Description
Slow Cooker Butter Chicken is a creamy, spiced Indian-inspired dish made with tender chicken simmered in a rich tomato-based sauce, finished with butter and cream. This easy slow cooker version delivers restaurant-quality flavor with minimal effort.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp tomato paste
- 1 (14 oz) can crushed tomatoes
- 3/4 cup heavy cream or coconut milk
- 3 tbsp butter
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1 tsp paprika
- 1/4 tsp cayenne pepper (optional)
- Salt and black pepper to taste
- Fresh cilantro, chopped (for garnish)
- Cooked basmati rice or naan, for serving
Instructions
- Cut the chicken into bite-sized pieces and season with salt, pepper, and a portion of the spices.
- In the slow cooker, add chopped onion, garlic, ginger, tomato paste, crushed tomatoes, and remaining spices. Stir to combine.
- Add the seasoned chicken and stir to coat evenly in the sauce.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours until the chicken is tender and fully cooked.
- About 30 minutes before serving, stir in the heavy cream and butter. Allow the sauce to thicken slightly.
- Garnish with chopped fresh cilantro and serve hot over basmati rice or with warm naan.
Notes
For a dairy-free version, use coconut milk and vegan butter.Make it spicier by adding more cayenne or chopped green chilies.The sauce thickens as it cools, or use a cornstarch slurry if needed.Freeze leftovers for up to 3 months in an airtight container.Use chicken thighs for best flavor and tenderness.
Nutrition
- Serving Size: 1.5 cups (with sauce)
- Calories: 420
- Sugar: 6g
- Sodium: 600mg
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg
