Description
This Slow Cooker Butter Chicken recipe offers a creamy, flavorful Indian-inspired dish made effortlessly in a slow cooker. Tender chicken thighs simmer in a rich sauce combining tomato, coconut milk, and a blend of traditional spices, finished with butter for a luscious texture. Perfectly paired with basmati rice and naan, this comforting meal is ideal for a hands-off dinner with deeply infused flavors.
Ingredients
Scale
Chicken
- 2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
Base and Aromatics
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
Liquids and Dairy
- 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)
Garnish and Serving
- Fresh cilantro, chopped (for garnish)
- Cooked basmati rice (for serving)
- Naan bread (for serving)
Instructions
- Prepare the Ingredients: Cut the chicken thighs into bite-sized pieces. Finely chop the onion, and mince the garlic and ginger.
- Combine Ingredients in Slow Cooker: In a 6-quart slow cooker, add the chopped onion, garlic, and ginger. Add 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.
- Add the Chicken: Add the chicken pieces to the slow cooker and stir well to coat them evenly with the sauce and spices.
- Cook: Cover the slow cooker with the lid and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and fully cooked.
- Finish the Dish: About 15 minutes before serving, stir in the butter allowing it to melt and blend into the sauce. Taste and adjust seasoning if needed.
- Serve: Serve the butter chicken over cooked basmati rice. Garnish with chopped fresh cilantro. Serve with naan bread on the side for dipping into the delicious sauce.
Notes
- For extra heat, include the optional cayenne pepper, but reduce if you prefer milder flavors.
- Chicken thighs provide more tenderness and flavor, but boneless skinless chicken breasts can be substituted if preferred.
- You can adjust the consistency by adding a splash of water or coconut milk if the sauce is too thick at the end of cooking.
- Leftovers keep well refrigerated for up to 3 days and can be frozen for up to 3 months.
- Serve with naan bread to soak up the creamy sauce, or even with steamed vegetables for a low-carb option.
