Description
This Indian Butter Chicken recipe offers a flavorful and creamy dish made with tender chicken, aromatic spices, and a rich tomato-based sauce. It can be prepared using a slow cooker, Instant Pot, or stovetop method, making it versatile and convenient for any kitchen. Serve it over rice or with naan bread for a comforting and satisfying meal.
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 base: Slice the onions and layer them in the bottom of your chosen cooking vessel (slow cooker, Instant Pot, or large pot for stovetop). This creates a flavorful base for the chicken and sauce.
- Mix ingredients: In a large bowl, combine the cubed chicken, diced bell pepper, diced carrots, tomato sauce, tomato paste, lemon juice, minced garlic, minced ginger, curry powder, garam masala, and salt. Toss everything together until well coated and mixed.
- Assemble in cooker: Add the chicken mixture on top of the sliced onions. Dot the mixture with pieces of chilled salted butter evenly distributed.
- Cooking (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.
- Cooking (Instant Pot): Add ½ cup water to the mixture in the Instant Pot. Lock the lid and cook on high pressure for 10 minutes. Perform a quick pressure release when done.
- Cooking (Stovetop): Heat 2 teaspoons olive oil in a large pot over medium-high heat. Add onions, bell pepper, and carrots and sauté for 7-8 minutes until veggies are tender. Stir in chicken, spices, tomato sauce, tomato paste, and 1 cup water. Dot with butter, cover, and simmer for about 20 minutes until chicken is cooked through.
- Finish sauce: Once cooking is complete, remove the lid and stir all ingredients to combine thoroughly. Let the mixture cool for 5-10 minutes off heat (important to prevent yogurt from curdling).
- Add dairy: Stir in the plain Greek yogurt and half-and-half gently until fully incorporated.
- Serve: Serve the butter chicken hot over cooked rice or cauliflower rice. Garnish with chopped fresh cilantro and toasted sesame seeds. Optionally, serve with naan bread.
Notes
- Let the dish cool slightly before adding yogurt and half-and-half to avoid curdling.
- You can use whole, low-fat, or fat-free Greek yogurt based on preference.
- Serve with basmati rice or cauliflower rice for gluten-free option, and naan if not avoiding gluten.
- Butter chicken can be cooked in slow cooker, Instant Pot, or stovetop depending on your convenience.
- Fresh cilantro and toasted sesame seeds add a nice garnish and complementary flavor.
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
