Description
This Indian Butter Chicken recipe is a rich and creamy classic that's easy to prepare using a slow cooker, stovetop, or Instant Pot. Tender chicken is cooked in a flavorful tomato-based sauce infused with curry powder, garam masala, garlic, and ginger, then enriched with butter, yogurt, and half-and-half. Serve it over rice or with naan bread for a comforting and satisfying meal.
Ingredients
Scale
Vegetables and Aromatics
- 2 medium yellow onions, peeled, cut in half and sliced (~13 oz)
- 1 medium red bell pepper, diced
- 3 medium carrots, diced (5-6 oz)
- 2 garlic cloves, minced
- 1 tablespoon minced fresh ginger (~2-inch piece)
Chicken
- 2 lbs boneless skinless chicken breast, cubed
Tomato Base
- 1 (15-oz) can tomato sauce
- 1 (6-oz) can tomato paste
- Juice of ½ lemon
Spices and Seasonings
- 3 tablespoons curry powder
- 2 teaspoons garam masala
- ½ teaspoon fine salt
Dairy and Fats
- 1 tablespoon salted butter, chilled and cut into pieces
- ½ cup plain Greek yogurt (whole, low-fat, or fat-free)
- ½ cup half-and-half
Instructions
- Prepare the onions: Place the sliced onions in the bottom of a 6-quart or 8-quart slow cooker as the first layer.
- Combine the marinade: In a large bowl, mix the cubed chicken, diced bell pepper, diced carrots, tomato sauce, tomato paste, lemon juice, minced garlic, minced ginger, curry powder, garam masala, and salt until well combined.
- Assemble in slow cooker: Add the chicken mixture on top of the sliced onions in the slow cooker. Dot the pieces of chilled butter over the top.
- Cook in slow cooker: Cover with the lid and cook on high for 4 ½ hours or on low for 6 ½ hours until chicken is tender and cooked through.
- Finish slow cooker sauce: Remove the lid, stir all ingredients to combine well, and turn off the slow cooker.
- Cool before adding dairy: Let the mixture cool for about 5-10 minutes until it stops simmering and steaming to prevent curdling.
- Add yogurt and half-and-half: Stir in the Greek yogurt and half-and-half until fully incorporated.
- Serve: Serve the butter chicken hot over cooked rice or cauliflower rice. Optionally, accompany with naan bread and garnish with chopped fresh cilantro and toasted sesame seeds.
- Alternate stovetop method - sauté vegetables: Heat 2 teaspoons olive oil in a large pot or Dutch oven over medium-high heat. Add onions, bell pepper, and carrots, cooking 7-8 minutes until tender, stirring occasionally.
- Cook chicken on stovetop: Add chicken pieces, spices, tomato sauce, tomato paste, and 1 cup water. Dot butter over the top and cover with a lid. Simmer for about 20 minutes until chicken is cooked through.
- Finish stovetop sauce: Remove lid, stir to combine, and turn off heat.
- Cool and add dairy: Let mixture cool for 5-10 minutes, then stir in yogurt and half-and-half to prevent curdling.
- Alternate Instant Pot method: Add onions, chicken, bell pepper, carrots, tomato sauce, tomato paste, lemon juice, garlic, ginger, curry powder, garam masala, salt, and butter to the Instant Pot. Stir and add ½ cup water.
- Pressure cook: Lock the lid and cook on high pressure for 10 minutes. Quick release the pressure when done and remove lid.
- Cool before adding dairy in Instant Pot: Let butter chicken cool for 10-15 minutes, stirring occasionally.
- Add yogurt and half-and-half in Instant Pot: Stir in the yogurt and half-and-half gently after cooling.
- Serve: Serve hot over rice or cauliflower rice with naan bread and garnish as desired.
Notes
- Letting the mixture cool before adding yogurt and half-and-half prevents curdling and ensures a smooth, creamy sauce.
- This recipe can be made in a slow cooker, stovetop pot, or Instant Pot depending on your preference and available equipment.
- Serve with fresh cilantro and toasted sesame seeds for added flavor and garnish.
- Use whole, low-fat, or fat-free Greek yogurt according to your dietary needs.
- Butter chicken pairs well with basmati rice, cauliflower rice, or naan bread for a complete meal.
Nutrition
- Serving Size: 1/6 of the recipe (1 1/3 cups)
- Calories: 298 kcal
- Sugar: 13 g
- Sodium: 415 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 99 mg
