Description
This Slow Cooker Butter Chicken recipe delivers tender, flavorful chicken thighs simmered in a rich and creamy tomato-based sauce infused with traditional Indian spices. Perfectly cooked in a slow cooker for effortless preparation, it’s a comforting dish best served with basmati rice and warm naan bread.
Ingredients
Scale
Main Ingredients
- 2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 can (15 oz) tomato sauce
- 1 can (14 oz) coconut milk
- 1/2 cup plain Greek yogurt
- 1/4 cup heavy cream
- 1/4 cup unsalted butter, cut into small pieces
Spices
- 3 tablespoons garam masala
- 1 tablespoon curry powder
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 teaspoon turmeric
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
For Serving
- Fresh cilantro, chopped (for garnish)
- Cooked basmati rice
- Naan bread
Instructions
- Prepare the Ingredients: Cut the chicken thighs into bite-sized pieces. Finely chop the onion, and mince the garlic and ginger to prepare for cooking.
- Combine Ingredients in Slow Cooker: In a 6-quart slow cooker, add the chopped onion, garlic, and ginger. Pour in the tomato sauce, coconut milk, Greek yogurt, and heavy cream. Stir in the garam masala, curry powder, ground cumin, paprika, turmeric, chili powder, salt, black pepper, cinnamon, and cayenne pepper (if using) to create a well-blended sauce.
- Add the Chicken: Add the cut chicken pieces to the slow cooker and stir thoroughly to coat them evenly with the sauce and spices, ensuring every piece is well-seasoned.
- Cook: Cover the slow cooker with the lid and cook on low heat for 6-8 hours or on high for 3-4 hours. The chicken should become tender and fully cooked, absorbing all the flavors from the sauce.
- Finish the Dish: About 15 minutes before serving, stir in the butter, allowing it to melt and blend smoothly into the sauce for creaminess and richness. Taste and adjust seasoning as needed to balance flavors.
- Serve: Serve the butter chicken hot over a bed of cooked basmati rice. Garnish with freshly chopped cilantro and offer naan bread on the side for dipping into the luscious sauce.
Notes
- You can adjust the cayenne pepper quantity or omit it based on your heat preference.
- Using chicken thighs keeps the meat juicy and tender, but you can use chicken breast if preferred, adjusting cooking time accordingly.
- For a dairy-free version, substitute Greek yogurt and heavy cream with coconut cream.
- This dish tastes even better the next day as flavors deepen overnight.
- Spoil leftovers within 3 days and store in an airtight container refrigerated.
