Description

Make this Slow Cooker Butter Chicken for a flavorful dinner that your whole family will love! It's deliciously spiced (but not hot spicy!), super creamy, comforting, and the chicken is so tender and juicy. This easy slow cooker recipe uses simple ingredients and requires minimal hands-on time, perfect for a satisfying meal served with basmati rice and naan.

Ingredients

Units Scale

Spice Mix & 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

Main Ingredients

2 lb (900 g) chicken thighs
3 tablespoons unsalted butter cut into small cubes
1/2 cup (120 ml) heavy whipping cream
2 tablespoons fresh parsley, mint, or cilantro for garnish

Cook Mode Prevent your screen from going dark

Instructions

Prepare the sauce: To the slow cooker, add grated ginger, minced garlic, tomato sauce, ground cumin, garam masala, smoked paprika, ground turmeric, chili powder, salt, and granulated sugar or honey. Stir well to combine all the spices and sauce evenly.
Add chicken: Place the chicken thighs into the slow cooker and coat them thoroughly with the sauce mixture.
Add butter and cook: Scatter the small cubes of unsalted butter over the chicken and sauce. Cover with the lid and cook on HIGH for 1 hour 30 minutes, or on LOW for 4 to 6 hours. The chicken is done when its internal temperature reaches 165°F as measured by an instant-read thermometer.
Rest the chicken: Remove the chicken from the slow cooker and transfer to a cutting board to cool enough to handle.
Finish the sauce: Stir the heavy whipping cream into the sauce in the slow cooker. Whisk vigorously until the sauce becomes creamy and well combined.
Cut and combine: Cut the rested chicken into bite-size pieces and return the chicken to the creamy sauce. Stir to coat.
Serve: Serve the butter chicken hot with basmati rice and naan bread. Garnish with fresh parsley, mint, or cilantro for a fresh flavor and attractive presentation.

Notes

Use a 4-quart slow cooker for smaller amounts; a 6-quart slow cooker works well for larger portions.
Do not add extra water; the chicken releases enough liquid for the sauce without thinning it down.
Tomato sauce can be substituted with passata or blended canned plain tomatoes, strained for smoothness.
The sugar balances acidity but can be omitted if your tomato sauce is not too acidic.
If fresh ginger is unavailable, use ½ teaspoon ground ginger instead.
Omit chili powder to reduce spiciness for children.
You can make your own garam masala at home or buy a quality store-bought version without added sugar.
For a dairy-free alternative, substitute heavy cream with coconut milk or half and half, though the sauce will be less creamy.
Add cream only after cooking to prevent separation.
Doubling the recipe does not require adjusting cooking time.
Garnish with fresh herbs before serving: cilantro, mint, or parsley are perfect choices.
Serve with Instant Pot basmati or brown rice and fresh naan bread.
For a vegan version, try a cauliflower butter chicken recipe.
This recipe can also be adapted for the Instant Pot for faster cooking.

Nutrition

Serving Size: 1 serving
Calories: 520 kcal
Sugar: 5 g
Sodium: 860 mg
Fat: 33 g
Saturated Fat: 17 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 2 g
Protein: 38 g
Cholesterol: 160 mg