Description
This Slow Cooker Butter Chicken is a rich, creamy, and flavorful Indian-inspired dish perfect for a comforting family dinner. Tender chicken thighs simmer in a blend of aromatic spices, tomato sauce, and butter, finished with creamy heavy whipping cream and garnished with fresh herbs. Served best with basmati rice and naan bread, it provides a deliciously spiced meal that’s not overly spicy, tender, and juicy.
Ingredients
Scale
Sauce and Spices
- 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
Main Ingredients
- 2 lb (900g) chicken thighs
- 3 tablespoons unsalted butter, cut into small cubes
- ½ cup (120ml) heavy whipping cream (double cream in the UK)
Garnish
- 2 tablespoons fresh parsley, mint, or cilantro
Instructions
- Prepare the slow cooker sauce: Add the grated ginger, minced garlic, tomato sauce, ground cumin, garam masala, smoked paprika, turmeric, chili powder, salt, and sugar into the slow cooker. Stir thoroughly to combine all spices and ingredients into a uniform sauce base.
- Add the chicken: Place the chicken thighs into the slow cooker, nestling them into the sauce. Toss or coat the chicken thoroughly with the sauce so each piece is covered with flavorful spices.
- Add butter and start cooking: Scatter the cubed unsalted butter evenly over the top of the chicken. Cover with the slow cooker lid and cook on HIGH for 1.5 to 2 hours, or on LOW for 4 to 6 hours, until the chicken reaches an internal temperature of 165°F (74°C) as measured with an instant read thermometer.
- Remove and rest chicken: Carefully take the cooked chicken out onto a cutting board and allow it to cool slightly until it is safe to handle.
- Finish the sauce: Stir the heavy whipping cream into the sauce in the slow cooker. Whisk the mixture until the sauce is creamy and well combined, enhancing the richness and smooth texture.
- Cut chicken and return: Cut the rested chicken thighs into bite-sized pieces, then return them to the creamy sauce, stirring gently to coat the chicken evenly.
- Serve: Plate the butter chicken with basmati rice and warm naan bread. Garnish with freshly chopped parsley, mint, or cilantro for a fresh finish.
Notes
- This recipe offers a perfectly balanced flavor with mild spice, making it approachable for all family members.
- Using chicken thighs provides the juiciest and most tender results in slow cooking.
- Butter cubed on top ensures richness and a silky texture in the final dish.
- Adjust chili powder according to your heat preference if you desire a spicier dish.
- Serve with basmati rice and naan for a traditional and satisfying meal.
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
