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.

Indian Butter Chicken

Name: Indian Butter Chicken
Prep time: 20 min
Cook time: PT-484826H18M38S
Total time: PT-484826H18M38S
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

Description

This easy Indian Butter Chicken is a creamy, slow-cooked comfort food made with tender chicken, vegetables, and warm spices. A perfect weeknight dish for anyone craving quick, wholesome meals with bold flavor.

Ingredients

Scale

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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Instructions

Layer the Base: Add the sliced onions to the bottom of your slow cooker to create a sweet foundation that prevents sticking and adds flavor as they soften.
Mix the Chicken and Veggies: In a large bowl, combine the chicken, red bell pepper, carrots, tomato sauce, tomato paste, lemon juice, garlic, ginger, curry powder, garam masala, and salt. Toss until everything is evenly coated in the spices and sauce.
Load the Slow Cooker: Transfer the chicken mixture to the slow cooker on top of the onions. Dot the top with small pieces of chilled butter, which will melt into the sauce during cooking.
Cook the Dish: Cover and cook on high for 4½ hours or on low for 6½ hours, until the chicken is fully cooked and the vegetables are tender. The chicken should shred easily and no longer be pink in the center.
Cool and Add Dairy: Once cooking is complete, turn off the slow cooker and let it rest for 10 minutes. This prevents curdling when adding dairy. Gently stir in the yogurt and half-and-half until fully incorporated and creamy.
Serve and Enjoy: Spoon the butter chicken over rice or cauliflower rice. Garnish with chopped cilantro, a squeeze of lime, and toasted sesame seeds for extra flavor and texture.

Notes

Make sure to let the mixture cool slightly before adding yogurt to avoid curdling. For a thicker sauce, leave the lid off for the last 30 minutes of cooking. You can freeze this meal before or after cooking, but always add yogurt and half-and-half after reheating, not before freezing. Instant Pot and stovetop methods work as well—just adjust the cooking time accordingly.

Prep Time: 20 minutes
Cook Time: 4.5–6.5 hours
Category: Dinner
Method: Slow Cooker
Cuisine: Indian-Inspired

Nutrition

Serving Size: 1⅓ cups
Calories: 298
Sugar: 13g
Sodium: 415mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 4g
Protein: 38g
Cholesterol: 99mg