Description
Butter Chicken Slow Cooker recipe with tender chicken, creamy sauce, and aromatic spices for a comforting and crowd-pleasing meal.
Ingredients
Scale
- 2 lbs (900g) boneless, skinless chicken thighs, cut into 2-inch pieces
- 4 tablespoons (56g) unsalted butter, divided
- 1 large onion (about 1½ cups/240g), finely diced
- 4 cloves garlic (12g), minced
- 2 tablespoons (12g) fresh ginger, grated
- 2 tablespoons (16g) garam masala
- 2 teaspoons (6g) ground turmeric
- 2 teaspoons (6g) ground cumin
- 1 teaspoon (3g) ground coriander
- 1 teaspoon (5g) salt
- ½ teaspoon red chili powder (adjust to taste)
- 1 can (14 oz/400g) tomato sauce
- 1 can (6 oz/170g) tomato paste
- 1 cup (240ml) heavy cream
- ½ cup (120g) plain Greek yogurt
- 2 tablespoons (30ml) lemon juice
- Fresh cilantro for garnish
Instructions
- Step 1: Prepare the Chicken Start by patting dry 2 pounds of boneless, skinless chicken thighs with paper towels to ensure proper browning. Cut them into 2-inch chunks, then toss with 1 tablespoon of garam masala, 1 teaspoon of salt, and 1 tablespoon of lemon juice in a large bowl. Allow this to marinate for at least 20 minutes while you prepare other ingredients, or cover and refrigerate overnight for deeper flavor penetration.
- Step 2: Create the Flavor Base Heat 2 tablespoons of butter in a skillet over medium heat. Add the finely diced onion and sauté for 5-7 minutes until translucent and beginning to caramelize at the edges. This caramelization is crucial for the depth of your Butter Chicken Slow Cooker sauce. Add the minced garlic and grated ginger, cooking for another 30 seconds until fragrant but not browned. Stir in the remaining garam masala, turmeric, cumin, coriander, and chili powder, toasting briefly for 30 seconds to bloom the spices.
- Step 3: Build the Sauce Transfer the spiced onion mixture to your slow cooker. Add the tomato sauce and tomato paste, stirring well to incorporate all those toasted spices. This creates the foundation for your slow cooker Indian butter chicken sauce. Place the marinated chicken pieces on top, gently pressing them into the sauce without fully stirring.
- Step 4: Slow Cook to Perfection Cover your slow cooker and set to LOW for 5-6 hours or HIGH for 3-4 hours. The chicken should be tender enough to easily shred with a fork when done. About 30 minutes before finishing, stir in the remaining 2 tablespoons of butter, allowing it to melt completely into the sauce.
- Step 5: Add the Dairy Components In a separate bowl, whisk together the heavy cream and Greek yogurt until smooth. Take about ¼ cup of the hot sauce from the slow cooker and slowly whisk it into the cream mixture to temper it. This prevents curdling when added to the hot dish. Pour this mixture into the slow cooker, stirring gently to incorporate. Replace the lid and cook for another 15-20 minutes.
- Step 6: Finish and Serve Just before serving, stir in the remaining 1 tablespoon of lemon juice, which brightens all the flavors of your Butter Chicken Slow Cooker masterpiece. Taste and adjust seasonings if needed. Garnish with fresh chopped cilantro and serve over basmati rice with naan bread for soaking up that incredible sauce.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 387 calories per serving
- Sugar: 8 grams
- Sodium: 846 mg
- Fat: 26 grams
- Saturated Fat: 14 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 14 grams
- Fiber: 3 grams
- Protein: 26 grams
- Cholesterol: 158 mg