Description
A rich and creamy Slow Cooker Butter Chicken recipe featuring tender chicken thighs simmered in a fragrant tomato-based sauce infused with aromatic spices, finished with butter and heavy cream for a comforting, flavorful dish perfect for family dinners.
Ingredients
Units
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Main Ingredients
- 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)
- 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)
- 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, ground turmeric, chili powder, salt, and granulated sugar. Stir well to mix all the spices evenly into the sauce.
- Add the chicken: Place the chicken thighs into the slow cooker and coat them thoroughly with the prepared sauce, ensuring each piece is well covered.
- Add butter and cook: Scatter the small cubes of unsalted butter evenly over the top of the chicken. Cover the slow cooker and cook on HIGH for 2 hours or on LOW for 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 to handle safely.
- Finish the sauce: Stir the heavy whipping cream into the slow cooker sauce, whisking until the sauce becomes creamy and smooth.
- Cut chicken and combine: Slice the chicken thighs into bite-sized pieces and return them to the sauce, stirring to combine thoroughly.
- Serve: Serve the butter chicken hot over basmati rice with naan bread, garnished generously with fresh parsley, mint, or cilantro.
Notes
- For a milder flavor, reduce or omit chili powder.
- You can substitute chicken thighs with chicken breasts but cooking time may vary.
- Add extra cream for a richer sauce or coconut milk for a dairy-free twist.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
- Adjust salt as needed depending on the saltiness of the tomato sauce used.
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
