Description
Make this Slow Cooker Butter Chicken for a flavorful dinner that your whole family will love! It's deliciously spiced (but not hot spicy!), super creamy, comforting, and the chicken is tender and juicy, perfect served with basmati rice and naan bread.
Ingredients
Units
Scale
Main Ingredients
- 5 cloves garlic minced
- 2 tablespoons fresh ginger grated
- 16 oz tomato sauce or passata
- 1 teaspoon ground cumin
- 2 teaspoons garam masala
- 1 teaspoon smoked paprika
- 1 teaspoon ground turmeric
- 1/2 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon granulated sugar or honey
- 2 lb chicken thighs
- 3 tablespoons unsalted butter cut into small cubes
- 1/2 cup heavy whipping cream
- 2 tablespoons fresh parsley, mint, or cilantro for garnish
Instructions
- Prepare Sauce: Add grated ginger, minced garlic, tomato sauce, ground cumin, garam masala, smoked paprika, turmeric, chili powder, salt, and sugar to the slow cooker. Stir everything thoroughly to mix the spices and sauce well.
- Add Chicken: Place the chicken thighs into the slow cooker and coat them evenly with the prepared sauce, ensuring all pieces are covered.
- Add Butter and Cook: Scatter the cubed unsalted butter over the chicken and sauce. Cover the slow cooker and cook on HIGH for 1 hour 30 minutes or on LOW for 4 to 6 hours, until the chicken reaches an internal temperature of 165°F.
- Remove Chicken: Carefully remove the cooked chicken from the slow cooker and place on a cutting board to cool briefly until it can be handled safely.
- Finish Sauce: Stir the heavy whipping cream into the sauce in the slow cooker, whisking until the sauce becomes creamy and smooth.
- Cut and Combine: Cut the chicken into bite-size pieces and return the pieces to the creamy sauce, mixing gently to combine.
- Serve: Serve the butter chicken hot, garnished with fresh parsley, mint, or cilantro alongside basmati rice and naan bread for a complete meal.
Notes
- Use a 4-quart slow cooker for this recipe. For larger quantities or whole chicken, a 6-quart slow cooker works better.
- Do not add water; the chicken releases enough liquid to create the sauce naturally without thinning it.
- Tomato sauce can be substituted with passata or blended, sieved canned plain tomatoes.
- Sugar is traditionally added for sweetness, but it’s optional depending on the acidity of your tomato sauce.
- If fresh ginger is unavailable, substitute with ½ teaspoon ground ginger.
- Omit chili powder for a milder dish suitable for children.
- Homemade garam masala is recommended for freshness and health benefits over store-bought seasoning.
- Heavy cream can be replaced with half and half or coconut milk for a dairy-free option, though the sauce will be less creamy.
- Add the cream only after cooking to prevent separation.
- Doubling ingredients does not require changing cooking time.
- Garnish with fresh cilantro, mint, or parsley just before serving to add brightness.
- Serve with basmati or brown rice and naan for a full traditional meal.
- For a vegan alternative, try a cauliflower butter chicken recipe.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 750 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 150 mg
