Texas Roadhouse Butter Chicken: A Delicious Copycat Recipe

Texas Roadhouse Butter Chicken: Prepare to be amazed! Imagine sinking your teeth into succulent, juicy chicken, bathed in a creamy, flavorful sauce that’s reminiscent of the iconic Texas Roadhouse rolls. Yes, you read that right! We’ve taken the beloved taste of that sweet, cinnamon-infused butter and transformed it into a delectable chicken dish that will have your family begging for more.

While not a traditional Indian butter chicken, this recipe draws inspiration from the comforting flavors we all crave. The original butter chicken, or “murgh makhani,” has roots in Delhi, India, dating back to the 1950s. It was created as a way to use leftover tandoori chicken, simmering it in a rich tomato and butter-based sauce. Our Texas Roadhouse Butter Chicken takes that concept and infuses it with the sweet and savory notes of the famous Texas Roadhouse butter.

What makes this dish so irresistible? It’s the perfect balance of sweet and savory, the tender chicken, and that unbelievably creamy sauce. People love it because it’s a comforting, crowd-pleasing meal that’s surprisingly easy to make at home. Plus, it’s a fun and unexpected twist on a classic dish, guaranteed to impress your friends and family. Get ready to experience a flavor explosion with this unique and delicious recipe!

Ingredients:

• For the Chicken Marinade:
• 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 cup plain yogurt (full-fat recommended for best flavor)
• 2 tablespoons lemon juice
• 1 tablespoon ginger-garlic paste (equal parts ginger and garlic, finely minced or blended)
• 1 teaspoon garam masala
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to your spice preference)
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon salt (or to taste)
• For the Texas Roadhouse Butter Sauce:
• 4 tablespoons butter (unsalted)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 (14.5 oz) can crushed tomatoes
• 1 (8 oz) can tomato sauce
• 1 cup heavy cream
• 1/2 cup chicken broth
• 2 tablespoons honey
• 1 tablespoon brown sugar
• 1 teaspoon garam masala
• 1/2 teaspoon red chili powder (adjust to your spice preference)
• 1/4 teaspoon fenugreek leaves (kasuri methi), crushed
• Salt and pepper to taste
• For Serving:
• Cooked basmati rice
• Fresh cilantro, chopped (for garnish)
• Naan bread (optional)

Marinating the Chicken:

Okay, let’s get started! First things first, we need to marinate our chicken. This is where the magic happens, infusing the chicken with tons of flavor and making it super tender. Trust me, don’t skip this step!

1. In a large bowl, combine the yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Mix everything together really well until you have a smooth and creamy marinade.
2. Add the chicken cubes to the marinade. Make sure each piece is nicely coated. You want every single cube to be swimming in that flavorful goodness.
3. Cover the bowl with plastic wrap or transfer the chicken to a resealable bag. Pop it in the refrigerator and let it marinate for at least 2 hours, but preferably overnight. The longer it marinates, the more flavorful and tender the chicken will be. I usually aim for at least 4 hours, if not the whole night.

Preparing the Texas Roadhouse Butter Sauce:

While the chicken is marinating, let’s get started on the star of the show – the Texas Roadhouse Butter Sauce! This sauce is rich, creamy, and packed with flavor. It’s what makes this dish so incredibly delicious.

1. Melt the butter in a large skillet or Dutch oven over medium heat. Make sure the butter is melted completely and coats the bottom of the pan evenly.
2. Add the finely chopped onion to the melted butter and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning. You want the onions to be nice and soft, not browned.
3. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter. The aroma should be amazing at this point!
4. Pour in the crushed tomatoes and tomato sauce. Stir well to combine. Bring the mixture to a simmer.
5. Add the heavy cream, chicken broth, honey, and brown sugar. Stir everything together until well combined. The sauce should start to thicken slightly.
6. Stir in the garam masala, red chili powder, and crushed fenugreek leaves (kasuri methi). The fenugreek leaves add a unique and authentic flavor, so don’t skip them if you can find them!
7. Season with salt and pepper to taste. Remember, you can always add more seasoning later, so start with a little and adjust as needed.
8. Reduce the heat to low and let the sauce simmer for at least 15-20 minutes, stirring occasionally. This allows the flavors to meld together and the sauce to thicken even further. The longer it simmers, the better it will taste!

Cooking the Chicken:

Now that the sauce is simmering away, it’s time to cook the chicken. You have a couple of options here: you can grill it, bake it, or pan-fry it. I prefer pan-frying for this recipe, as it gives the chicken a nice sear and keeps it juicy.

1. Remove the chicken from the marinade and discard the marinade. Don’t rinse the chicken, just let the excess marinade drip off.
2. Heat a tablespoon of oil in a large skillet over medium-high heat. Make sure the skillet is hot before adding the chicken.
3. Add the chicken to the skillet in a single layer, being careful not to overcrowd the pan. If necessary, cook the chicken in batches. Overcrowding the pan will lower the temperature and cause the chicken to steam instead of sear.
4. Cook the chicken for about 5-7 minutes per side, or until it’s cooked through and lightly browned. The internal temperature of the chicken should reach 165°F (74°C).
5. Once the chicken is cooked, remove it from the skillet and set it aside.

Bringing it All Together:

We’re almost there! Now it’s time to combine the cooked chicken with the delicious butter sauce and let all those flavors mingle.

1. Add the cooked chicken to the simmering butter sauce. Stir gently to coat the chicken evenly with the sauce.
2. Let the chicken simmer in the sauce for another 5-10 minutes, allowing the flavors to meld together. This step is crucial for creating that authentic Texas Roadhouse Butter Chicken flavor.
3. Taste the sauce and adjust the seasoning if needed. You might want to add a little more salt, pepper, or red chili powder to suit your taste.

Serving:

Finally, it’s time to serve up this amazing dish! I like to serve it over a bed of fluffy basmati rice, garnished with fresh cilantro. And of course, you can’t forget the naan bread for soaking up all that delicious sauce!

1. Serve the Texas Roadhouse Butter Chicken hot over cooked basmati rice.
2. Garnish with fresh cilantro.
3. Serve with naan bread on the side for dipping.

Enjoy your homemade Texas Roadhouse Butter Chicken! I hope you love it as much as I do!

Conclusion:

Well, there you have it! My take on Texas Roadhouse Butter Chicken, a dish that’s guaranteed to become a new family favorite. I know, I know, it might seem a little unexpected, but trust me on this one. The creamy, savory butter sauce, infused with those signature Roadhouse flavors, perfectly complements the tender chicken. It’s a symphony of comfort food that’s both familiar and excitingly different.

This isn’t just another chicken recipe; it’s an experience. The richness of the butter, the subtle sweetness, and the hint of spice all come together to create a dish that’s incredibly satisfying. It’s the kind of meal that makes you want to curl up on the couch with a good movie and savor every single bite. And honestly, who doesn’t need a little more of that in their life?

But the best part? It’s surprisingly easy to make! You don’t need to be a professional chef to whip up this deliciousness. With just a few simple ingredients and a little bit of patience, you can have a restaurant-quality meal on your table in no time. I’ve tried to make the instructions as clear and straightforward as possible, so even if you’re a beginner in the kitchen, you’ll be able to follow along with ease.

Now, let’s talk serving suggestions. I personally love serving this Texas Roadhouse Butter Chicken over a bed of fluffy rice, allowing the sauce to soak in and create the perfect bite. But you could also serve it with naan bread for dipping, mashed potatoes for a classic comfort food pairing, or even roasted vegetables for a healthier option. The possibilities are endless!

And if you’re feeling adventurous, why not try some variations? Add a pinch of red pepper flakes for an extra kick of spice. Stir in some chopped cilantro or parsley for a burst of freshness. Or, if you’re a fan of mushrooms, sauté some sliced mushrooms and add them to the sauce for a heartier dish. You can even use bone-in chicken thighs for a richer flavor. Don’t be afraid to experiment and make it your own!

I truly believe that this recipe is a must-try for anyone who loves good food. It’s a crowd-pleaser, a comfort food staple, and a guaranteed way to impress your friends and family. It’s the perfect dish for a weeknight dinner, a weekend gathering, or any occasion that calls for a little bit of deliciousness.

So, what are you waiting for? Get in the kitchen and give this recipe a try! I’m confident that you’ll love it as much as I do. And when you do, please, please, please share your experience with me! I’d love to hear what you think, what variations you tried, and how much your family enjoyed it. You can leave a comment below, tag me on social media, or even send me an email. I’m always eager to hear from my fellow food lovers. Happy cooking, and I can’t wait to hear about your Texas Roadhouse Butter Chicken success!

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