Description
A rich and flavorful Indian Butter Chicken recipe that can be prepared in multiple ways including slow cooker, stovetop, or Instant Pot. Tender chicken breast is simmered in a spiced tomato sauce with butter, Greek yogurt, and half-and-half for a creamy, satisfying dish perfect served over rice or with naan bread.
Ingredients
Scale
Main Ingredients
- 2 medium yellow onions, peeled, cut in half and sliced (~13 oz)
- 2 lbs boneless skinless chicken breast, cubed
- 1 medium red bell pepper, diced
- 3 medium carrots, diced (5-6 oz)
- 1 (15-oz) can tomato sauce
- 1 (6-oz) can tomato paste
- Juice of ½ lemon
- 2 garlic cloves, minced
- 1 tablespoon minced fresh ginger (~2-inch piece)
- 3 tablespoons curry powder
- 2 teaspoons garam masala
- ½ teaspoon fine salt
- 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 slow cooker: In the bottom of a 6-quart or 8-quart slow cooker, place and layer the sliced onions evenly.
- Mix chicken and vegetables: In a large bowl, combine the cubed chicken, diced red bell pepper, diced carrots, tomato sauce, tomato paste, lemon juice, minced garlic, minced ginger, curry powder, garam masala, and salt. Toss well to coat the chicken evenly.
- Assemble in slow cooker: Add the chicken and vegetable mixture over the 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 cooked through and flavors meld.
- Finish slow cooker recipe: Remove the lid, stir the ingredients until well combined, then turn off the slow cooker. Let the mixture cool for 5-10 minutes until the liquid stops simmering and steaming.
- Add dairy: Stir in the Greek yogurt and half-and-half gently to maintain a creamy texture without curdling.
- Serve: Serve hot over cooked rice or cauliflower rice, with naan bread on the side. Garnish with chopped fresh cilantro and toasted sesame seeds if desired.
- Prepare stovetop technique: Heat 2 teaspoons olive oil in a large pot or Dutch oven over medium-high heat. Add sliced onions, diced bell pepper, and diced carrots. Cook for 7-8 minutes until tender, stirring occasionally.
- Add remaining stovetop ingredients: Add cubed chicken, spices (curry powder and garam masala), tomato sauce, tomato paste, and 1 cup water. Dot butter pieces on top and cover the pot.
- Simmer stovetop: Reduce heat to a simmer and cook covered until chicken is cooked through, about 20 minutes.
- Finish stovetop recipe: Remove lid, stir well, turn off heat, and let cool 5-10 minutes before stirring in the yogurt and half-and-half to avoid curdling.
- Instant Pot preparation: Place onions, chicken, bell pepper, carrots, tomato sauce, tomato paste, lemon juice, garlic, ginger, curry powder, garam masala, salt, and butter into the Instant Pot inner pot. Stir to combine.
- Add water and cook: Add ½ cup water and stir again. Lock the lid and cook on high pressure for 10 minutes.
- Release pressure and cool: Quick release the pressure, remove the lid, stir well, and let sit for 10-15 minutes, stirring occasionally to release steam before adding dairy.
- Add dairy and serve: Stir in Greek yogurt and half-and-half gently. Serve over rice or cauliflower rice with naan, garnished with fresh cilantro and toasted sesame seeds.
Notes
- Allow the mixture to cool before adding yogurt and half-and-half to prevent curdling.
- Serve with freshly cooked rice, cauliflower rice, or naan bread for an authentic meal experience.
- Use salted butter as it balances the flavors; if unsalted butter is used, add a pinch more salt as needed.
- Adjust the spice levels according to preference by modifying the amount of curry powder and garam masala.
- Garnish with chopped fresh cilantro and toasted sesame seeds for added flavor and presentation.
- This recipe can be made in a slow cooker, stovetop pot, or Instant Pot depending on available equipment and time.
Nutrition
- Serving Size: 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
