Description
Make this Slow Cooker Butter Chicken for a flavorful dinner that your whole family will love! It's deliciously spiced (but not hot spicy!), super creamy, comforting, and the chicken is so tender and juicy. This easy slow cooker recipe combines aromatic spices with a rich tomato sauce and creamy butter to deliver an iconic Indian-inspired dish with minimal effort.
Ingredients
Units
Scale
Spices and Sauce
- 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 Cream
- 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 the minced garlic, grated fresh ginger, tomato sauce (or passata), ground cumin, garam masala, smoked paprika, turmeric, chili powder, salt, and sugar or honey. Stir well to blend all the spices and ingredients together.
- Add Chicken: Place the chicken thighs into the slow cooker and coat them thoroughly with the sauce mixture to ensure even flavor distribution.
- Add Butter and Cook: Scatter the cubed unsalted butter evenly over the chicken and sauce. Cover the slow cooker and cook on HIGH for 1 hour 30 minutes to 2 hours, or on LOW for 4 to 6 hours, until the chicken reaches an internal temperature of 165°F.
- Remove and Slice Chicken: Take the chicken out and place it on a cutting board. Allow it to cool just enough to handle, then cut into bite-sized pieces.
- Finish the Sauce: Stir the heavy whipping cream into the slow cooker sauce and whisk or stir until it becomes creamy and smooth.
- Combine and Serve: Return the cut chicken pieces to the sauce, mix gently to combine, and heat through briefly if needed. Serve hot with basmati rice and naan bread, garnished with fresh parsley, mint, or cilantro.
Notes
- Use a 4-quart slow cooker for recommended quantities. For larger portions or whole chickens, a 6-quart slow cooker is preferred.
- Do not add additional water; the chicken will produce enough liquid to create the sauce without thinning it too much.
- Tomato sauce can be substituted with passata or blended and sieved canned plain tomatoes.
- Sugar is optional; it balances acidity. Adjust or omit based on your tomato sauce's sweetness.
- If fresh ginger is unavailable, ½ teaspoon ground ginger can be used as a substitute.
- Omit chili powder to reduce heat for children or those sensitive to spice.
- Garam masala can be homemade for a fresher, healthier alternative to store-bought mixes.
- Substitute heavy cream with half and half or coconut milk for a lighter or dairy-free option, though the sauce may be less creamy.
- Do not add cream before cooking to prevent separation.
- Doubling ingredients does not require adjusting cooking time significantly.
- Fresh herbs like cilantro, mint, or parsley add vibrant garnish and fresh flavor.
- Serve with basmati or brown rice and fresh naan bread for a complete meal.
- For a vegan option, try a cauliflower butter chicken alternative.
- This recipe can also be adapted for the Instant Pot; a separate Instant Pot recipe is available for reference.
Nutrition
- Serving Size: 1 serving (approximately 1 chicken thigh with sauce)
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 165 mg
