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Slow Cooker Butter Chicken

Slow Cooker Butter Chicken
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★★★★★

5.3 from 16 reviews

This Slow Cooker Butter Chicken recipe offers a rich and creamy Indian-inspired meal that’s effortlessly made in your slow cooker. Tender chicken thighs simmer in a spiced tomato and coconut milk sauce, enriched with Greek yogurt, cream, and butter for a velvety texture and packed with aromatic spices. Perfect for a comforting weeknight dinner served with basmati rice and warm naan bread.

Ingredients

Scale

Chicken and Vegetables

  • 2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced

Liquids and Dairy

  • 1 can (15 oz) tomato sauce
  • 1 can (14 oz) coconut milk
  • ½ cup plain Greek yogurt
  • ¼ cup heavy cream
  • ¼ cup unsalted butter, cut into small pieces

Spices

  • 3 tablespoons garam masala
  • 1 tablespoon curry powder
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 1 teaspoon turmeric
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon cinnamon
  • ¼ teaspoon cayenne pepper (optional, for extra heat)

Garnish and Serving

  • Fresh cilantro, chopped (for garnish)
  • Cooked basmati rice (for serving)
  • Naan bread (for serving)

Instructions

  1. Prepare the Ingredients: Cut the chicken thighs into bite-sized pieces. Finely chop the onion, and mince the garlic and ginger to ensure fresh flavor infusion in the dish.
  2. Combine Ingredients in Slow Cooker: In a 6-quart slow cooker, add the chopped onion, garlic, and ginger. Pour in the tomato sauce, coconut milk, Greek yogurt, and heavy cream. Stir in all the spices including garam masala, curry powder, cumin, paprika, turmeric, chili powder, salt, black pepper, cinnamon, and cayenne pepper if using. This combination forms the rich and flavorful sauce base.
  3. Add the Chicken: Add the bite-sized chicken pieces to the slow cooker and stir well to coat the chicken evenly with the sauce and spices mixture, ensuring every piece absorbs the spices.
  4. Cook: Cover the slow cooker with its lid and cook on low heat for 6 to 8 hours or on high for 3 to 4 hours. The long, slow cooking process makes the chicken tender and melds all flavors beautifully.
  5. Finish the Dish: About 15 minutes before serving, gently stir the unsalted butter into the slow cooker, allowing it to melt and enrich the sauce’s creamy texture. Taste the curry and adjust seasoning as necessary to balance flavors.
  6. Serve: Serve the butter chicken hot over cooked basmati rice. Garnish with freshly chopped cilantro and provide naan bread on the side for dipping into the luscious sauce, creating a perfect and satisfying meal.

Notes

  • For a spicier dish, add extra cayenne pepper or chili powder according to your heat preference.
  • If coconut milk is unavailable, you can substitute with heavy cream but it will slightly change the flavor profile.
  • This dish freezes well; store in an airtight container for up to 3 months.
  • Using chicken thighs instead of breasts helps keep the meat juicy and tender during slow cooking.
  • Serve with lime wedges for an additional bright, tangy twist if desired.

Nutrition

Keywords: slow cooker butter chicken, easy Indian chicken curry, creamy butter chicken, slow cooker chicken recipes, Indian slow cooker meals

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