Description
Slow Cooker Butter Chicken is a flavorful and comforting dish featuring tender chicken thighs cooked in a creamy, spiced tomato sauce. Perfect for an easy family dinner, this recipe boasts a rich blend of spices, garlic, and ginger balanced with creamy butter and heavy cream for a luscious finish. Serve with basmati rice and naan for a satisfying meal.
Ingredients
Units
Scale
Sauce and Base
- 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
Main Ingredients
- 2 lb (900 g) chicken thighs
- 3 tablespoons unsalted butter cut into small cubes
- 1/2 cup (120 ml) heavy whipping cream
- 2 tablespoons fresh parsley, mint, or cilantro for garnish
Instructions
- Prepare the sauce: In the slow cooker, combine minced garlic, grated fresh ginger, tomato sauce, ground cumin, garam masala, smoked paprika, turmeric, chili powder, salt, and sugar. Stir well to blend all ingredients evenly.
- Add the chicken: Place the chicken thighs into the sauce, coating them thoroughly with the spices and tomato mixture.
- Add butter and cook: Scatter the unsalted butter cubes over the top of 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 and is tender.
- Remove and cool chicken: Carefully remove the chicken thighs and place them on a cutting board to cool enough to handle.
- Finish the sauce: Stir the heavy whipping cream into the sauce in the slow cooker, whisking continuously to create a creamy texture.
- Cut and return chicken: Cut the chicken into bite-sized pieces and add back into the creamy sauce, mixing gently to combine.
- Serve and garnish: Serve the butter chicken hot with basmati rice and naan bread, garnished with fresh parsley, mint, or cilantro for added freshness.
Notes
- Use a 4-quart slow cooker for this recipe; larger slow cookers work well for bigger quantities.
- Do not add extra water as the chicken will release enough liquid to create the sauce.
- Tomato sauce can be swapped with passata or blended canned tomatoes strained for smoothness.
- Sugar is optional and helps balance acidity; adjust according to taste preferences.
- If fresh ginger is unavailable, ½ teaspoon ground ginger can be used instead.
- For a milder dish suitable for children, omit chili powder.
- Homemade garam masala is encouraged for better flavor and fewer additives.
- Heavy cream can be substituted with half and half or coconut milk for a dairy-free alternative, noting a less creamy texture.
- Add cream only after cooking to prevent curdling.
- Doubling the recipe ingredients does not require adjustment in cooking time.
- Fresh herbs such as cilantro, mint, or parsley add a bright finishing touch.
- Serve alongside Instant Pot cooked basmati or brown rice and naan bread for an authentic meal.
- For a vegan alternative, try cauliflower butter chicken recipes.
- An Instant Pot version of this recipe is available for faster cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 32 g
- Saturated Fat: 16 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 150 mg
