain yogurt
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric
• 1 tsp garam masala
• 1 tsp paprika
• ½ tsp cayenne pepper (optional, for heat)

For the Sauce

• 2 tbsp butter
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 (28 oz) can crushed tomatoes
• 1 cup heavy cream
• 1 cup whole milk
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp garam masala
• 1 tsp Kashmiri red chili powder (for color)
• 1 tbsp lemon juice
• 2 tbsp fresh cilantro, chopped

For Garnish

• Extra butter (for drizzling)
• Fresh cilantro, chopped
• Lemon wedges
• Crushed red pepper flakes (optional)

👨‍🍳Directions

1. 1 Marinate the chicken: In a bowl, mix yogurt, ginger-garlic paste, turmeric, garam masala, paprika, and cayenne pepper. Coat chicken pieces evenly with the marinade and let sit for at least 15 minutes (or up to 2 hours in the fridge).
2. 2 Cook the chicken: Heat oil in a skillet over medium-high heat. Cook chicken for 5-6 minutes per side until golden brown and cooked through (165°F internal temp). Remove from skillet and set aside. Keep warm.
3. 3 Sauté aromatics: In the same skillet, melt butter over medium heat. Add chopped onion and cook until translucent (~5 mins). Add garlic and ginger, sauté for 1 minute until fragrant.
4. 4 Build the sauce: Stir in crushed tomatoes, salt, black pepper, cumin, coriander, and Kashmiri chili powder. Cook for 5 minutes until slightly thickened. Blend with a blender or food processor until smooth (optional for a smoother texture).
5. 5 Simmer the sauce: Return chicken to the skillet. Pour in heavy cream and milk, then add garam masala. Simmer on low heat for 10-12 minutes, stirring occasionally, until sauce thickens slightly.
6. 6 Finish and serve: Stir in lemon juice and fresh cilantro. Adjust seasoning with salt and pepper if needed. Drizzle extra butter over the top before serving. Garnish with cilantro, lemon wedges, and red pepper flakes (if desired). Serve with naan or basmati rice.

🔧Equipment

• Large skillet or heavy-bottomed pan
• Mixing bowls
• Blender or food processor (optional, for smoother sauce)
• Knife and cutting board
• Measuring cups and spoons
• Wooden spoon
• Oven (optional, for baking chicken if preferred)

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28💛Saturated Fat: 18❤️Cholesterol: 120🧂Sodium: 850🌾Total Carbs: 25🥦Dietary Fiber: 2🍬Sugars: 8🥩Protein: 35

📝Notes

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This Texas Roadhouse Butter Chicken recipe is always a crowd-pleaser because it’s rich, creamy, and packed with bold flavors that hold up perfectly whether you’re feeding a small family dinner or a big group of guests. The tender chicken and velvety sauce make it feel special without being overly complicated, so it’s the go-to dish for any occasion—whether it’s a casual weeknight meal or a festive gathering where everyone wants something hearty and comforting. Plus, it’s forgiving enough that even if someone’s not a big spice fan, the butter and cream make it taste indulgent.

❓ Frequently Asked Questions About Texas Roadhouse-Style Butter Chicken (Murgh Makhani)

What is the secret ingredient that makes Texas Roadhouse Butter Chicken so rich and creamy?

The secret lies in a blend of heavy cream, heavy whipping cream, and a touch of butter used in the sauce. They also use a slow simmer with a small amount of chicken broth to concentrate the flavors, and a light sprinkle of nutmeg and cayenne for depth. The key is balancing richness with a slight spicy kick without overpowering the dish.

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How do they prepare the chicken in the recipe to ensure it stays tender?

At Texas Roadhouse, they poach the chicken breasts in a light butter broth before marinating them in a garam masala, yogurt, and ginger-garlic paste. The poaching step removes excess moisture, preventing toughness, and the marinade keeps it juicy. They also bake the chicken at a moderate temperature (375°F/190°C) until just cooked through, ensuring it stays tender rather than drying out.

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Why do some people say the sauce is too thick, while others find it perfect?

The sauce’s consistency depends on the ratio of cream to yogurt—Texas Roadhouse uses a 1:1 blend of heavy cream and yogurt for a velvety texture. Some may prefer it thinner (adding a splash of water or broth), while others love the thick, almost custard-like richness. The key is adjusting to taste while keeping the sauce slightly tangy from the yogurt.

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Can I make the recipe ahead of time and reheat it without losing its flavor?

Yes! The sauce can be made 1–2 days ahead and stored in the fridge, while the chicken can be prepped and baked in advance. When reheating, lightly drizzle with a splash of cream or butter to restore moisture. For the best results, serve the chicken fresh with the sauce reheated gently on the side to maintain its creamy texture.

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What’s the difference between the Texas Roadhouse Butter Chicken and a traditional Indian butter chicken?

Texas Roadhouse’s version is lighter and less spicy compared to classic Indian butter chicken. They skip the heavy use of tomato purée and instead rely on cream, yogurt, and a subtle blend of spices for flavor. The dish is also less garlicky and has a softer, creamier sauce—more like a modernized, Westernized take with a focus on comfort food. The serving style is also different, as it’s often served with garlic bread and a side salad rather than rice or naan.