Description
This Indian Butter Chicken recipe offers a rich and creamy dish featuring tender chicken in a flavorful spiced tomato sauce with yogurt and half-and-half, perfect for serving over rice or with naan bread. You can prepare it using a slow cooker, stovetop, or Instant Pot to suit your kitchen preferences.
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 and Sauces
- 2 lbs boneless skinless chicken breast, cubed
- 1 (15-oz) can tomato sauce
- 1 (6-oz) can tomato paste
- Juice of ½ lemon
- ½ cup plain Greek yogurt (whole, low-fat, or fat-free)
- ½ cup half-and-half
Spices and Fat
- 3 tablespoons curry powder
- 2 teaspoons garam masala
- ½ teaspoon fine salt
- 1 tablespoon salted butter, chilled and cut into pieces
Instructions
- Prepare the Base: Place and layer the sliced onions in the bottom of a 6-quart or 8-quart slow cooker or a large pot if using the stovetop method.
- Mix Chicken and Vegetables: In a large bowl, combine cubed chicken, diced bell pepper, diced carrots, tomato sauce, tomato paste, lemon juice, minced garlic, ginger, curry powder, garam masala, and salt. Toss until well combined.
- Combine Ingredients: Add the chicken mixture on top of the onions in the slow cooker or pot. Dot the pieces of butter over the top of the mixture.
- Cook the Chicken: For slow cooker: Cover and cook on high for 4 ½ hours or low for 6 ½ hours. For stovetop: Cover and simmer on medium-low until chicken is cooked through, about 20 minutes. For Instant Pot: Add ½ cup water, lock the lid, cook on high pressure for 10 minutes, then quick release.
- Finish the Sauce: Remove the lid, stir well to combine all ingredients. Let it cool for 5-10 minutes until the liquid stops steaming.
- Add Dairy: Stir in the Greek yogurt and half-and-half carefully to avoid curdling.
- Serve: Serve hot over cooked rice or cauliflower rice, with naan bread if desired. Garnish with chopped fresh cilantro and toasted sesame seeds for extra flavor.
Notes
- Allow the mixture to cool before adding yogurt and half-and-half to prevent curdling.
- Use whole, low-fat, or fat-free Greek yogurt based on your preference.
- Substitute boneless chicken thighs for a juicier texture if desired.
- Serve with basmati rice or naan for a traditional experience.
- Garam masala can be replaced with a store-bought curry powder blend if unavailable.
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
