Description
This Slow Cooker Butter Chicken is a rich and creamy Indian-inspired dish made with tender boneless chicken thighs simmered in a spiced tomato and coconut milk sauce. Enhanced with Greek yogurt, heavy cream, and butter, it offers a luscious, flavorful experience perfect for an easy, hands-off weeknight dinner. Serve with fluffy basmati rice and warm naan bread for a complete meal.
Ingredients
Scale
Chicken
- 2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
Aromatics and Base
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
Liquids
- 1 can (15 oz) tomato sauce
- 1 can (14 oz) coconut milk
- 1/2 cup plain Greek yogurt
- 1/4 cup heavy cream
- 1/4 cup unsalted butter, cut into small pieces
Spices
- 3 tablespoons garam masala
- 1 tablespoon curry powder
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 teaspoon turmeric
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
For Serving and Garnish
- Fresh cilantro, chopped (for garnish)
- Cooked basmati rice (for serving)
- Naan bread (for serving)
Instructions
- Prepare the Ingredients: Cut the chicken thighs into bite-sized pieces. Finely chop the onion, and mince the garlic and ginger carefully to prepare the aromatic base for the dish.
- Combine Ingredients in Slow Cooker: In a 6-quart slow cooker, add the chopped onion, garlic, and ginger. Pour in the tomato sauce, coconut milk, Greek yogurt, and heavy cream. Stir in the garam masala, curry powder, ground cumin, paprika, turmeric, chili powder, salt, black pepper, cinnamon, and optional cayenne pepper to build the complex, spiced sauce.
- Add the Chicken: Add the chicken pieces into the slow cooker and stir thoroughly to ensure the chicken is well coated with the sauce and spices, allowing flavors to meld during cooking.
- Cook: Cover the slow cooker with the lid. Cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender, fully cooked, and has absorbed the spices and creaminess from the sauce.
- Finish the Dish: About 15 minutes before serving, stir in the butter pieces so they melt and add rich flavor and silky texture to the sauce. Taste and adjust seasoning as needed to balance flavors.
- Serve: Serve the butter chicken hot over cooked basmati rice. Garnish with chopped fresh cilantro for brightness. Offer warm naan bread on the side for dipping into the luscious sauce, completing this comforting meal.
Notes
- For extra heat, include the optional cayenne pepper.
- Using boneless skinless chicken thighs keeps the meat tender and flavorful in the slow cooker.
- Greek yogurt adds creaminess and slight tartness, balancing the spices.
- Butter added at the end enriches the sauce and enhances authenticity.
- Serve immediately with fresh cilantro garnish for best flavor and presentation.
- Leftovers can be refrigerated for up to 3 days and reheated gently to preserve creaminess.
