One-Pan Cowboy Butter Chicken

1½ lbs (680g) boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces
2 tbsp olive oil
1 tbsp smoked paprika
1 tsp ground cumin
1 tsp garlic powder
½ tsp onion powder
Salt & black pepper to taste

For the Sauce:

1 tbsp butter
1 small yellow onion, diced
3 cloves garlic, minced
1 (14.5 oz) can diced tomatoes (fire-roasted preferred)
½ cup (120ml) heavy cream (or full-fat coconut milk)
2 tbsp tomato paste
1–2 tsp chipotle in adobo, minced (adjust for heat)
1 tbsp honey or maple syrup
¼ cup raw cashews, blended with ¼ cup water (or 2 tbsp cashew butter)
Optional: juice of ½ lime

💡 Pro Tips:
Use chicken thighs—they stay juicy in the sauce.
Blend cashews for natural creaminess (no dairy alternative needed).
Chipotle adds smokiness—start with 1 tsp if sensitive to heat.

Step-by-Step Instructions (Smoky, Creamy, Foolproof)

1. Season & Sear the Chicken

Toss chicken with olive oil, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper.
Heat a large skillet over medium-high heat. Add chicken; sear 5–6 minutes until browned. Remove and set aside.

2. Build the Sauce

In same skillet, melt butter. Add onion; cook 3–4 minutes until soft.
Stir in garlic; cook 30 seconds.
Add tomato paste; cook 1 minute to deepen flavor.
Pour in diced tomatoes (with juice), chipotle, honey, and blended cashew mixture. Stir well.

3. Simmer & Finish

Return chicken to skillet. Simmer 10–12 minutes, stirring occasionally, until chicken is cooked through and sauce thickens.
Stir in heavy cream and lime juice (if using). Heat gently (do not boil).
Taste and adjust: more honey for sweetness, chipotle for heat, salt for balance.

4. Serve Hot

Great with:
- Cilantro-lime rice or warm tortillas
- Cornbread or roasted sweet potatoes
- Avocado slices or pickled red onions

Serving Suggestions

🥣 Cowboy bowl: Over rice with black beans, corn, and avocado
🌮 Taco night: Shred chicken and serve in tortillas
🥗 Lighter plate: With quinoa and steamed greens
🧀 Extra indulgence: Top with crumbled queso fresco or Monterey Jack

Make-Ahead & Storage Tips

Fridge: Keeps up to 4 days—flavor deepens overnight!
Freeze: Up to 2 months—thaw and reheat gently on stove.
Prep ahead: Blend cashews, chop onion/garlic; store separately.

Frequently Asked Questions

Q: Nut-free?
A: Yes! Omit cashews; use 1 tbsp tahini + 1 tbsp olive oil or extra cream.

Q: Gluten-free?
A: Yes! All ingredients are naturally GF—just check broth if added.

Q: Too spicy?
A: Add more cream or a dollop of plain yogurt when serving.

Q: No heavy cream?
A: Use full-fat coconut milk or Greek yogurt (add at the end, off heat).

❤️ The Heart of the Dish

One-Pan Cowboy Butter Chicken isn’t just dinner—it’s a bold fusion of comfort and adventure. It’s what you make when you want global flavors with down-home ease, or when you need a meal that says, “I’ve got this.”

So sear that chicken, stir that sauce, and savor the smoke. Because the best meals aren’t complicated—they’re creamy, smoky, and made with love.