Indian Butter Chicken Recipe
If you’ve ever craved a dish that brings creamy, velvety tomato goodness together with tender chicken in a symphony of warm spices, then this Indian Butter Chicken Recipe is going to become your new favorite comfort food. This classic Indian dish combines rich butter, aromatic spices, and a luscious tomato sauce that wraps around every bite of juicy chicken. Whether you’re cooking for a weeknight dinner or impressing guests, this recipe delivers a deliciously satisfying meal that feels like a warm hug on a plate.
Ingredients You’ll Need
This Indian Butter Chicken Recipe uses simple yet essential ingredients that each play a vital role in creating its signature rich and flavorful profile. From fresh vegetables to fragrant spices, each addition adds depth to the sauce’s creamy texture and vibrant color.
- Yellow onions (2 medium, sliced): Provides a sweet and savory base for the sauce when slow-cooked or sautéed.
- Boneless skinless chicken breast (2 lbs, cubed): The protein star that soaks up all the delicious flavors.
- Red bell pepper (1 medium, diced): Adds a subtle sweetness and beautiful color contrast.
- Carrots (3 medium, diced): Brings natural sweetness and a slight crunch to balance the creamy sauce.
- Tomato sauce (1 15-oz can): Forms the tangy, rich base of the curry’s sauce.
- Tomato paste (1 6-oz can): Concentrates flavor and deepens the color of the sauce.
- Lemon juice (½ lemon): Adds a fresh brightness that balances the richness.
- Garlic cloves (2, minced): Infuses the dish with a fragrant kick.
- Fresh ginger (1 tbsp, minced): Adds warmth and a bit of zest.
- Curry powder (3 tbsp): The essential spice blend that defines the dish’s character.
- Garam masala (2 tsp): A warming, aromatic spice mix for authentic flavor.
- Fine salt (½ tsp): Enhances all other flavors subtly but importantly.
- Salted butter (1 tbsp, chilled, cut into pieces): Adds richness and that buttery smooth finish.
- Plain Greek yogurt (½ cup): Creamifies the sauce with a tangy hint without curdling when added properly.
- Half-and-half (½ cup): Lightens the sauce’s texture while keeping it luscious and creamy.
How to Make Indian Butter Chicken Recipe
Step 1: Prepare the Onion Base
Start by layering sliced yellow onions in the bottom of your slow cooker or set them aside if you’re planning to cook on the stovetop or Instant Pot. These onions slowly soften and develop a naturally sweet flavor that’s the perfect foundation for the sauce.
Step 2: Combine the Chicken and Vegetables
In a large bowl, toss the cubed chicken breast with diced bell pepper, carrots, tomato sauce, tomato paste, lemon juice, minced garlic, ginger, curry powder, garam masala, and salt. This mixture is where the magic starts, as the spices tenderize and infuse the chicken with incredible flavor while the veggies add texture and sweetness.
Step 3: Layer and Cook
Place the saucy chicken and vegetable mixture over the bed of onions in your slow cooker or immediately put everything into your pot if using stovetop or Instant Pot. Dot the top with chilled butter pieces to enrich the sauce during cooking. If slow cooking, cover and cook on high for 4½ hours or low for 6½ hours; for stovetop simmer, cook about 20 minutes; for Instant Pot, cook on high pressure for 10 minutes.
Step 4: Finish with Dairy for Creaminess
Once the cooking time is up, remove the lid and stir everything until wonderfully combined. Let the mixture cool briefly for 5 to 10 minutes before gently stirring in the Greek yogurt and half-and-half. This cooling step is especially important to keep the yogurt from curdling and to maintain that silky sauce texture Indian Butter Chicken Recipe is known for.
How to Serve Indian Butter Chicken Recipe
Garnishes
To bring out the best in your Indian Butter Chicken Recipe, garnish with freshly chopped cilantro and a light sprinkle of toasted sesame seeds. These simple touches not only add a pop of vibrant color but also introduce fresh, nutty, and herbaceous notes that perfectly balance the richness of the dish.
Side Dishes
This dish begs to be served alongside fragrant basmati rice or healthy cauliflower rice to soak up every drop of the sauce. Adding warm, fluffy naan bread on the side is a no-brainer – it’s perfect for dipping and brings an authentic restaurant feel right to your table.
Creative Ways to Present
For a fun twist, try serving your Indian Butter Chicken Recipe in mini bread bowls or dish it over a bed of crispy roasted vegetables for added texture. Even pairing it with quinoa or a simple salad for a lighter option can make this classic dish feel fresh and exciting every time.
Make Ahead and Storage
Storing Leftovers
After enjoying your Indian Butter Chicken Recipe, store any leftovers in an airtight container in the refrigerator for up to four days. The flavors often deepen overnight, making your next meal even more delicious and convenient.
Freezing
This dish freezes wonderfully, making it perfect for prepping meals ahead of time. Portion your cooled butter chicken into freezer-safe containers and freeze for up to three months. Just be sure to add the yogurt and half-and-half fresh when reheating, as they don’t freeze well.
Reheating
When it’s time to eat, gently reheat your Indian Butter Chicken Recipe on the stovetop over low heat while stirring occasionally. If you prepped ahead without dairy, stir in fresh yogurt and half-and-half after reheating for that signature creaminess and texture.
FAQs
Can I use chicken thighs instead of chicken breast?
Absolutely! Chicken thighs are a great choice if you want juicier, more tender meat. Just adjust cooking times slightly to ensure they’re fully cooked through.
Is this recipe spicy?
Not necessarily. The curry powder and garam masala add warmth and flavor without overwhelming heat, but you can always add chili powder or fresh chilies if you prefer more spice.
Can I make this recipe without dairy?
Yes, you can substitute the yogurt and half-and-half with coconut milk for a dairy-free version with a hint of tropical richness.
What’s the best way to prevent the yogurt from curdling?
Let the cooked sauce cool for about 5 to 10 minutes before stirring in the yogurt and half-and-half. Adding it directly to hot sauce increases the chances of curdling.
Can I cook this Indian Butter Chicken Recipe on the stovetop?
Definitely! Simmer the ingredients on medium-low heat for about 20 minutes until the chicken is cooked through. The flavors meld beautifully in a pot just as they do in a slow cooker or Instant Pot.
Final Thoughts
This Indian Butter Chicken Recipe is one of those dishes that makes every dinner feel special and every bite a journey to comfort and flavor heaven. The combination of spices, creamy sauce, and tender chicken is just too good not to share and enjoy again and again. So gather your ingredients, roll up your sleeves, and treat yourself to this unforgettable classic that feels like a hug from the inside out.
PrintIndian Butter Chicken Recipe
This authentic Indian Butter Chicken recipe offers a rich, creamy, and flavorful curry made with tender chicken breasts simmered in a spiced tomato sauce. Perfectly balanced with curry powder, garam masala, garlic, ginger, and tangy yogurt, this dish can be prepared using a slow cooker, stovetop, or Instant Pot for convenience. Serve over hot cooked rice or cauliflower rice with naan bread and garnish with fresh cilantro and toasted sesame seeds for a hearty and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes (slow cooker high) / 6 hours 30 minutes (slow cooker low) / 20 minutes (stovetop) / 10 minutes (Instant Pot pressure cook)
- Total Time: 4 hours 45 minutes (slow cooker high) / 6 hours 45 minutes (slow cooker low) / 35 minutes (stovetop) / 30 minutes (Instant Pot including cooling time)
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooker, Stovetop, Instant Pot
- Cuisine: Indian
- Diet: Halal
Ingredients
Vegetables
- 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)
Chicken
- 2 lbs boneless skinless chicken breast, cubed
Tomato Base
- 1 (15-oz) can tomato sauce
- 1 (6-oz) can tomato paste
- Juice of ½ lemon
Spices and Flavors
- 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
Dairy
- ½ cup plain Greek yogurt (whole, low-fat, or fat-free)
- ½ cup half-and-half
Instructions
- Prepare onions: In the bottom of a 6-quart or 8-quart slow cooker, place and layer the sliced onions evenly to form a base for the chicken mixture.
- Combine chicken mixture: In a large bowl, combine the cubed boneless chicken breast, diced red bell pepper, diced carrots, tomato sauce, tomato paste, lemon juice, minced garlic, minced ginger, curry powder, garam masala, and salt. Toss until all ingredients are well incorporated and coated.
- Layer in slow cooker: Add the prepared chicken and vegetable mixture on top of the sliced onions in the slow cooker, distributing evenly.
- Add butter: Dot the chilled pieces of salted butter over the top of the marinated chicken mixture to enhance richness and flavor during cooking.
- Cook: Cover the slow cooker with its lid and cook on high for 4 ½ hours or on low for 6 ½ hours, allowing the chicken to become tender and flavors to meld.
- Finish slow cooker dish: Once cooking is complete, remove the lid and stir all the ingredients thoroughly so they are well combined. Turn off the slow cooker.
- Incorporate dairy: Let the mixture cool for about 5-10 minutes until the liquid stops simmering and steaming to prevent curdling. Then, stir in the Greek yogurt and half-and-half gently until the sauce becomes creamy and consistent.
- Serve: Plate the butter chicken over hot cooked rice or cauliflower rice. Optionally, serve with naan bread and garnish with freshly chopped cilantro and toasted sesame seeds for a vibrant finish.
- Alternative stovetop method – sauté vegetables: Place a large pot or Dutch oven over medium-high heat and add 2 teaspoons olive oil. When hot, add sliced onions, diced bell pepper, and carrots. Cook for 7-8 minutes, stirring occasionally, until veggies are tender.
- Sauté chicken and spices: Add the cubed chicken, curry powder, garam masala, tomato sauce, tomato paste, and 1 cup water to the pot. Stir well to combine all ingredients.
- Add butter and simmer: Dot the butter pieces on top, cover the pot with a lid and reduce heat to a gentle simmer. Cook uncovered for about 20 minutes until chicken is fully cooked.
- Finish stovetop dish: Remove the lid, stir the mixture until well combined, and turn off the heat.
- Cool and add dairy: Allow the butter chicken to cool for 5-10 minutes until liquid stops simmering, then stir in the yogurt and half-and-half, taking care to avoid curdling.
- Serve stovetop version: Serve hot over rice or cauliflower rice with naan and garnished with cilantro and toasted sesame seeds.
- Instant Pot preparation – mix ingredients: 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’s inner pot. Stir until mixed well.
- Add water and stir: Add ½ cup water, stirring again to ensure there is sufficient liquid at the bottom to prevent burning.
- Cook under pressure: Secure the Instant Pot lid and cook on high pressure for 10 minutes.
- Release pressure: When cooking completes, quickly release pressure, remove the lid, and stir to allow steam to escape from the mixture.
- Cool before adding dairy: Let the butter chicken rest in the Instant Pot for 10-15 minutes while stirring occasionally to further release steam and prevent yogurt curdling.
- Incorporate yogurt and half-and-half: After cooling, stir in the Greek yogurt and half-and-half until the sauce is creamy and homogeneous.
- Serve Instant Pot version: Serve over steamed rice or cauliflower rice with naan bread and garnish with fresh cilantro and toasted sesame seeds.
Notes
- Allowing the butter chicken mixture to cool before adding yogurt and half-and-half prevents the dairy from curdling.
- Freshly chopped cilantro and toasted sesame seeds add color, texture, and additional flavor as a garnish.
- This recipe is versatile and can be cooked in a slow cooker, on the stovetop, or using an Instant Pot to suit your kitchen setup and time constraints.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently to preserve creaminess.
- For a richer flavor, use whole milk Greek yogurt and full-fat half-and-half, but low-fat or fat-free versions also work well.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 7 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 34 g
- Cholesterol: 95 mg
Keywords: Indian butter chicken, slow cooker butter chicken, Instant Pot butter chicken, creamy chicken curry, garam masala chicken, Indian curry recipe
