Description
This Slow Cooker Butter Chicken is a rich and creamy Indian-inspired dish featuring tender chicken thighs simmered in a flavorful tomato-based sauce with aromatic spices, butter, and cream. Perfect for a comforting family dinner, it pairs beautifully with basmati rice and naan bread.
Ingredients
Units
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Main Ingredients
- 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 (double cream in the UK)
- 2 tablespoons fresh parsley, mint, or cilantro (for garnish)
Instructions
- Combine Ingredients: Add the minced garlic, grated ginger, tomato sauce, ground cumin, garam masala, smoked paprika, ground turmeric, chili powder, salt, and granulated sugar into the slow cooker. Stir well to combine all the ingredients.
- Add Chicken: Place the chicken thighs into the slow cooker and coat them thoroughly with the sauce mixture.
- Add Butter and Cook: Scatter the cubed unsalted butter evenly over the top of the chicken. 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 fully cooked and tender.
- Remove and Cool Chicken: Take the chicken out of the slow cooker and place it on a cutting board to cool slightly until it can be handled safely.
- Prepare Sauce: Stir the heavy whipping cream into the sauce left in the slow cooker, whisking until the sauce is creamy and well combined.
- Cut Chicken and Combine: Slice the chicken into bite-sized pieces and return them to the creamy sauce in the slow cooker. Stir gently to coat.
- Serve: Serve the butter chicken hot with basmati rice and naan bread. Garnish with fresh parsley, mint, or cilantro for added color and flavor.
Notes
- Use bone-in, skinless chicken thighs for the best flavor and moist texture.
- Garam masala can be store-bought or homemade – it’s a key spice blend for authentic flavor.
- Adjust chili powder to taste if you prefer more heat.
- The dish freezes well; store leftovers in an airtight container for up to 3 months.
- For a lighter version, substitute heavy cream with coconut milk or Greek yogurt, but add yogurt off the heat to prevent curdling.
- Leftover sauce can be used as a marinade or as a base for soups.
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
