This Easy Slow Cooker Indian Butter Chicken is a creamy and rich dish full of flavor! It features tender chicken pieces cooked in a buttery tomato sauce that’s just the right amount of spicy.
You’ll love how simple this recipe is; just toss everything into the slow cooker and let it do the work! Serve it over rice, and your taste buds will thank you. Plus, it’s perfect for busy days!
Key Ingredients & Substitutions
Chicken Thighs: I love using chicken thighs for this recipe because they stay juicy and tender during slow cooking. If you prefer, boneless, skinless chicken breasts work too, but they might dry out if overcooked.
Heavy Cream or Coconut Milk: Heavy cream gives a rich and creamy texture, but you can use coconut milk for a lighter option or to keep it dairy-free. I find coconut milk adds a nice subtle sweetness!
Garam Masala: This spice blend is key to the dish’s flavor. If you don’t have it, you can make your own with equal parts of cumin, coriander, cardamom, cinnamon, and nutmeg. You could also look for curry powder as an alternative.
Crushed Tomatoes: These add body to the sauce. You can substitute with fresh ripe tomatoes or tomato puree if that’s what you have on hand.
How Do I Ensure My Chicken Is Tender and Flavorful?
The cooking time is crucial for achieving tender chicken. Cooking it on low for 6-7 hours allows the flavors to develop and makes the chicken succulent. If you’re in a hurry, cooking on high for 3-4 hours works too, but check for doneness.
- Combine all ingredients except cream and butter first to let the spices mix well.
- Add the cream and butter near the end of cooking to keep the flavors bright and rich.
- Always taste before serving, adjusting salt and spices as needed for the perfect balance.
Easy Slow Cooker Indian Butter Chicken
Ingredients You’ll Need:
For the Chicken and Sauce:
- 2 lbs (900 g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 (14 oz/400 g) can crushed tomatoes
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon chili powder (adjust to taste)
- Salt, to taste
For the Creamy Finish:
- 1 cup (240 ml) heavy cream or coconut milk
- 1/2 cup (115 g) unsalted butter
- 1 tablespoon lemon juice
For Serving:
- Fresh cilantro leaves, for garnish
- Cooked basmati rice or naan, for serving
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time. Then you’ll let it cook in the slow cooker for 6-7 hours on low or 3-4 hours on high. So, you can make it a delicious meal without spending the whole day in the kitchen!
Step-by-Step Instructions:
1. Mix the Base:
In your slow cooker, combine the chopped onion, minced garlic, grated ginger, crushed tomatoes, and all the spices (garam masala, cumin, coriander, paprika, turmeric, chili powder, and salt). Stir everything together so it’s well mixed.
2. Add the Chicken:
Now take the chicken pieces and add them to the slow cooker. Make sure every piece is coated with that tasty sauce mixture. This ensures all the flavors soak into the chicken while it cooks!
3. Cook It Up:
Cover the slow cooker and set it to cook on low for 6-7 hours or on high for 3-4 hours. You’ll know it’s ready when the chicken is tender and easily shreds with a fork.
4. Make It Extra Creamy:
About 30 minutes before you’re ready to eat, stir in the butter and cream (or coconut milk). Leave the lid off during this last half hour to let the sauce thicken up nicely.
5. Finish and Garnish:
Before serving, add a splash of lemon juice and adjust the salt to your taste. This little bit of acidity brightens up all the flavors beautifully.
6. Serve and Enjoy:
Once everything is ready, spoon the butter chicken over fluffy basmati rice or serve it with warm naan. Don’t forget to sprinkle fresh cilantro on top for that perfect finishing touch!
This Easy Slow Cooker Indian Butter Chicken is sure to please the whole family with its comforting flavors and creamy sauce!
Frequently Asked Questions (FAQ)
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can use boneless, skinless chicken breasts instead of thighs. Just keep in mind that breasts may dry out if cooked for too long, so stick to the recommended cooking times carefully.
Can I Make This Recipe Dairy-Free?
Absolutely! Substitute the heavy cream with coconut milk as specified in the recipe. Use dairy-free butter or omit it completely if you prefer. This will keep the dish rich and creamy while being dairy-free.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it up on the stove over low heat or in the microwave, adding a splash of water or cream to loosen the sauce if needed.
Can I Freeze This Butter Chicken?
Yes! This dish freezes well. Let it cool completely, then transfer to a freezer-safe container. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.
