Indian Butter Chicken (Stovetop, Instant Pot & Slow Cooker)
This Indian Butter Chicken is rich, creamy, and packed with bold, comforting flavour. Made easily on the stovetop (with Instant Pot and slow cooker options), it’s the perfect way to enjoy a takeout favourite at home—especially when you’re craving something cozy and satisfying.
For the last few years, especially after moving to Toronto, I’ve had so many chances to try different kinds of cuisine—and Indian food quickly became one of my absolute favourites.
There’s just something about those rich, comforting sauces and the way all the spices come together that makes it so satisfying. Butter chicken, in particular, completely won me over… and honestly, if you’ve never had it before, you’re seriously missing out.
I had actually been making this recipe for years before I ever shared it on the blog back in 2017. At the time, I was all about finding an easy way to recreate those flavours at home (hello Instant Pot phase!), and this one quickly became a go-to. The kind of recipe that makes you want to do a little happy dance in the kitchen… you know the feeling.
One of the things that really makes this recipe work is taking the time to cook the garlic, ginger, and spices in butter first—it brings out so much flavour and makes the sauce incredibly rich and comforting.
Over time though, as I kept making it (and did a bit more research into traditional ingredients), I started refining it. The biggest change was switching from coconut milk to heavy cream for a richer, more classic butter chicken flavour.
Coconut milk still works and tastes great, but it’s more commonly used in Thai-style curries, whereas traditional butter chicken typically uses cream.
And honestly? No matter how you make it, this butter chicken is hard to resist. The sauce is so rich and flavourful, you might just be tempted to grab a spoon… or just drink it right up with a straw. 😉
I hope you enjoy this recipe! ❤️ If you give it a try, please let me know how it turned out for you in the comments section at the bottom of the page or share a pic of your om noms on Instagram and tag @dishesanddustbunnies! ❤️
Why You’ll Love This Recipe
This Indian Butter Chicken is rich, creamy, and packed with bold, comforting flavour that tastes just like your favourite takeout. It’s made with simple ingredients and works on the stovetop, Instant Pot, or slow cooker. Once you try it, it’s the kind of recipe you’ll keep coming back to again and again.
Be sure to see the recipe card at the bottom of the post for full ingredients & instructions!
How to make Indian Butter Chicken – Overview
You can find the full recipe details, including ingredient amounts and the full instructions in the recipe card at the bottom of this post, but first, here's a quick overview of how to make Indian Butter Chicken!
This recipe starts by blending onions and garlic into a smooth paste, then cooking it in butter with a blend of spices to build a rich, flavourful base. Tomato paste is added to deepen the sauce, followed by chicken, stock, and cream to create that signature smooth, creamy texture. Everything simmers until thick, rich, and absolutely irresistible.
Frequently Asked Questions
Which cooking method do you recommend most?
I personally recommend the stovetop method. As it simmers, it develops that rich, creamy, thick texture you’d expect from butter chicken. The Instant Pot creates great flavour too, but even after simmering, it can take longer to achieve that same thickness. Overall, I find the stovetop method to be the most efficient and consistent.
Why do you blend the onions and garlic?
Blending them creates a smooth base that helps give the sauce that rich, creamy texture butter chicken is known for.
Why cook the spices in butter first?
Cooking the spices in butter helps release their flavour and makes the sauce much more rich and aromatic.
Can I make this less spicy?
Yes! You can reduce the cayenne pepper or leave it out altogether. If you’ve already made the dish and find it too spicy, try stirring in a little extra cream after simmering—it helps mellow the heat.
Can I use pre-minced garlic instead of fresh?
You can, but fresh garlic will give the best flavour in this recipe.
Storage, Reheating & Freezing
Storage:
Store leftover butter chicken in an airtight container in the fridge for up to 3–4 days.
Reheating:
Reheat gently on the stovetop over medium-low heat, stirring occasionally until warmed through. You can add a splash of cream or a bit of chicken stock to loosen the sauce if it thickens too much.
Freezing:
Butter chicken freezes well. Let it cool completely, then store in a freezer-safe container for up to 2–3 months. Thaw in the fridge overnight before reheating.
What Can I Serve This With?
This Indian Butter Chicken is absolutely perfect served over a bed of fluffy basmati rice to soak up all that rich, creamy sauce. I also love pairing it with warm naan bread for scooping—honestly, it’s hard to beat that combination. To balance out the richness, a simple fresh salad on the side works really well too, something light and crisp to round out the meal. If you enjoy a bit of heat, Indian mixed pickles are also a really tasty addition—those are actually one of my son Donnie’s favourite things to have alongside this!
Other Recipes You'll Enjoy
If you enjoy meals like this, you’ll probably find yourself leaning toward other cozy, flavour-packed dinners and simple chicken recipes that come together easily but still feel really satisfying. I tend to come back to comfort food-style meals like this often, especially ones that are rich, hearty, and perfect for a relaxed dinner at home.
Indian Butter Chicken (Stovetop, Instant Pot & Slow Cooker)
- Total Time: 1 hour 5 minutes
- Yield: 4–6 servings 1x
Ingredients
- 2 onions
- 8 cloves garlic
- 2 lbs boneless, skinless chicken breast, cut into cubes
- 1 cup butter
- 2 tsp garam masala
- 1 tsp cayenne pepper – more or less depending on your tastes
- 5 tsp curry powder
- 2 tsp cumin
- 2 tsp ground ginger
- 1 tsp salt
- 2 cans (6 oz each) tomato paste
- 2 cups chicken stock
- 2 cups heavy cream
- Fresh cilantro, chopped (for garnish)
Instructions
Stovetop Method (Recommended Method)
- In a food processor, blend the onions and garlic into a smooth paste.
- In a large pot or deep skillet, melt the butter over medium heat.
- Add the onion and garlic paste and cook for about 5 minutes, stirring frequently.
- Add garam masala, cayenne pepper, curry powder, cumin, ground ginger, and salt. Cook for another 5 minutes to develop flavor.
- Stir in the tomato paste and cook for a few minutes to deepen the flavor.
- Add the chicken and cook for about 5 minutes, stirring occasionally.
- Pour in the chicken stock and heavy cream, stirring to combine.
- Bring to a simmer, then reduce heat and cook uncovered for about 20–25 minutes, stirring occasionally, until the chicken is fully cooked and the sauce thickens.
- If desired, simmer longer to reduce the sauce further. Garnish with fresh cilantro and serve with basmati rice and naan bread.
Instant Pot Method
- Turn the Instant Pot to sauté mode and melt the butter.
- Blend onions and garlic into a smooth paste, then add to the pot and cook for about 5 minutes.
- Add spices and cook for another 5 minutes.
- Stir in the tomato paste and cook briefly.
- Add chicken and cook for about 5 minutes.
- Add chicken stock and heavy cream, stirring to combine.
- Seal the lid and cook on high pressure (Meat/Stew setting) for 35 minutes.
- Allow a natural pressure release for 10 minutes, then quick release remaining pressure.
- Turn to sauté mode and simmer uncovered for about 10 minutes to reduce the sauce if needed. Garnish with fresh cilantro and serve with basmati rice and naan bread.
Slow Cooker Method
- Blend onions and garlic into a smooth paste.
- Cook the paste in butter on the stovetop for about 5 minutes.
- Add spices and cook for another 5 minutes.
- Stir in the tomato paste and cook briefly.
- Transfer mixture to the slow cooker.
- Add chicken, chicken stock, and heavy cream. Stir well.
- Cook on high for 4–6 hours or low for 6–8 hours.
- Stir well before serving, garnish with fresh cilantro, and serve with basmati rice and naan bread.
Notes
Chicken thighs can be used instead of chicken breast if preferred.
Adjust cayenne pepper to control spice level.
This recipe was originally published in 2017 using coconut milk, but as I’ve made it more over the years and done more research on traditional ingredients, I’ve updated it to use heavy cream instead. Coconut milk can still be used if you prefer, but it’s more commonly used in Thai curries.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stovetop (Instant Pot & Slow Cooker options included)
- Cuisine: Indian-inspired
