Indian Butter Chicken

This Butter Chicken (Murgh Makhani) from The Real Food Dietitians offers a creamy, flavorful take on the classic North Indian dish. Tender chicken is cooked in a spiced tomato-based sauce with garam masala, curry powder, garlic, and ginger for a warm, aromatic base. Enriched with butter, Greek yogurt, and half‑and‑half, the result is luxuriously smooth and mildly tangy. It’s perfect for comforting weeknight meals or casual gatherings. You can prepare it in the slow cooker, Instant Pot, or on the stovetop, and serve it with rice or naan for a hearty, satisfying dinner. 

Ingredients (serves ~6)

For the dish

• 2 medium yellow onions (~13 oz), sliced

• 2 lbs boneless, skinless chicken breast, 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 (~2‑inch piece)

• 3 Tbsp curry powder

• 2 tsp garam masala

• ½ tsp salt

• 1 Tbsp salted butter, chilled, cut into pieces

• ½ cup plain Greek yogurt

• ½ cup half‑and‑half 

Optional garnishes/serving

• Cooked white rice or cauliflower rice

• Naan bread

• Chopped fresh cilantro

• Lime wedges

• Toasted sesame seeds
  
  

Directions

Slow Cooker

1. Layer sliced onions in the bottom of a 6–8 qt slow cooker.

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

3. Add this mixture over the onions. Dot butter pieces on top.

4. Cook on high for 4½ hours or low for 6½ hours.

5. Remove lid, stir to combine. Let sit 5–10 minutes to cool slightly, then stir in Greek yogurt and half‑and‑half.

6. Serve with your choice of rice or naan and garnish. 

Stovetop

1. Heat 2 tsp olive oil in a large pot or Dutch oven over medium‑high.

2. Add onions, bell pepper, and carrots; cook 7–8 minutes until tender.

3. Stir in chicken, spices, tomato sauce, tomato paste, and 1 cup water.

4. Dot butter on top and cover. Simmer until chicken is cooked through (~20 minutes).

5. Remove from heat, let cool 5–10 minutes. Stir in yogurt and half‑and‑half.

6. Serve warm.

Instant Pot

1. Place onions, chicken, bell pepper, carrots, tomato sauce, paste, lemon juice, garlic, ginger, spices, salt, and butter into the pot. Mix.

2. Add ½ cup water under ingredients.

3. Lock lid and cook on high pressure for 10 minutes.

4. Quick-release pressure, stir. Let cool 10–15 minutes. Stir in yogurt and half‑and‑half.

5. Serve with rice or naan and garnish.
   
   

Nutritional Information (per serving, serves ~6)

(Approximate; may vary based on ingredients and portion size)

• Calories: ~450 kcal

• Protein: ~35 g

• Total Fat: ~18–22 g

• Carbohydrates: ~20–25 g

• Fiber: ~3–4 g

• Sodium: Moderate–high (from tomato sauce and added salt)

• Cholesterol: Moderate (from dairy and chicken)