Description
This Slow Cooker Butter Chicken recipe offers a rich, creamy, and flavorful Indian-inspired dish that's incredibly easy to prepare. Tender chicken thighs are slow-cooked in a spiced tomato sauce with garlic, ginger, and aromatic spices, then enriched with butter and cream for a comforting and satisfying meal. Perfect to serve with basmati rice and naan bread for a complete dinner your whole family will love.
Ingredients
Units
Scale
Spice Mix 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)
Main Ingredients
- 2 lb (900 g) chicken thighs
- 3 tablespoons unsalted butter (cut into small cubes)
- 1/2 cup (120 ml) heavy whipping cream (double cream in the UK)
Garnish
- 2 tablespoons fresh parsley, mint, or cilantro (for garnish)
Instructions
- Prepare the sauce: In the slow cooker, combine minced garlic, grated ginger, tomato sauce, ground cumin, garam masala, smoked paprika, turmeric, chili powder, salt, and sugar. Stir well to mix all ingredients evenly.
- Add and coat chicken: Place the chicken thighs into the slow cooker and thoroughly coat them with the prepared sauce so every piece is covered.
- Add butter and set slow cooker: Scatter the cubed unsalted butter evenly over the top of the chicken. 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 (74°C).
- Remove and rest chicken: Once cooked, carefully remove the chicken thighs and place them on a cutting board to cool enough for handling.
- Enrich the sauce: Stir the heavy whipping cream into the sauce remaining in the slow cooker, whisking until the sauce becomes creamy and smooth.
- Cut and return chicken: Cut the rested chicken into bite-sized pieces, then return them to the creamy sauce, stirring gently to combine.
- Serve and garnish: Serve the butter chicken hot with basmati rice and naan bread. Garnish with fresh parsley, mint, or cilantro for a burst of freshness.
Notes
- Use chicken thighs for maximum tenderness and flavor; chicken breasts can be used but may be less juicy.
- The chili powder amount is mild, so the dish is flavorful without being very spicy—adjust to taste if preferred spicier.
- Garam masala can be homemade or store-bought; it’s essential for authentic butter chicken flavor.
- For a dairy-free option, substitute butter and cream with coconut cream and oil, though flavor will differ slightly.
- Leftovers store well in the fridge for up to 3 days and taste even better the next day as flavors meld.
- Ensure the chicken reaches 165°F internal temperature for safe consumption.
Nutrition
- Serving Size: 1 serving
- Calories: 580 kcal
- Sugar: 6 g
- Sodium: 1369 mg
- Fat: 58 g
- Saturated Fat: 23 g
- Unsaturated Fat: 34 g
- Trans Fat: 1 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 286 mg
