Description
This Indian Butter Chicken recipe offers a flavorful and creamy dish made with tender chicken breast, aromatic spices, and a rich tomato-based sauce. The recipe can be prepared using three different methods: slow cooker, stovetop, or Instant Pot, making it versatile and convenient for any kitchen. Serve over hot rice or cauliflower rice with naan bread and fresh cilantro for an authentic and comforting 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 place them in the bottom of a 6-quart or 8-quart slow cooker, or heat a large pot or Dutch oven with olive oil on medium-high for stovetop method.
- Mix the chicken and vegetables: 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 until well combined.
- Add to cooker or pot: For slow cooker, add the chicken mixture over the onions and dot with butter pieces. For stovetop, add the vegetables first and cook for 7-8 minutes until tender, then add chicken, spices, tomato sauce, tomato paste, and water. For Instant Pot, combine all ingredients including butter and ½ cup water in the inner pot and stir to mix.
- Cooking: Slow cooker: Cover and cook on high for 4 ½ hours or low for 6 ½ hours. Stovetop: Cover and simmer for about 20 minutes until chicken is fully cooked. Instant Pot: Seal and cook on high pressure for 10 minutes, then quick release pressure.
- Finishing touch: Remove lid and stir all ingredients well (slow cooker and stovetop). Let liquid stop simmering and steaming, about 5-10 minutes, then stir in the Greek yogurt and half-and-half carefully to avoid curdling.
- Serve: Serve hot over cooked rice or cauliflower rice, accompanied by naan bread, and garnish with chopped fresh cilantro and toasted sesame seeds.
Notes
- This dish tastes delicious served with fresh cilantro and a squeeze of lime for brightness.
- Allow the hot mixture to cool slightly before adding the yogurt and half-and-half to prevent curdling.
- Butter pieces can be replaced with ghee for a richer flavor.
- Use low-fat or fat-free Greek yogurt if preferred to reduce fat content.
- The recipe can be adapted for different cooking appliances including slow cooker, stovetop, or Instant Pot for flexibility.
- Serve with basmati rice or cauliflower rice for a lower-carb option.
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
