Indian Butter Chicken

Name: Indian Butter Chicken
Prep time: 20 min
Cook time: PT-484479H31M10S
Total time: PT-484479H31M10S
Cuisine: Indian-Inspired
Ingredients: 2 medium yellow onions, peeled and sliced; 2 lbs boneless skinless chicken breast, cubed; 1 medium red bell pepper, diced; 3 medium carrots, diced; 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; 3 tablespoons curry powder; 2 teaspoons garam masala; ½ teaspoon fine salt; 1 tablespoon salted butter, chilled and cubed; ½ cup plain Greek yogurt; ½ cup half-and-half; Optional for serving: jasmine rice, cauliflower rice, naan, chopped cilantro, lime wedges, toasted sesame seeds

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I still remember the first time I tasted butter chicken—it was a chilly evening, and I stumbled into a cozy Indian restaurant, drawn in by the warm, aromatic air drifting through its open door. The dish I ordered—murgh makhani, or Indian butter chicken—came out piping hot, creamy, and deeply spiced without being overwhelming. I was hooked. Naturally, I wanted to recreate that magic at home. But as a novice cook at the time, the idea of tackling an Indian dish felt daunting.

Fast forward a few years and many trial-and-error kitchen adventures later, I’ve landed on a version of butter chicken that’s perfect for beginners. It’s made in a slow cooker, packed with veggies and lean protein, and uses everyday pantry staples. Even better? The spices are warm and comforting, not too hot, making this a dish the whole family will love. If you’re looking for quick and healthy meals that feel gourmet but are truly simple, this easy sheet pan dinner alternative is your new go-to.

Why This Recipe is Special

Unlike traditional butter chicken, which can be heavy and complex, this version is a lightened-up, hands-off wonder. It blends the rich, creamy texture you expect from a good lemon herb chicken recipe (thanks to yogurt and half-and-half) with the bold but balanced flavors of Indian cuisine. Designed for the slow cooker, this dish lets you “set it and forget it,” making it a stress-free solution for busy nights.

It’s also incredibly adaptable—perfect for meal prep, freezer storage, or dietary tweaks like going dairy-free. Whether you’re cooking for picky eaters, health-conscious friends, or just yourself, this butter chicken delivers comfort and satisfaction every time.

Ingredients and Preparation

Let’s walk through what goes into this dish and why each component matters. No measurements here—just the ingredients and their roles so you understand what’s going on in the pot.

Chicken Breast (Boneless, Skinless)
The star of the dish. Chicken breast is lean and tender, soaking up the curry sauce beautifully without becoming heavy.

Yellow Onions
Sliced and layered into the slow cooker first, these create a sweet, caramelized base that balances the spices.

Red Bell Pepper
Adds a hint of sweetness and crunch while boosting the fiber and vitamin C content.

Carrots
Naturally sweet and hearty, carrots blend into the sauce during cooking and help create a velvety texture.

Tomato Sauce and Tomato Paste
Together, these create the base of the curry—rich, slightly tangy, and deep red in color. The paste intensifies the flavor.

Lemon Juice
Brightens the dish with acidity, balancing out the creaminess of the final sauce.

Garlic and Ginger
Aromatic powerhouses that bring depth and warmth. They’re essential in many Indian recipes and boost the dish’s anti-inflammatory benefits.

Curry Powder and Garam Masala
These two spice blends define the flavor profile. Curry powder is earthy and mild, while garam masala is fragrant and complex with notes of cinnamon, cumin, and coriander.

Salted Butter
Just a touch of butter enriches the sauce, giving it that signature silky texture without making it greasy.

Plain Greek Yogurt and Half-and-Half
Stirred in at the end, these dairy elements mellow the spices and add creaminess. Yogurt also tenderizes the chicken.

Alternative Ingredients

Use full-fat coconut milk and coconut yogurt for a dairy-free version.
Sub in zucchini or spinach if you’re low on carrots or bell peppers.

Swap chicken thighs for a juicier, slightly richer result.

Step-by-Step Instructions

Step 1
Layer sliced onions at the bottom of your slow cooker. This prevents sticking and infuses the dish with sweetness as it cooks.

Step 2
In a mixing bowl, combine chicken, bell pepper, carrots, tomato sauce, tomato paste, lemon juice, garlic, ginger, curry powder, garam masala, and salt. Toss everything well until coated evenly.

Step 3
Spoon the chicken mixture over the onions in the slow cooker. Dot small pieces of chilled butter across the top.

Step 4
Cover and cook on high for 4.5 hours or on low for 6.5 hours. The chicken should be cooked through and the vegetables tender.

Step 5
Once cooking is complete, turn off the slow cooker and let the dish rest, uncovered, for about 10 minutes. This helps the steam dissipate and prevents curdling when dairy is added.

Step 6
Gently stir in the yogurt and half-and-half until fully combined. If the sauce seems thin, let it sit a few minutes longer—it will thicken slightly as it cools.

Step 7
Serve hot over rice, cauliflower rice, or with naan. Garnish with chopped cilantro, lime wedges, or sesame seeds if desired.

Beginner Tips and Notes

Curdling Trouble? Always let the dish cool slightly before adding yogurt or cream to avoid curdling. If it does happen, don’t worry—it’s still safe to eat, just not as smooth.

Too Spicy or Too Mild? Taste your spice blends before using. Add a pinch of cayenne or smoked paprika for more heat.
Vegetables Overcooked? Dice them slightly larger next time, or add more toward the end if using the stovetop method.
Tool Tips: No slow cooker? A Dutch oven on the stovetop or an Instant Pot will also work. You’ll just need to adjust the cooking time (see method above).

Efficient Prep: Chop and measure all ingredients a day ahead to make this a true dump-and-go recipe.

Serving Suggestions

Classic Pairings: Jasmine rice or fluffy basmati is ideal. For a low-carb twist, go with cauliflower rice.
Sides That Shine: Serve with warm naan bread and a side of cooling cucumber raita or mint chutney.

Garnish Ideas: Fresh cilantro, lime juice, and a sprinkle of toasted sesame seeds elevate the flavor and presentation.
Leftover Love: Store in an airtight container in the fridge for up to 3 days, or freeze (without the dairy) for up to 3 months. Reheat gently on the stove and stir in the dairy just before serving.

Ready to Try It?

Butter chicken might sound like an advanced dish, but with this recipe, it’s easy enough for a weeknight dinner and impressive enough for guests. If you’ve never cooked Indian food before, this is the perfect place to start. It’s a gateway into a world of warm spices and cozy comfort.

If you try it out, let me know in the comments—what worked, what you changed, and how your kitchen smelled while it cooked! Cooking should feel exciting, not intimidating. So grab your slow cooker, trust the process, and enjoy the magic of homemade Indian butter chicken.

FAQ About Indian Butter Chicken

Can I make this Indian Butter Chicken dairy-free?

Yes! You can replace the Greek yogurt with coconut yogurt and swap the half-and-half with full-fat canned coconut milk. Use vegan butter in place of the regular butter for a fully dairy-free version.

What’s the best way to avoid curdling the yogurt in the sauce?

Allow the dish to cool for about 10 minutes after cooking before stirring in the yogurt and half-and-half. This prevents curdling and ensures a smooth, creamy texture.

Can I use chicken thighs instead of chicken breasts?

Absolutely. Chicken thighs are slightly fattier, which makes them even more tender and flavorful in slow-cooked dishes like this.

How spicy is this butter chicken?

This version is quite mild, making it kid-friendly. If you like more heat, add a pinch of cayenne pepper or use a spicier curry powder.

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