Description
Slow Cooker Butter Chicken is a creamy, flavorful Indian-inspired dish made with tender chicken thighs simmered in a spiced tomato sauce enriched with butter and heavy cream. Perfect for an effortless dinner, this recipe combines aromatic spices like garam masala, cumin, and smoked paprika, resulting in a comforting and juicy meal that pairs beautifully with basmati rice and naan bread.
Ingredients
Units
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For the Chicken and Sauce
- 5 cloves garlic (minced)
- 2 tablespoons fresh ginger (grated)
- 16 oz (450 g) tomato sauce (or passata)
- 1 teaspoon ground cumin
- 2 teaspoons garam masala
- 1 teaspoon smoked paprika
- 1 teaspoon ground turmeric
- 1/2 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon granulated sugar (or honey)
- 2 lb (900 g) chicken thighs
- 3 tablespoons unsalted butter (cut into small cubes)
- 1/2 cup (120 ml) heavy whipping cream
For Garnish
- 2 tablespoons fresh parsley, mint, or cilantro
Instructions
- Prepare the Sauce: In the slow cooker, combine minced garlic, grated ginger, tomato sauce, ground cumin, garam masala, smoked paprika, ground turmeric, chili powder, salt, and sugar. Stir the mixture well to blend the spices thoroughly.
- Add the Chicken: Add the chicken thighs to the slow cooker and stir gently to coat them evenly with the spiced sauce.
- Incorporate Butter and Cook: Scatter the small cubes of unsalted butter over the chicken and sauce. Cover the slow cooker and cook on HIGH for 1 hour 30 minutes or on LOW for 4 to 6 hours until the chicken reaches an internal temperature of 165°F, ensuring it is tender and fully cooked.
- Remove and Cool Chicken: Carefully remove the chicken thighs from the slow cooker and place them on a cutting board. Let them cool enough to handle safely.
- Finish the Sauce: Stir the heavy whipping cream into the sauce remaining in the slow cooker. Whisk well until the sauce becomes creamy and smooth.
- Cut and Return Chicken: Cut the cooked chicken into bite-sized pieces and return them to the creamy sauce. Stir gently to combine.
- Serve and Garnish: Serve the butter chicken hot alongside basmati rice and naan bread. Garnish with fresh parsley, mint, or cilantro to add brightness and freshness to the dish.
Notes
- Use chicken thighs for the best tenderness and juiciness; chicken breasts can be substituted but may be less moist.
- If you prefer less heat, reduce or omit the chili powder.
- For a dairy-free version, substitute heavy cream and butter with coconut cream and vegan butter.
- Avoid overcooking; check the chicken's internal temperature to ensure it stays juicy.
- Leftovers can be refrigerated up to 3 days and reheat well.
- Serve with steamed basmati rice and warm naan bread for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 580 kcal
- Sugar: 6 g
- Sodium: 1369 mg
- Fat: 58 g
- Saturated Fat: 23 g
- Unsaturated Fat: 34 g
- Trans Fat: 1 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 286 mg
