Go Back

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
Cook Time: 4 hours 30 minutes
Total Time: 4 hours 50 minutes
-
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
Save