Ingredients

• 2 medium yellow onions, peeled, cut in half and sliced (~13 oz)
• 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 tablespoon minced fresh ginger (~2-inch piece)
• 3 tablespoons curry powder
• 2 teaspoons garam masala (seasoning that usually combines cardamom, cinnamon, cloves, ground cumin, black pepper, and coriander)
• ½ teaspoon fine salt
• 1 tablespoon salted butter, chilled and cut into pieces*
• ½ cup plain Greek yogurt (whole, low-fat, or fat-free)
• ½ cup half-and-half

Instructions

Slow Cooker Directions

1. Arrange the sliced onions in an even layer across the bottom of a 6-quart or 8-quart slow cooker.
2. In a large mixing bowl, combine the cubed chicken, bell pepper, carrots, tomato sauce, tomato paste, lemon juice, garlic, ginger, curry powder, garam masala, and salt. Mix until everything is evenly coated.
3. Spoon the chicken mixture over the onions in the slow cooker.
4. Scatter the butter pieces over the top.
5. Cover and cook on high for 4 ½ hours or on low for 6 ½ hours.
6. Once cooking is complete, remove the lid and stir thoroughly. Turn off the slow cooker.
7. Allow the mixture to stop bubbling and release excess steam for about 5–10 minutes. Then stir in the yogurt and half-and-half. (Adding them too soon may cause curdling.)
8. Serve over hot rice or cauliflower rice, alongside naan if desired. Garnish with cilantro and toasted sesame seeds.

Stovetop Directions

1. Set a large pot or Dutch oven over medium-high heat. Add 2 teaspoons olive oil and swirl to coat the bottom.
2. Add the onions, bell pepper, and carrots. Cook for 7–8 minutes, stirring occasionally, until softened.
3. Stir in the chicken, spices, tomato sauce, tomato paste, and 1 cup water.
4. Place the butter pieces on top of the mixture and cover with a lid.
5. Simmer for about 20 minutes, or until the chicken is fully cooked.
6. Remove the lid, stir well, and turn off the heat.
7. Let the mixture cool for 5–10 minutes until it is no longer actively simmering. Stir in the yogurt and half-and-half. (Cooling slightly helps prevent curdling.)
8. Serve as desired with rice or naan and finish with garnishes.

Instant Pot Directions

1. Add the onions, chicken, bell pepper, carrots, tomato sauce, tomato paste, lemon juice, garlic, ginger, curry powder, garam masala, salt, and butter to the inner pot. Stir to combine.
2. Pour in ½ cup water and mix again, ensuring there is some liquid at the bottom of the pot.
3. Secure the lid and set to cook on high pressure for 10 minutes.
4. When the timer ends, perform a quick pressure release and carefully remove the lid. Stir to release excess steam.
5. Let the butter chicken rest in the pot for 10–15 minutes, stirring occasionally to help it cool. (This step is important to keep the yogurt from curdling.)
6. Once slightly cooled, stir in the yogurt and half-and-half.
7. Serve over rice or cauliflower rice with naan and your favorite toppings.

• Letting the mixture cool briefly before adding the yogurt is key to maintaining a smooth, creamy sauce. If curdling occurs, it’s still safe to eat, though the texture may change.