Description

This Slow Cooker Butter Chicken is rich, creamy, and full of warm spices without being too hot. Juicy chicken thighs are slow-cooked in a flavorful tomato-based sauce and finished with butter and cream for a classic, comforting Indian-inspired dish the whole family will love.

Ingredients

Scale

5 cloves garlic, minced
2 tablespoons fresh ginger, grated
16 oz 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 (optional)
1 teaspoon salt
1/2 teaspoon granulated sugar or honey
2 lb chicken thighs
3 tablespoons unsalted butter, cut into small cubes
1/2 cup heavy whipping cream (or double cream)
2 tablespoons fresh parsley, mint, or cilantro, for garnish

Cook Mode Prevent your screen from going dark

Instructions

1. To the slow cooker, add garlic, ginger, tomato sauce, cumin, garam masala, paprika, turmeric, chili powder, salt, and sugar. Stir well to combine.

2. Add chicken thighs and coat them evenly with the sauce mixture.

3. Scatter butter cubes over the top. Cover and cook on HIGH for 1.5–2 hours or LOW for 4–6 hours, until the chicken reaches 165°F internally.

4. Remove chicken from the slow cooker and let cool slightly before cutting into bite-sized pieces.

5. Stir heavy cream into the sauce and whisk until creamy and smooth.

6. Return chicken pieces to the slow cooker and stir to coat in sauce. Garnish with fresh herbs before serving.

7. Serve hot with basmati rice and naan bread.

Notes

Use tomato sauce, passata, or blended canned tomatoes for the base. Do not add water, as the chicken releases enough liquid.

Add sugar if your tomato base is too acidic.

For a lighter version, use half and half or coconut milk instead of heavy cream.

Make ahead: Store in the fridge up to 4 days or freeze up to 2 months.

Serve with basmati rice and naan, and garnish with fresh cilantro, mint, or parsley.

Nutrition

Serving Size: 1 serving
Calories: 580