Description
This Slow Cooker Butter Chicken recipe delivers tender, flavorful chicken simmered in a rich, creamy tomato and coconut milk sauce infused with fragrant spices. Perfectly cooked in a slow cooker, this comforting Indian-inspired dish is easy to prepare and ideal for serving with basmati rice and naan bread.
Ingredients
Scale
Main Ingredients
- 2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 can (15 oz) tomato sauce
- 1 can (14 oz) coconut milk
- 1/2 cup plain Greek yogurt
- 1/4 cup heavy cream
- 1/4 cup unsalted butter, cut into small pieces
Spices
- 3 tablespoons garam masala
- 1 tablespoon curry powder
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 teaspoon turmeric
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
For Garnish and Serving
- Fresh cilantro, chopped (for garnish)
- Cooked basmati rice (for serving)
- Naan bread (for serving)
Instructions
- Prepare the Ingredients: Cut the chicken thighs into bite-sized pieces. Finely chop the onion, and mince the garlic and ginger to ensure they meld smoothly into the sauce.
- Combine Ingredients in Slow Cooker: In a 6-quart slow cooker, add the chopped onion, garlic, and ginger. Pour in the tomato sauce, coconut milk, Greek yogurt, and heavy cream. Stir in the garam masala, curry powder, ground cumin, paprika, turmeric, chili powder, salt, black pepper, cinnamon, and cayenne pepper if using, to create the flavorful base of the dish.
- Add the Chicken: Place the chicken pieces into the slow cooker and stir thoroughly to coat them evenly with the sauce and spices for balanced flavor infusion.
- Cook: Cover the slow cooker with the lid and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and fully cooked, allowing the spices to develop their full aroma.
- Finish the Dish: About 15 minutes before serving, stir in the unsalted butter, allowing it to melt and blend seamlessly into the sauce, enhancing its richness. Taste and adjust seasoning as needed to suit your preference.
- Serve: Serve the butter chicken hot over a bed of cooked basmati rice. Garnish with freshly chopped cilantro for a vibrant finish and offer naan bread on the side to scoop up the delicious sauce.
Notes
- You can substitute chicken thighs with chicken breasts, but thighs provide more tenderness and flavor.
- For extra heat, use the optional cayenne pepper or add fresh chopped green chilies.
- Greek yogurt adds creaminess and a slight tang; ensure it’s well stirred to avoid curdling.
- Cooking times in the slow cooker may vary depending on your model; check for doneness accordingly.
- Butter can be replaced with ghee for a more authentic Indian flavor.
- This dish can be prepared a day ahead; flavors intensify when reheated.
