Indian Butter Chicken
A creamy, spiced butter chicken that is both comforting and quick to make, perfect for family dinners or entertaining guests.
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.
Notes
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 or frozen for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or microwave. You can add vegetables like spinach or peas for extra nutrition, or try using different proteins, such as shrimp or chickpeas, for a vegetarian option. If you like it spicy, feel free to add a pinch of red chili flakes to the mixture before cooking.