Description
Slow Cooker Butter Chicken is a rich, creamy, and flavorful dish with tender chicken cooked in a savory tomato-based sauce with butter, cream, and aromatic spices. It’s an easy, hassle-free recipe that’s perfect for busy days and offers comforting flavors of traditional butter chicken.
Ingredients
- Boneless, skinless chicken thighs
- Unsalted butter
- Onion, finely chopped
- Garlic, minced
- Ginger, grated
- Canned diced tomatoes
- Heavy cream
- Ground cumin
- Ground coriander
- Ground turmeric
- Ground paprika
- Garam masala
- Chili powder
- Salt
- Black pepper
- Fresh cilantro, chopped (for garnish)
- Rice (for serving)
Instructions
- Place the chicken thighs at the bottom of the slow cooker.
- In a small bowl, combine the garlic, ginger, cumin, coriander, turmeric, paprika, garam masala, chili powder, salt, and pepper.
- Melt the butter in a pan over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
- Add the spice mixture to the onions and cook for another 1-2 minutes, stirring frequently.
- Add the canned tomatoes (with juices) and stir to combine. Let the mixture cook for a few minutes, allowing the flavors to meld together.
- Pour the tomato and spice mixture over the chicken in the slow cooker.
- Cover and cook on low for 6-7 hours, or until the chicken is tender and fully cooked.
- Once the chicken is done, shred it with two forks and stir in the heavy cream.
- Let the dish cook for another 10-15 minutes to heat through.
- Serve the butter chicken over rice and garnish with chopped cilantro.
Notes
- Add vegetables like bell peppers, peas, or spinach for extra flavor and nutrition.
- Use chicken breasts instead of thighs if you prefer leaner meat.
- Adjust the level of chili powder to make the dish spicier or milder according to your preference.
- For a dairy-free version, substitute coconut cream for the heavy cream and use dairy-free butter.
- Store leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the butter chicken for up to 2 months; just be sure to freeze it in a sealed container.