Description
Slow Cooker Butter Chicken is a rich and creamy Indian-inspired dish where tender chicken simmers in a spiced tomato and cream sauce. It’s an easy, hands-off meal packed with deep flavor, perfect for busy days or meal prep.
Ingredients
- 2 lbs boneless, skinless chicken thighs or breasts
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 6 oz tomato paste or 1 cup tomato sauce
- 1 cup heavy cream or coconut milk (divided)
- 3 tbsp unsalted butter
- 1/4 cup plain yogurt (optional, for extra creaminess)
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp turmeric
- 1/4–1/2 tsp chili powder or cayenne (optional, to taste)
- 1 tsp salt (or to taste)
- Fresh cilantro, chopped (for garnish)
Instructions
- In a bowl, mix together the tomato paste, garlic, ginger, garam masala, cumin, coriander, paprika, turmeric, and salt to form a spice paste.
- Place the chicken and chopped onion in the slow cooker. Pour the spice mixture over the chicken and stir to coat evenly.
- Add the butter and half of the cream or coconut milk. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and fully cooked.
- Once cooked, stir in the remaining cream or yogurt and adjust seasoning to taste.
- Let it cook uncovered for another 10–15 minutes on high to thicken slightly.
- Garnish with chopped cilantro and serve hot over rice or with naan.
Notes
Use coconut milk instead of heavy cream for a dairy-free version.Add spinach or peas in the last hour for extra veggies.Marinate chicken in yogurt and spices overnight for more depth.Replace chicken with tofu or chickpeas for a vegetarian version.Adjust heat with more or less chili powder or cayenne.
Nutrition
- Serving Size: 1 serving (1/6 of recipe)
- Calories: 410
- Sugar: 5g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 130mg
