This Slow Cooker Butter Chicken combines tender chicken pieces with a rich, spiced tomato and cream sauce, offering all the flavors of a classic Indian dish with the ease of a crockpot. Perfect for busy weeknights or when you want to impress with minimal effort.
Why You’ll Love This Recipe
This butter chicken is a game-changer! Its creamy, perfectly spiced sauce pairs wonderfully with rice or naan, making it ideal for family dinners or meal prep. The slow cooker does all the work, so you can set it, forget it, and still serve an impressive meal. It’s kid-friendly, customizable, and brings the taste of an authentic Indian curry right to your table without the need for complex techniques or hard-to-find ingredients.
Recipe Tips and Tricks
- Marinate Ahead: Marinating the chicken in yogurt and spices overnight enhances flavor.
- Pre-Sear Chicken: Searing the chicken before slow cooking locks in juices and adds depth.
- Blend the Sauce: For an extra-smooth sauce, blend the tomato and onion base before adding cream.
- Timing Matters: Avoid overcooking by sticking to recommended times; slow cookers can vary.
- Finish with Fresh Cilantro: Add chopped cilantro at the end for a fresh, herbal note.
Slow Cooker Butter Chicken
A creamy, flavorful, and mildly spiced Indian-inspired butter chicken made effortlessly in a slow cooker.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into chunks
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 1 can (14 oz) tomato sauce
- 1 cup heavy cream
- 4 tbsp unsalted butter
- 2 tsp garam masala
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp smoked paprika
- 1/2 tsp chili powder (optional, adjust to taste)
- Salt to taste
- 2 tbsp chopped cilantro for garnish
Instructions
- Prepare the Ingredients: Cut the chicken into bite-sized pieces, finely chop the onion, and mince the garlic and ginger.
- Combine in Slow Cooker: In the slow cooker, add the chicken, onion, garlic, ginger, tomato sauce, and all the spices. Stir well to coat the chicken evenly.
- Slow Cook: Cook on low for 6 hours or high for 4 hours, stirring occasionally if possible.
- Add Cream and Butter: Stir in the heavy cream and butter in the last 15 minutes of cooking. Let it melt and blend into the sauce.
- Taste and Adjust: Adjust salt and spices if needed.
- Garnish and Serve: Sprinkle chopped cilantro on top and serve with steamed rice or naan.
Notes
- For an extra smoky flavor, add a touch of liquid smoke or roasted cumin powder.
- Ensure the slow cooker lid remains closed during cooking to maintain moisture.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 418Total Fat 31gSaturated Fat 17gTrans Fat 1gUnsaturated Fat 13gCholesterol 204mgSodium 415mgCarbohydrates 7gFiber 1gSugar 3gProtein 30g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Chicken: Boneless, skinless chicken thighs work best for their tenderness, but chicken breasts are a leaner option.
- Tomato Sauce: Opt for plain, unsalted tomato sauce for better control of flavors.
- Heavy Cream: Gives the dish its signature creaminess. Substitute with coconut cream for a dairy-free version.
- Butter: Adds richness and depth. Ghee can be used for a more traditional flavor.
- Spices: Garam masala, turmeric, cumin, and paprika form the backbone of the flavor. Adjust spice levels to suit your palate.
- Ginger and Garlic: Freshly minced for the most vibrant flavor.
- Onion: Finely chopped onions are the base for the sauce, lending sweetness and depth.
Variations and Substitutions
- Vegetarian Version: Replace chicken with tofu, paneer, or chickpeas.
- Spice Level: Increase or decrease chili powder for desired heat.
- Dairy-Free Option: Use coconut milk or cashew cream instead of heavy cream.
- Add Vegetables: Bell peppers, spinach, or peas make great additions to boost nutrition.
- Low-Carb Version: Serve with cauliflower rice instead of traditional basmati rice.
Storage Options
- Refrigeration: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or microwave.
- Freezing: Freeze in individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Make-Ahead: Prepare the sauce base a day ahead and refrigerate; combine with chicken in the slow cooker when ready.
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