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Served warm over fluffy rice with a side of soft naan, this creamy, spiced Indian Butter Chicken is comfort food at its finest.

When you let the chicken slowly simmer in its rich tomato sauce, something magical happens—the flavors deepen, the aroma fills the kitchen, and dinner feels like a cozy celebration.

Your family will love the tender chicken and the buttery, mildly spiced sauce, and you’ll love how effortless it is to make right in your slow cooker or Instant Pot.

This recipe brings all the crave-worthy flavor of your favorite Indian takeout—only fresher, lighter, and made entirely at home.

For the Butter Chicken

• Chicken – I like using boneless, skinless chicken breasts, but thighs work just as well if you prefer a richer, more tender result.
• Onions – These form the flavorful base of the sauce and add a touch of sweetness as they cook down.
• Red Bell Pepper – Adds color, freshness, and a mild sweetness that balances the spices.
• Carrots – They simmer down into the sauce, giving it body and a hint of natural sweetness.
• Garlic and Ginger – The heart of Indian cooking! Together they add warmth, spice, and a deep, aromatic flavor.
• Tomato Sauce and Tomato Paste – These two create the rich, velvety backbone of the butter chicken sauce.
• Curry Powder – Brings layers of savory spice and a golden color to the dish.
• Garam Masala – A signature Indian spice blend that adds warmth and depth; it usually includes cardamom, cinnamon, cumin, and coriander.
• Lemon Juice – A splash of acidity to brighten up all those creamy, rich flavors.
• Butter – True to its name, butter gives the sauce that signature silky finish.
• Salt – Enhances every layer of flavor (fine sea salt works best here).

For the Creamy Finish

• Greek Yogurt – Stirred in at the end for a tangy, creamy balance to the spices.
• Half-and-Half – Adds just the right amount of richness without being too heavy.

Optional for Serving

• Cooked Rice or Cauliflower Rice – To soak up that delicious sauce.
• Naan Bread – Soft, buttery, and perfect for scooping.
• Fresh Cilantro and Lime Wedges – Add brightness and a pop of color.
• Toasted Sesame Seeds – A subtle nutty crunch on top.

Indian Butter Chicken (Slow Cooker, Stovetop & Instant Pot)

This classic Indian dish is rich, creamy, and full of flavor — and it’s surprisingly easy to make at home! Whether you’re using a slow cooker, stovetop, or Instant Pot, you’ll end up with tender chicken in a luscious tomato-curry sauce.

Print Pin

Course: Dinner, Main Course

Cuisine: : Indian-Inspired

Keyword: Indian Butter Chicken (Slow Cooker, Stovetop & Instant Pot)

Prep Time: 20 minutes minutes

Cook Time: 4 hours hours 30 minutes minutes

Total Time: 4 hours hours 50 minutes minutes

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Ingredients

• 2 medium yellow onions, peeled and sliced (about 13 oz)
• 2 lbs boneless, skinless chicken breasts, 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 tbsp fresh ginger, minced (about a 2-inch piece)
• 3 tbsp curry powder
• 2 tsp garam masala
• ½ tsp fine salt
• 1 tbsp salted butter, cut into pieces*
• ½ cup plain Greek yogurt (whole, low-fat, or fat-free)
• ½ cup half-and-half

Optional for serving:

• Cooked white or cauliflower rice, naan, chopped fresh cilantro, lime wedges, and/or toasted sesame seeds

 

Instructions

Slow Cooker Method

1. Place the sliced onions on the bottom of a 6–8 quart slow cooker.
2. In a large bowl, combine chicken, bell pepper, carrots, tomato sauce, tomato paste, lemon juice, garlic, ginger, curry powder, garam masala, and salt. Toss well.
3. Add the chicken mixture over the onions in the slow cooker and top with butter pieces.
4. Cover and cook:
   • High: 4½ hours
   • Low: 6½ hours
5. When done, remove the lid and stir everything together. Turn off the heat.
6. Let cool for 5–10 minutes (until no longer steaming). Stir in yogurt and half-and-half. (Adding them too soon can cause curdling.)
7. Serve over rice or with naan. Garnish with cilantro, lime, and sesame seeds.

Stovetop Method

1. Heat 2 tsp olive oil in a large pot or Dutch oven over medium-high heat.
2. Add onions, bell pepper, and carrots. Sauté 7–8 minutes, until softened.
3. Add chicken, tomato sauce, tomato paste, spices, and 1 cup water. Stir well.
4. Add butter on top, cover, and simmer for about 20 minutes, until chicken is cooked through.
5. Turn off heat and let cool 5–10 minutes before stirring in yogurt and half-and-half.
6. Serve with rice or naan, garnished as desired.

Instant Pot Method

1. Add onions, chicken, bell pepper, carrots, tomato sauce, tomato paste, lemon juice, garlic, ginger, curry powder, garam masala, salt, butter, and ½ cup water to the Instant Pot. Stir to combine.
2. Seal lid and cook on High Pressure for 10 minutes.
3. Quick release pressure and stir well to release steam.
4. Let cool for 10–15 minutes before stirring in yogurt and half-and-half to prevent curdling.
5. Serve with rice or naan and garnish with cilantro or sesame seeds.

 

Recipe Notes

• Allow the mixture to cool slightly before adding yogurt and cream to avoid curdling. It’s still safe to eat if curdled, but the texture won’t be as creamy.
• Dairy-Free Options:
  • Use vegan butter instead of regular butter
  • Substitute coconut milk yogurt for Greek yogurt
  • Replace half-and-half with full-fat coconut milk

Cooking Methods & Timing Guide

• Cook Time:
  • Slow Cooker: 4 hours 30 minutes (high) or 6 hours 30 minutes (low)
  • Instant Pot: 10 minutes (pressure cook) + 15 minutes cooling
  • Stovetop: About 30 minutes
• Total Time:
  • Slow Cooker: ~4 hours 50 minutes (high)
  • Instant Pot: ~35–40 minutes
  • Stovetop: ~50 minutes

Nutrition

Calories: 298 kcal | Carbohydrates: 21 g | Protein: 38 g | Fat: 6 g | Saturated Fat: 3 g | Cholesterol: 99 mg | Sodium: 415 mg | Potassium: 720 mg | Fiber: 4 g | Sugar: 13 g | Vitamin A: 3250 IU | Vitamin C: 22 mg | Calcium: 80 mg | Iron: 2 mg

Dietary Info: Egg-Free | Gluten-Free | Grain-Free | High-Protein | Nut-Free

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1. Can I use chicken thighs instead of chicken breasts?
   Absolutely! I often do. Chicken thighs stay extra juicy and soak up the sauce beautifully. If you prefer leaner meat, go with breasts — but thighs are your secret weapon for restaurant-style tenderness.

2. How do I control the spice level?
   Easy fix. If you love heat, toss in a pinch of cayenne or an extra sprinkle of garam masala. Want to keep it mild and kid-friendly? Cut back on the curry powder or use a gentle blend. The beauty of this recipe is that you’re in charge of the spice dial!

3. My sauce turned out too thin — what went wrong?
   It probably just needs a little more simmer time. Let it bubble away uncovered until it thickens up. And if you added the yogurt or cream too early while it was still super hot, it might have separated a bit — don’t worry, still tastes amazing!

4. Can I make it ahead or freeze it?
   Oh yes — Butter Chicken loves being made ahead. In fact, the flavor gets even better the next day. Store in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently and stir in a splash of cream or yogurt to bring it back to life.
5.  I don’t have heavy cream — what can I use instead?
   No problem. Half-and-half or Greek yogurt works like a charm. You’ll still get that luscious creamy texture without feeling like you need a nap afterward. If you’re dairy-free, use full-fat coconut milk — delicious!

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