Description
This slow cooker butter chicken is a creamy, flavorful Indian-inspired comfort dish made effortlessly in your crock-pot. Tender chicken simmers in a rich tomato-butter sauce for the ultimate cozy weeknight dinner.
Ingredients
2 pounds boneless, skinless chicken thighs
1 large yellow onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon unsalted butter (or ghee)
1 ½ tablespoons garam masala
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon turmeric
½ teaspoon chili powder
Salt and black pepper to taste
1 (15-ounce) can tomato sauce or crushed tomatoes
½ cup heavy cream or full-fat coconut milk
2 tablespoons tomato paste
1 tablespoon brown sugar (optional)
Cooked basmati rice or jasmine rice
Warm naan bread
Fresh cilantro and lime wedges for garnish
Instructions
1. Chop the onion, garlic, and ginger. Optionally sauté them in butter for 3–4 minutes to deepen flavor.
2. Place chicken in the slow cooker with onion mixture, spices, tomato sauce, and tomato paste. Stir to coat evenly.
3. Cover and cook on low for 6 hours or high for 3–4 hours until chicken is tender and fully cooked.
4. Stir in butter and cream (or coconut milk) about 30 minutes before the end of cooking.
5. Taste and adjust seasoning; add sugar or salt as needed. Thicken sauce with a cornstarch slurry if desired.
6. Serve over basmati rice or with warm naan. Garnish with cilantro and lime wedges.
Notes
You can prepare this recipe a day ahead by marinating the chicken in the sauce overnight for deeper flavor. Leftovers keep well in the refrigerator for up to 4 days or can be frozen for up to 3 months. For a dairy-free version, use coconut milk and vegan butter.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Indian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6
- Sodium: 580
- Fat: 26
- Saturated Fat: 11
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 2
- Protein: 34
- Cholesterol: 125