Description
Craving a restaurant-worthy Indian feast without the fuss? This butter chicken transforms your slow cooker into a magic pot of creamy, spicy goodness that tastes like it came straight from your favorite Indian kitchen.
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons butter
- 1 can (14 oz) tomato sauce
- 1 can (6 oz) tomato paste
- 2 tablespoons lemon juice
- 1 cup heavy cream
- 2 tablespoons garam masala
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup plain yogurt
- Fresh cilantro, chopped (for garnish)
- Cooked basmati rice, for serving
- Naan bread, for serving
Instructions
- Pat chicken dry and cut into 1-inch pieces. Mix all spices in a bowl and toss half with the chicken to coat.
- Melt butter in a skillet. Sauté onions until translucent (3-4 minutes), then add garlic and ginger for 30 seconds. Add remaining spices and cook for 1 minute. Transfer to slow cooker.
- Add seasoned chicken, tomato sauce, tomato paste, and lemon juice to the slow cooker. Stir to combine.
- Cover and cook on low for 4-5 hours or on high for 2-3 hours until chicken is tender.
- Stir in heavy cream and yogurt 15-30 minutes before serving. Replace lid and continue cooking.
- Taste and adjust seasonings if needed. Garnish with fresh cilantro and serve over basmati rice with naan bread.