Description
Slow Cooker Butter Chicken is a flavorful and comforting dish, featuring tender chicken thighs cooked in a creamy, spiced tomato sauce. This recipe is perfect for an easy weeknight dinner that the whole family will enjoy, combining rich flavors without being overly spicy.
Ingredients
Scale
Butter Chicken Sauce
- 5 cloves garlic minced
- 2 tablespoons fresh ginger grated
- 16 oz (450g) tomato sauce or passata
- 1 teaspoon ground cumin
- 2 teaspoons garam masala
- 1 teaspoon smoked paprika
- 1 teaspoon ground turmeric
- ½ teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon granulated sugar or honey
Chicken and Finish
- 2 lb (900g) chicken thighs
- 3 tablespoons unsalted butter cut into small cubes
- ½ cup (120ml) heavy whipping cream
- 2 tablespoons fresh parsley, mint, or cilantro for garnish
Instructions
- Prepare the sauce: In the slow cooker, combine the grated ginger, minced garlic, tomato sauce, ground cumin, garam masala, smoked paprika, turmeric, chili powder, salt, and sugar. Stir well to mix all ingredients evenly.
- Add the chicken: Place the chicken thighs into the slow cooker and coat them thoroughly with the sauce. Scatter the cubes of unsalted butter over the top of the chicken.
- Cook the chicken: Cover and cook on HIGH for 1 hour 30 minutes or on LOW for 4 to 6 hours. The chicken is fully cooked when it reaches an internal temperature of 165°F as measured by an instant-read thermometer.
- Rest and slice chicken: Remove the chicken from the slow cooker and place it on a cutting board to cool enough to handle. Cut the chicken into bite-sized pieces.
- Finish the sauce: Stir the heavy cream into the sauce in the slow cooker and whisk until the sauce becomes creamy and smooth.
- Combine and serve: Return the cut chicken pieces to the creamy sauce and stir to coat. Serve hot with basmati rice and naan bread, garnished with fresh parsley, mint, or cilantro.
Notes
- Use a 4-quart slow cooker for smaller portions; larger slow cookers (6-quart) are better for larger quantities or whole chickens.
- Do not add water or extra liquid as the chicken releases enough juices to create the sauce.
- Tomato sauce can be replaced with passata or blended canned tomatoes for a similar texture.
- Sugar can be omitted if using less acidic tomato sauce or substituted with honey for sweetness.
- If fresh ginger is unavailable, use ½ teaspoon of ground ginger.
- Omit chili powder to reduce spiciness, especially when serving children.
- Make your own garam masala for a fresher, healthier seasoning or purchase it from reliable sources.
- Heavy cream can be substituted with half and half or coconut milk (non-dairy), but the sauce may be less creamy.
- Add cream only after cooking to prevent separation.
- Doubling ingredients does not require increasing the cooking time.
- Garnish with fresh cilantro, mint leaves, or parsley for added freshness.
- Serve with Instant Pot basmati or brown rice, and fresh naan for a complete meal.
- For a vegan alternative, try a cauliflower butter chicken recipe.
- This dish can also be made in an Instant Pot; a popular recipe is available online.
