Description
A creamy and flavorful slow cooker butter chicken recipe that makes this iconic dish easy to prepare. Tender chicken in a rich, buttery tomato-based sauce.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 can (14 ounces) diced tomatoes
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup unsalted butter
- 1 tablespoon garam masala
- 1 tablespoon curry powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Place chicken thighs in the slow cooker.
- Add chopped onion, garlic, and ginger over the chicken.
- Pour in diced tomatoes, heavy cream, and chicken broth.
- Add garam masala, curry powder, paprika, cumin, turmeric, salt, and pepper.
- Stir to coat chicken and sauce with spices.
- Place butter on top of the mixture.
- Cover and cook on low for 6-7 hours, or until chicken is tender.
- Remove chicken and shred with two forks.
- Return shredded chicken to the slow cooker and stir.
- Let flavors meld for 10-15 minutes before serving.
- Garnish with fresh cilantro if desired.
Notes
- For a spicier version, add chopped green chilies or cayenne pepper.
- Substitute chicken breasts for thighs, but check for dryness.
- Use chickpeas or paneer for a vegetarian version.
- For a dairy-free option, use coconut milk and coconut oil.
- Leftovers can be stored in the refrigerator for 3-4 days.
- Reheat gently on the stovetop, adding liquid if needed.
- Butter chicken freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 450-550 (estimated)
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A