Description
A creamy, gently spiced Slow Cooker Indian Butter Chicken made with tender chicken thighs, a rich tomato-butter sauce, and warm Indian spices. An easy, family-friendly dinner that practically cooks itself.
Ingredients
2 lbs boneless, skinless chicken thighs
1 small onion, diced
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 (14–15 oz) can tomato sauce
2–3 tablespoons tomato paste
1 tablespoon garam masala
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon turmeric
½ teaspoon chili powder (optional, adjust to taste)
1 teaspoon salt
½ teaspoon sugar
3–4 tablespoons butter
½ cup heavy cream (or half-and-half)
Fresh cilantro, for garnish
Instructions
1. (Optional) Sauté onion, garlic, and ginger in a skillet for 3–4 minutes, then stir in spices and tomato paste for 30 seconds.
2. Add the mixture, tomato sauce, salt, and sugar to the slow cooker; stir to combine.
3. Nestle chicken thighs into the sauce.
4. Cover and cook on LOW 6–7 hours or HIGH 3–4 hours, until chicken reaches 165°F.
5. Remove chicken, let cool slightly, then chop into bite-sized pieces.
6. Stir butter and cream into the warm (not boiling) sauce until glossy.
7. Return chopped chicken to the sauce and stir to coat.
8. Garnish with cilantro and serve over rice or with naan.
Notes
Add dairy only after the sauce has cooled slightly to prevent curdling.
Sauce can be thinned with a splash of cream or water when reheating.
- Prep Time: 15 minutes
- Cook Time: 390 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Indian-inspired, American
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 7g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 185mg