Slow Cooker Butter Chicken

Creamy slow cooker butter chicken with tender chicken thighs, tomato sauce, garlic, ginger, and traditional Indian spices. Perfect for easy weeknight dinners or meal prep.

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
• ½ teaspoon chili powder
• 1 teaspoon salt
• ½ teaspoon granulated sugar or honey
• 2 lb (900 g) chicken thighs
• 3 tablespoons unsalted butter, cut into small cubes
• ½ cup (120 ml) heavy cream (double cream in the UK)
• 2 tablespoons fresh parsley, mint, or cilantro for garnish

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Instructions

Step 1: Prepare the Slow Cooker

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

Step 2: Add the Chicken

1. Place chicken thighs in the sauce, turning to coat evenly.
2. Scatter butter cubes over the top.

Step 3: Cook the Chicken

1. Cover and cook on HIGH for 1.5–2 hours, or on LOW for 4–6 hours.
2. Chicken is done when the internal temperature reaches 165°F (74°C).

Step 4: Finish the Sauce

1. Remove the chicken and place on a cutting board to cool slightly.
2. Stir heavy cream into the sauce, whisking until smooth and creamy.
3. Cut the chicken into bite-size pieces and return to the sauce.

Step 5: Serve

1. Serve hot with basmati rice and naan bread.
2. Garnish with fresh parsley, mint, or cilantro.

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Why You’ll Love This Recipe

• Tender, juicy chicken with rich, creamy sauce.
• Simple one-pot meal for busy weeknights.
• Classic Indian flavors with minimal prep.
• Perfect for meal prep or family dinners.

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Tips

• Use bone-in, skinless chicken thighs for extra flavor and tenderness.
• Adjust spice levels to taste by adding more chili powder.
• Stir cream in at the end to keep sauce smooth and rich.
• Cook on LOW for a more tender, fall-apart texture.

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Variations and Substitutions

• Protein: Substitute chicken breasts or turkey for a leaner option.
• Cream: Use coconut milk for a dairy-free version.
• Spices: Add fenugreek leaves or curry powder for a different flavor profile.
• Vegetables: Include bell peppers, peas, or spinach for extra nutrients.

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FAQs

Can I make this ahead of time?
Yes, the flavors deepen if made a day in advance. Store in the fridge up to 3 days.

Can I freeze leftovers?
Yes, store in an airtight container for up to 3 months. Reheat gently to avoid separating the cream.

What can I serve with butter chicken?
Serve with basmati rice, naan, or steamed vegetables for a complete meal.

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Serving

Plate butter chicken with rice or naan, spooning extra sauce over the top. Garnish with fresh herbs for added color and flavor.

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Suggestions

• Add a squeeze of fresh lemon for brightness.
• Sprinkle toasted nuts like cashews for texture.
• Pair with a simple cucumber raita to balance the richness.