Description
This Slow Cooker Butter Chicken recipe offers a rich and creamy Indian-inspired dish made effortlessly in a slow cooker. Tender chicken thighs are simmered in a blend of aromatic spices, tomato paste, and crushed tomatoes, then enriched with heavy cream, Greek yogurt, and butter for a velvety sauce. Perfect for a comforting weeknight meal, it pairs wonderfully with rice or naan.
Ingredients
Scale
Chicken and Spices
- 2 pounds boneless, skinless chicken thighs (cut into large chunks)
- 1 onion (finely chopped)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 1 tablespoon garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon chili powder
- 1 teaspoon salt
Tomato Base
- 1 (6 oz) can tomato paste
- 1 (14 oz) can crushed tomatoes
Dairy and Finishing Touches
- 1 cup heavy cream
- ½ cup plain Greek yogurt
- ¼ cup unsalted butter (cubed)
- 1 tablespoon lemon juice
- Fresh cilantro for garnish (optional)
Instructions
- Combine Ingredients in Slow Cooker: Place the chicken chunks, finely chopped onion, minced garlic, grated fresh ginger, garam masala, turmeric, cumin, paprika, chili powder, salt, tomato paste, and crushed tomatoes into the slow cooker. Stir thoroughly to ensure the chicken is evenly coated with the spices and tomato base.
- Slow Cook the Chicken: Cover the slow cooker and cook on low for 6 to 7 hours or on high for 3 to 4 hours. This slow cooking process allows the chicken to become tender and fully infused with the rich flavors of the spices and tomatoes.
- Add Creamy Ingredients: About 30 minutes before serving, stir in the heavy cream, plain Greek yogurt, cubed unsalted butter, and lemon juice. These ingredients will enrich the sauce and bring a smooth, creamy texture to the dish.
- Finish Cooking and Heat Through: Cover the slow cooker again and continue cooking on low for the remaining 30 minutes. This ensures that the dairy blends well with the sauce, warming through and creating a luscious consistency.
- Serve and Garnish: Once done, garnish with freshly chopped cilantro if desired. Serve the butter chicken hot alongside rice or naan bread for a satisfying meal.
Notes
- For a lighter alternative, substitute coconut milk for the heavy cream and use light yogurt instead of Greek yogurt.
- Chicken breasts can be used as a substitute for thighs, but thighs provide a more tender and flavorful result.
- Leftovers freeze well and can be stored for up to 3 months, making this dish great for meal prep.
