Butter Chicken Bliss: A Creamy Delight!
Unveiling the Comfort of Indian Butter Chicken
There’s something undeniably comforting about a creamy, spiced butter chicken, especially when it fills your kitchen with aromatic fragrances that transport you straight to India. I first learned to make this dish while experimenting with various Indian recipes, and it quickly became a family favorite. Its velvety texture, vibrant colors, and a medley of flavors not only make it a standout meal for special occasions but also an ideal dish for those busy weeknights when you crave something hearty and satisfying. Trust me, once you taste this dish, it will quickly become a staple in your home as well.
Why You’ll Love This Dish
What makes this Indian butter chicken truly special? This recipe is not only quick and easy, but it’s also budget-friendly and a hit with both adults and kids! Perfect for family dinners or even entertaining guests, the creamy sauce paired with tender chicken balances spices in a way that is approachable for even the most hesitant of palates. Whether it’s an everyday meal or a weekend feast, butter chicken consistently brings warmth to the table.
“This is my go-to recipe for butter chicken! So flavorful and the family loves it!” – Happy Home Cook
The Cooking Process Explained
Making Indian butter chicken is easier than you might think. You can prepare it in a slow cooker, on the stovetop, or even in an Instant Pot, depending on your schedule and preference. Below, you’ll find a straightforward steps that simplify the cooking process and break down the essential ingredients you’ll need.
What You’ll Need
For this delightful dish, gather the following 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
Feel free to modify ingredients based on dietary restrictions or availability. For instance, Greek yogurt could be substituted with coconut milk for a dairy-free version.
Directions to Follow
- Begin by layering the sliced onions in the bottom of your slow cooker.
- In a large bowl, mix together the cubed chicken, bell pepper, carrots, tomato sauce, tomato paste, lemon juice, garlic, ginger, curry powder, garam masala, and salt until well combined.
- Pour the chicken mixture over the onions in the slow cooker. Place pieces of butter on top.
- Cover the slow cooker and cook on high for about 4 ½ hours or low for 6 ½ hours.
- Once cooked, stir the mixture until well combined. Allow it to cool slightly (5-10 minutes) before adding the yogurt and half-and-half to prevent curdling.
- Serve over hot cooked rice, cauliflower rice, or with naan bread, garnished with fresh cilantro and toasted sesame seeds.
For stovetop preparation, heat some olive oil in a large pot or Dutch oven. Cook the onions, bell pepper, and carrots for about 7-8 minutes until tender. Add the chicken and cook until done—typically about 20 minutes—for a delicious, quicker alternative.
Best Ways to Enjoy It
This butter chicken is incredibly versatile. Serve it over fluffy basmati rice or alongside warm naan to soak up that irresistible curry sauce. For a healthier twist, consider pairing it with cauliflower rice. Don’t forget to sprinkle fresh cilantro and sesame seeds on top for an added layer of flavor and visual appeal.
Keeping Leftovers Fresh
To store leftovers, allow the dish to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days. For longer storage, you can freeze the butter chicken in a freezer-safe container for up to 3 months. When you’re ready to enjoy it again, simply thaw overnight in the fridge and reheat on the stovetop or microwave until warmed through.
Extra Advice
- Instead of just using chicken breasts, try adding some bite-sized pieces of juicy chicken thighs for more flavor and moisture.
- If you like it spicy, feel free to add a pinch of red chili flakes to the mixture before cooking.
- Always allow the dish to cool for a few minutes before introducing dairy products like yogurt to prevent curdling.
Creative Twists
Want to try something different? Consider adding vegetables like spinach or peas for extra nutrition. You can also try using different proteins, such as shrimp or chickpeas for a vegetarian option. Experimenting with different spices can yield unique flavors as well!
Your Questions Answered
How long does this dish take to prepare?
Preparation is relatively quick, requiring only about 15-20 minutes before cooking, and the total cooking time ranges from 4 ½ hours on high in a slow cooker to 10 minutes on high pressure in an Instant Pot.
Can I make this dish ahead of time?
Absolutely! This dish can be prepared in advance and stored in the fridge or freezer, making it perfect for meal prepping or getting a head start on your dinner plans.
Is there a way to make it dairy-free?
Yes! Swap the Greek yogurt and half-and-half for coconut milk and adjust spices as needed for a dairy-free version that still packs a ton of flavor.
Enjoy this incredible Indian butter chicken with your loved ones, and watch it become a cherished part of your family meals!
Indian Butter Chicken
Ingredients
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
- ½ lemon juice of ½ lemon
- 2 cloves garlic, 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) Can be substituted with coconut milk for a dairy-free version.
- ½ cup half-and-half Can be substituted with coconut milk for a dairy-free version.
Instructions
Preparation
- Layer the sliced onions in the bottom of your slow cooker.
- In a large bowl, mix together the cubed chicken, bell pepper, carrots, tomato sauce, tomato paste, lemon juice, garlic, ginger, curry powder, garam masala, and salt until well combined.
- Pour the chicken mixture over the onions in the slow cooker. Place pieces of butter on top.
- Cover the slow cooker and cook on high for about 4 ½ hours or low for 6 ½ hours.
- Once cooked, stir the mixture until well combined. Allow it to cool slightly (5-10 minutes) before adding the yogurt and half-and-half to prevent curdling.
Serving
- Serve over hot cooked rice, cauliflower rice, or with naan bread, garnished with fresh cilantro and toasted sesame seeds.
Stovetop Preparation
- For stovetop preparation, heat some olive oil in a large pot or Dutch oven.
- Cook the onions, bell pepper, and carrots for about 7-8 minutes until tender.
- Add the chicken and cook until done, typically about 20 minutes.
