Description
A rich and creamy Slow Cooker Butter Chicken recipe that features tender chicken thighs cooked in a flavorful spiced tomato sauce with garlic, ginger, and a blend of aromatic spices. Finished with butter and heavy cream, this comforting dish is perfect for an easy, delicious dinner served with basmati rice and naan bread.
Ingredients
Units
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For the 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)
For the Chicken
- 2 lb (900 g) chicken thighs
- 3 tablespoons unsalted butter (cut into small cubes)
- 1/2 cup (120 ml) heavy whipping cream
For Garnish
- 2 tablespoons fresh parsley, mint, or cilantro
Instructions
- Prepare the sauce: In the slow cooker, combine the minced garlic, grated ginger, tomato sauce, ground cumin, garam masala, smoked paprika, ground turmeric, chili powder, salt, and granulated sugar. Stir thoroughly to mix all the spices evenly.
- Add the chicken: Place the chicken thighs into the slow cooker and coat them thoroughly in the sauce mixture, ensuring each piece is covered.
- Add butter and start cooking: Scatter the small cubes of unsalted butter evenly over the top of the chicken and sauce. Cover the slow cooker with its lid and cook on HIGH for 1 hour 30 minutes or on LOW for 4 to 6 hours. The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C) using an instant-read thermometer.
- Remove and slice the chicken: Carefully remove the chicken thighs from the slow cooker and place them on a cutting board. Allow them to cool slightly to a temperature safe for handling, then cut into bite-sized pieces.
- Finish the sauce: Stir the heavy whipping cream into the sauce left in the slow cooker and whisk until it becomes creamy and smooth.
- Combine and serve: Return the sliced chicken into the sauce in the slow cooker and mix gently to coat. Serve the butter chicken with basmati rice and naan bread, garnished with fresh parsley, mint, or cilantro as preferred.
Notes
- This butter chicken is mildly spiced and creamy, suitable for those who prefer flavorful but not overly spicy dishes.
- Use chicken thighs for juicier, more tender meat compared to chicken breasts.
- Garam masala can be homemade or store-bought for convenience.
- The cooking times provided are guidelines; check chicken internal temperature to ensure safety.
- To make this recipe gluten free, ensure the tomato sauce and spices have no gluten-containing additives.
- This dish pairs best with basmati rice and naan bread, but cauliflower rice or quinoa are good substitutes for lower carb options.
- For a lighter version, substitute heavy cream with coconut cream or yogurt, adjusting the cooking method accordingly.
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
