Description
This Indian Butter Chicken recipe offers a rich and creamy blend of tender chicken breast cooked in a luscious tomato-based curry sauce with aromatic spices. Whether you use a slow cooker, stovetop, or Instant Pot, this dish delivers authentic flavors perfect for serving over rice or with naan bread for a delightful dinner experience.
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 Ingredients: Peel and slice the onions, dice the bell pepper and carrots, cube the chicken breast, and mince the garlic and ginger.
- Slow Cooker Method: Layer the sliced onions at the bottom of a 6 or 8-quart slow cooker. In a large bowl, combine cubed chicken, bell pepper, carrots, tomato sauce, tomato paste, lemon juice, garlic, ginger, curry powder, garam masala, and salt, tossing to coat well. Pour this mixture over the onions in the slow cooker and dot with butter pieces. Cover and cook on high for 4 ½ hours or on low for 6 ½ hours.
- Slow Cooker Finishing: After cooking, remove the lid, stir thoroughly, and turn off the slow cooker. Let the mixture cool for 5-10 minutes until steaming subsides, then stir in the Greek yogurt and half-and-half carefully to prevent curdling.
- Stovetop Method: Heat 2 teaspoons olive oil in a large pot or Dutch oven over medium-high heat. Add onions, bell pepper, and carrots; cook for 7-8 minutes until tender. Add chicken, spices, tomato sauce, tomato paste, and 1 cup water. Dot with butter and cover. Simmer for about 20 minutes until chicken is cooked through.
- Stovetop Finishing: Remove lid, stir well, and turn off heat. Let cool for 5-10 minutes until simmering stops, then stir in yogurt and half-and-half slowly to avoid curdling.
- Instant Pot Method: Place onions, chicken, bell pepper, carrots, tomato sauce, tomato paste, lemon juice, garlic, ginger, curry powder, garam masala, salt, and butter in the inner pot of the Instant Pot. Add ½ cup water, stir, and place lid locked in position. Cook on high pressure for 10 minutes. Quick release the pressure and remove the lid.
- Instant Pot Finishing: Stir well and allow the mixture to cool for 10-15 minutes stirring occasionally. Then gently stir in the yogurt and half-and-half.
- Serve: Spoon the butter chicken over hot cooked rice or cauliflower rice. Accompany with naan bread if desired and garnish with chopped fresh cilantro and toasted sesame seeds.
Notes
- Let the mixture cool before adding yogurt and half-and-half to prevent curdling.
- You can substitute chicken thighs for a juicier texture if preferred.
- Serve with basmati rice or cauliflower rice for a low-carb option.
- Garnish with fresh cilantro and toasted sesame seeds for added flavor and presentation.
- This recipe adapts well to multiple cooking methods: slow cooker, stovetop, or Instant Pot.
- Adjust curry powder and garam masala amounts to your preferred spice level.
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: 2 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 99 mg
