Description
This Slow Cooker Indian Butter Chicken recipe offers a simple yet incredibly flavorful way to enjoy a classic dish. It’s perfect for busy weeknights, transforming your dinner routine with tender chicken in a rich, creamy, and spiced butter sauce.
Ingredients
Scale
- 2 pounds chicken thighs, boneless and skinless
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream or coconut milk
- 1/2 cup unsalted butter
- 2 tablespoons garam masala
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt, to taste
- Fresh cilantro, for garnish
- Cooked rice or naan, for serving
Instructions
- Cut the chicken thighs into bite-sized pieces and season with salt.
- Finely chop the onion, and mince the garlic and ginger.
- Place the chicken, chopped onion, minced garlic, and grated ginger into the slow cooker.
- Sprinkle in the garam masala, cumin, coriander, turmeric, cayenne pepper, and additional salt. Mix well to ensure the chicken is evenly coated with the spices.
- Add the crushed tomatoes to the slow cooker, stirring to combine all ingredients.
- Cover and set the slow cooker to low for 4-6 hours or high for 2-3 hours.
- About 30 minutes before serving, stir in the heavy cream (or coconut milk) and unsalted butter. Mix well until creamy.
- Before serving, taste and adjust the seasoning as necessary.
- Sprinkle freshly chopped cilantro on top for an aromatic touch.
- Serve with steamed rice or warm naan for dipping.
Notes
- Use fresh garlic, ginger, and high-quality spices for the best flavor.
- Marinate the chicken in yogurt and spices for a couple of hours before cooking for deeper flavor.
- Adjust cayenne pepper for your preferred spice level.
- Experiment with garnishes like toasted cashews or slivered almonds.
- Serve with cooling raita or mango chutney.
- For a vegetarian version, substitute chicken with tofu or chickpeas.
- Use coconut cream for a richer, tropical flavor.
- Add green chilies or chili powder for extra heat.
- Try shrimp or paneer for different protein options.
- Add a splash of tomato sauce or paste for a sweeter, tangier sauce.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Freeze portions in airtight containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Ensure spice blends are gluten-free if needed.
- Prep Time: 20 minutes
- Cook Time: 4-6 hours on low or 2-3 hours on high
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 502 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 40g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 34g
- Cholesterol: N/A