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Slow Cooker Butter Chicken

Slow Cooker Butter Chicken

The ultimate comfort food, Slow Cooker Butter Chicken is creamy, aromatic, and incredibly easy to make. This easy weeknight dinner will satisfy your cravings and impress your family or guests. Make it tonight and enjoy a taste of home!
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 5 cloves garlic minced
  • 2 tablespoons fresh ginger grated
  • 16 oz tomato sauce or passata
  • 1 teaspoon ground cumin
  • 2 teaspoons garam masala click for recipe
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground turmeric
  • ½ teaspoon chili powder
  • 1 teaspoon salt
  • ½ teaspoon granulated sugar or honey
  • 2 lb chicken thighs
  • 3 tablespoons unsalted butter cut into small cubes
  • ½ cup heavy whipping cream double cream in the UK
  • 2 tablespoons fresh parsley for garnish

Equipment

  • 4-quart Slow Cooker

Method
 

  1. To the slow cooker, add ginger, garlic, tomato sauce, spices, salt, and sugar. Give everything a good stir, then add the chicken thighs and coat them in the sauce. Scatter the butter all over the top, cover, and cook on HIGH for 90 minutes, or on LOW for 4-6 hours. The chicken is done when its internal temperature reaches 165°F with an instant-read thermometer. Remove the chicken and place on a cutting board to cool enough to be handled. Stir the heavy cream into the sauce, and whisk until the sauce is creamy. Cut the chicken into bite-sized pieces and return to the sauce. Serve with basmati rice and naan bread, garnish with fresh parsley, mint, or cilantro.

Notes

  • Tip 1: I used a 4-quart Crockpot for this recipe. It’s a cheap Crockpot that I use when I make smaller amounts of food.
  • Tip 2: Do not add water, as the chicken will produce enough liquid for the sauce. Adding liquid will make the sauce too thin.
  • Tip 3: Tomato sauce can be substituted with Passata, or a can of plain tomatoes that are blended and sieved.
  • Tip 4: If you don’t have fresh ginger available, you can use ½ teaspoon of ground ginger instead.
  • Tip 5: This dish is medium spicy (heat), so if you’re feeding children, then I recommend that you leave the chili powder out.