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Butter Chicken Slow Cooker

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  • Author: KimEasy
  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 15 minutes
  • Yield: 4-6 servings 1x
  • Category: Dinner
  • Method: Slow Cooker
  • Cuisine: Indian
  • Diet: Gluten Free

Description

This rich and creamy Slow Cooker Butter Chicken is packed with flavor and easy to make! Tender chicken is simmered in a spiced tomato and cream sauce, creating a comforting Indian-inspired dish. Serve it with rice or naan for a delicious, restaurant-style meal at home.

Ingredients

Units Scale
  • 1 1/2 lbs boneless, skinless chicken thighs (cut into bite-sized pieces)
  • 1 cup plain Greek yogurt (for marinade)
  • 1 tablespoon lemon juice
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons unsalted butter
  • 1 medium onion (finely chopped)
  • 3 cloves garlic (minced)
  • 1 tablespoon fresh ginger (grated)
  • 1 can (15 oz) tomato sauce
  • 1 can (14.5 oz) diced tomatoes (drained)
  • 1 teaspoon chili powder (adjust to taste)
  • 1 teaspoon sugar
  • 1/2 cup heavy cream or coconut milk
  • 1/4 cup fresh cilantro (chopped, for garnish)
  • Cooked basmati rice or naan (for serving)

Instructions

  1. Marinate the Chicken: In a bowl, combine Greek yogurt, lemon juice, garam masala, cumin, coriander, paprika, turmeric, salt, and black pepper. Add the chicken pieces and coat well. Cover and refrigerate for at least 30 minutes (or overnight for best flavor).
  2. Sauté Aromatics: In a skillet over medium heat, melt the butter. Add the onion, garlic, and ginger, and cook until soft (about 3-4 minutes).
  3. Slow Cook: Transfer the onion mixture to the slow cooker. Add the marinated chicken, tomato sauce, diced tomatoes, chili powder, and sugar. Stir to combine.
  4. Cook Low & Slow: Cover and cook on LOW for 6 hours or HIGH for 3-4 hours, until the chicken is tender.
  5. Finish with Cream: Stir in the heavy cream (or coconut milk) and let it heat through for another 10-15 minutes.
  6. Serve: Garnish with fresh cilantro and serve with basmati rice or naan.

Notes

  • You can substitute chicken breasts for thighs, but thighs stay juicier.
  • For a spicier dish, increase the chili powder or add a chopped green chili.
  • Coconut milk can be used instead of heavy cream for a dairy-free version.

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