Description
Slow Cooker Butter Chicken is a flavorful, creamy Indian-inspired dish with tender and juicy chicken thighs cooked in a spiced tomato sauce enriched with butter and cream. This comforting recipe is perfect for a family dinner and yields a mildly spiced, rich curry that pairs beautifully with basmati rice and naan bread.
Ingredients
Units
Scale
Sauce and Marinade
- 5 cloves garlic minced
- 2 tablespoons fresh ginger grated
- 16 oz (450 g) 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
Chicken and Dairy
- 2 lb (900 g) chicken thighs
- 3 tablespoons unsalted butter cut into small cubes
- 1/2 cup (120 ml) heavy whipping cream
Garnish
- 2 tablespoons fresh parsley, mint, or cilantro for garnish
Instructions
- Prepare Sauce Base: In the slow cooker, combine minced garlic, grated ginger, tomato sauce, ground cumin, garam masala, smoked paprika, turmeric, chili powder, salt, and sugar or honey. Stir everything well to ensure the spices are evenly mixed.
- Add Chicken: Add the chicken thighs to the slow cooker and coat them with the spiced tomato mixture thoroughly so each piece is well covered.
- Add Butter and Cook: Scatter the small cubes of unsalted butter evenly over the chicken, cover the slow cooker, and cook on HIGH setting for 1 hour 30 minutes to 2 hours, or on LOW setting for 4 to 6 hours, until the chicken reaches an internal temperature of 165°F and is tender.
- Remove and Rest Chicken: Once cooked, carefully remove the chicken thighs from the slow cooker and place them on a cutting board to cool slightly so they can be handled.
- Finish the Sauce: Stir the heavy whipping cream into the sauce left in the slow cooker, whisking gently until the sauce becomes creamy and well combined.
- Cut Chicken and Combine: Cut the slightly cooled chicken thighs into bite-sized pieces, then return them to the creamy sauce in the slow cooker. Stir gently to coat the chicken with the sauce.
- Serve and Garnish: Serve the butter chicken hot alongside basmati rice and naan bread. Garnish with fresh parsley, mint, or cilantro for a fresh finish.
Notes
- Use a 4-quart slow cooker for this recipe; larger slow cookers work but cooking times remain the same.
- Do not add extra water as the chicken releases enough liquid, preventing the sauce from becoming too thin.
- You can substitute tomato sauce with passata or blended, sieved canned tomatoes.
- Adding sugar is optional; if desired, 1 teaspoon granulated or brown sugar can be added to balance acidity.
- Ground ginger (½ teaspoon) can replace fresh ginger if necessary.
- For kids or sensitive eaters, omit the chili powder to reduce heat.
- Homemade garam masala from scratch is recommended for better flavor and health benefits but store-bought is fine.
- Heavy cream can be substituted with half and half or coconut milk for dairy-free options, though creaminess may vary.
- Do not add cream before cooking to avoid separation in the sauce.
- Doubling the recipe does not require adjustment of cooking time.
- Garnish with fresh cilantro, mint, or parsley just before serving for best flavor.
- Pair the dish with basmati or brown rice and naan bread for an authentic meal.
- A vegan cauliflower butter chicken version is available if desired.
- The recipe can be adapted for Instant Pot cooking; see corresponding Instant Pot butter chicken recipe for instructions.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 125 mg
