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Slow Cooker Butter Chicken Recipe

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4.1 from 34 reviews

  • Author: Emma
  • Total Time: 6 hours 5 minutes
  • Yield: 4 servings

Description

A rich and creamy Slow Cooker Butter Chicken recipe that combines aromatic spices and tender chicken thighs simmered in a smooth tomato-based sauce. This easy crockpot dish is perfect for busy days, delivering authentic Indian flavors with minimal effort.

Ingredients

Sauce Ingredients

  • 1 14-ounce canned tomatoes
  • 5-6 cloves garlic
  • 1-2 teaspoons minced ginger
  • 1 teaspoon turmeric
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin

Chicken

  • 1 pound boneless skinless chicken thighs (or breast, bone-in, etc.)

To Finish

  • 4 ounces butter, cut into cubes (use coconut oil if dairy free)
  • 4 ounces heavy cream (use full-fat coconut milk if dairy free)
  • 1 teaspoon garam masala
  • 1/4 to 1/2 cup chopped cilantro

Instructions

  1. Prepare the Sauce: Place tomatoes, ginger, garlic, turmeric, cayenne, smoked paprika, cumin, and salt into a blender in the order listed. Blend until smooth to create a flavorful base.
  2. Assemble in Slow Cooker: Pour the blended sauce into the slow cooker. Place the chicken thighs on top of the sauce evenly.
  3. Cook the Chicken: Cover with the slow cooker lid. Cook on high for 4-5 hours or on low for 8 hours, allowing the chicken to become tender and absorb the spiced tomato sauce.
  4. Remove Chicken: Carefully take out the chicken pieces and set them aside to prevent overcooking.
  5. Finish the Sauce: Let the sauce cool slightly, then add the cubed butter and heavy cream. Stir well until fully incorporated and the sauce thickens to coat the back of a spoon. If the sauce becomes thin, refrigerate briefly to thicken.
  6. Store Sauce: Optionally, remove half of the sauce and freeze or refrigerate for up to 2-3 days for future use.
  7. Reintegrate Chicken and Season: Add the chicken back into the sauce and warm through. Sprinkle the remaining garam masala and chopped cilantro, mixing gently. Break chicken into smaller pieces if desired, but do not shred.
  8. Serve: Serve the butter chicken hot over rice or zucchini noodles for a comforting meal.
  9. Use Leftover Sauce: Combine leftover cooked chicken with reheated sauce and simmer briefly. Add fresh cilantro on top. For a variation, stir in paneer and peas for Paneer Makhani style.
  10. Safety Tip: When blending hot sauce, leave the blender lid vented to allow steam to escape and avoid splatter.

Notes

  • Use garam masala for convenient spice flavor instead of whole spices; homemade garam masala greatly enhances taste.
  • Allow sauce to cool before adding butter and cream to prevent thinning; refrigerate if needed to thicken.
  • Chicken can be substituted with breast, bone-in, or frozen with minor adjustments to cooking time.
  • Use coconut oil and full-fat coconut milk to make the recipe dairy-free.
  • Leftover sauce freezes well and can be used for making Paneer Makhani or reheated butter chicken.
  • Serve with rice or vegetable noodles for a complete meal.
  • Prep Time: 5 minutes
  • Cook Time: 6 hours
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Indian

Find it online: https://cookinginspirations.com/slow-cooker-butter-chicken-recipe/