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Slow Cooker Indian Butter Chicken Recipe

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4.3 from 4 reviews

This rich and creamy Indian Butter Chicken recipe offers three versatile cooking methods—slow cooker, stovetop, and Instant Pot—to prepare tender chicken in a fragrant curry sauce with a perfect balance of spices, tomato, and dairy. Featuring a luscious blend of onions, bell peppers, carrots, garlic, ginger, and warming spices like curry powder and garam masala, finished with butter, yogurt, and half-and-half, this dish is ideal served over rice or with naan bread for an authentic and comforting meal.

Ingredients

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

  • 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 Seasonings

  • 3 tablespoons curry powder
  • 2 teaspoons garam masala
  • ½ teaspoon fine salt

Dairy and Fats

  • 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

  1. Prepare Ingredients: Peel, halve, and slice onions; dice bell pepper and carrots; mince garlic and grate ginger. Cube chicken breast into bite-size pieces for even cooking.
  2. Slow Cooker Method - Layer Onions: Place sliced onions in the bottom of a 6- or 8-quart slow cooker, creating a bed for the chicken mixture.
  3. Mix Chicken and Vegetables: In a large bowl, combine chicken, bell pepper, carrots, tomato sauce, tomato paste, lemon juice, garlic, ginger, curry powder, garam masala, and salt. Toss until ingredients are well coated and mixed.
  4. Add to Slow Cooker and Butter: Spoon the chicken and vegetable mixture over the onions in the slow cooker. Dot the top with chilled butter pieces to enhance richness.
  5. Cook Slowly: Cover with lid and cook on high for 4½ hours or on low for 6½ hours, allowing flavors to meld and chicken to become tender.
  6. Finish and Stir: Remove lid, stir the ingredients thoroughly to combine juices and vegetables, then turn off the slow cooker.
  7. Add Dairy: After the heat reduces and steam subsides (about 5-10 minutes), gently stir in the Greek yogurt and half-and-half to enrich the curry without curdling.
  8. Serve: Pair the butter chicken over hot cooked rice or cauliflower rice, and optionally with naan bread. Garnish with chopped fresh cilantro and toasted sesame seeds for added aroma and visual appeal.
  9. Stovetop Method - Sauté Vegetables: Heat 2 teaspoons olive oil in a large pot or Dutch oven over medium-high heat. Add onions, bell pepper, and carrots, cooking for 7-8 minutes until tender and fragrant.
  10. Add Chicken and Spices: Stir in cubed chicken, curry powder, garam masala, tomato sauce, tomato paste, salt, and 1 cup of water to create a simmering base.
  11. Simmer with Butter: Dot butter over the mixture and cover with a lid. Allow chicken to cook thoroughly, stirring occasionally, about 20 minutes.
  12. Finish Stovetop: Remove lid, stir mixture to meld flavors, turn off heat, and once it cools slightly (5-10 minutes), fold in yogurt and half-and-half carefully.
  13. Instant Pot Method - Combine Ingredients: Add 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 well.
  14. Add Water: Pour in ½ cup water, stirring again to make sure some liquid sits at the bottom for pressure cooking.
  15. Pressure Cook: Lock the lid, set to high pressure, and cook for 10 minutes.
  16. Release Pressure and Cool: Perform a quick pressure release, remove lid, and stir the chicken mixture to release steam. Let it cool for 10-15 minutes to avoid curdling when adding dairy.
  17. Add Dairy: Gently stir in Greek yogurt and half-and-half after cooling.
  18. Serve: Present butter chicken over warm rice or cauliflower rice, with naan and garnishes as desired.

Notes

  • Allow the mixture to cool before adding yogurt and half-and-half to prevent curdling.
  • The recipe can be prepared using slow cooker, stovetop, or Instant Pot methods depending on your time and equipment.
  • Use whole, low-fat, or fat-free Greek yogurt based on preference and dietary needs.
  • Serving with naan bread or steamed rice complements the rich curry sauce perfectly.
  • Adjust spice levels by modifying the amount of curry powder and garam masala for milder or spicier flavor.
  • Butter pieces added during cooking enhance the creamy texture and richness.
  • For a lower-calorie option, substitute half-and-half with milk or reduce butter quantity slightly.
  • Garnish with fresh cilantro and toasted sesame seeds for authentic flavor and presentation.

Find it online: https://cozyplatter.com/slow-cooker-indian-butter-chicken-recipe/