ULTIMATE SLOW COOKER BUTTER CHICKEN
Experience the rich and creamy flavors of Indian Butter Chicken made effortlessly in your slow cooker. This recipe combines tender chicken with a luscious, aromatic sauce, perfect for a weeknight dinner or special occasion.
Equipment
- Slow cooker
- Large skillet
- Measuring spoons
- Measuring cups
- Grater
- Knife
- Cutting board
- Spatula or spoon
- Two forks (optional, for shredding)
- Serving bowls
- Serving spoon
Ingredients
- 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon butter
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 2 tablespoons tomato paste
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- ½ teaspoon chili powder or cayenne pepper, to taste
- ½ teaspoon paprika
- 1 cup heavy cream
- 1 tablespoon lemon juice
- Salt to taste
- Pepper to taste
- Fresh cilantro, chopped, for garnish
- Optional: Swirl of cream for garnish
- Optional: Chili flakes for garnish
Instructions
- Cut the chicken thighs into bite-sized pieces.
- In a large skillet, melt butter over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and grated ginger and cook for another minute until fragrant.
- Stir in the garam masala, turmeric, cumin, coriander, chili powder, and paprika. Cook for about 30 seconds, stirring constantly, until the spices are fragrant.
- Transfer the sautéed aromatics and spices to the slow cooker.
- Add the tomato paste, diced tomatoes (with their juice), and the chicken pieces. Stir everything together until the chicken is well coated.
- Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The chicken should be very tender.
- If desired, shred the chicken directly in the slow cooker using two forks.
- Stir in the heavy cream and lemon juice. Mix well until the sauce is smooth and creamy.
- Taste the sauce and adjust seasoning as needed. Add more salt, pepper, or spices to your liking.
- Garnish with fresh cilantro, a swirl of cream (optional), and a sprinkle of chili flakes (optional). Serve hot with basmati rice, naan bread, or both!
Notes
For best results, sauté the aromatics and spices before adding them to the slow cooker to develop maximum flavor. Use high-quality, fresh spices for an authentic taste. Adjust the chili powder to suit your spice preference. Leftovers can be stored in the refrigerator for up to 3-4 days or frozen for longer storage. Substitute coconut cream for heavy cream for a dairy-free option.