Slow Cooker Butter Chicken
This slow cooker butter chicken is the ultimate takeout-inspired comfort food. It's simple to make with just 15 minutes of prep time and ideal for a busy week since the slow cooker does all of the hands-on "cooking" for you.
Ingredients
- 2-3 lbs boneless and skinless chicken thighs cut into large chunks
- 1 cup finely chopped onion about 1 medium
- 1 tablespoon minced garlic about 3 cloves
- 1 tablespoon fresh ginger grated (or 1 teaspoon ground ginger)
- 1 (15oz) can tomato sauce
- 1 (15oz) can crushed tomatoes
- ¼ cup unsalted butter cut into cubes
- 1 tablespoon garam masala
- 1 ½ teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon smoked paprika
- ½ teaspoon ground cinnamon
- 1 teaspoon kosher salt
- ½ teaspoon cayenne pepper optional
- ½ cup heavy cream Note 1
- ½ cup plain Greek yogurt
- Fresh cilantro chopped, for garnish
Instructions
- Add the onion, garlic, ginger, tomato sauce, crushed tomatoes, and all of the spices into the slow cooker. Give it a quick stir so the flavors are well mixed.
- Nestle the chicken pieces right into the sauce and scatter the butter cubes on top.
- Cover and cook on Low for about 6 hours or High for 2 hours, until the chicken is tender and fully cooked.
- Remove the chicken to a cutting board, chop it into bite-sized pieces.
- Stir in the cream and Greek yogurt. This makes the sauce rich and silky without curdling. Return the chicken to the sauce and stir everything together.
- Spoon over hot jasmine rice or pair with warm naan, then finish with a sprinkle of fresh cilantro before serving.
Notes
Note 1: You can substitute full-fat coconut milk for the dairy-free version.
Storing Tips:
- Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop for a couple of minutes until warmed through. If the mixture seems thick, add a splash of water or cream.
- You can also freeze the butter chicken for up to 2 months. Thaw in the fridge overnight, then reheat in the microwave or on the stovetop until warmed through.
- Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop for a couple of minutes until warmed through. If the mixture seems thick, add a splash of water or cream.
- You can also freeze the butter chicken for up to 2 months. Thaw in the fridge overnight, then reheat in the microwave or on the stovetop until warmed through.
Nutrition
Calories: 350kcalCarbohydrates: 6gProtein: 32gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 187mgSodium: 539mgPotassium: 503mgFiber: 1gSugar: 2gVitamin A: 807IUVitamin C: 3mgCalcium: 69mgIron: 2mg
* Disclaimer: All nutrition information are estimates only.
