This Easy Slow Cooker Indian Butter Chicken is a comforting dish full of rich flavors. Tender chicken simmers in a creamy sauce made with tomatoes, spices, and butter. Yum!
When I make this for dinner, my kitchen smells amazing, and no one can resist it! I love serving it with warm naan or rice—who doesn’t enjoy mopping up that delicious sauce?
Key Ingredients & Substitutions
Chicken Thighs: I love using chicken thighs as they stay juicy and tender through slow cooking. If you prefer chicken breasts, go for it, just watch them to avoid overcooking, as breasts can dry out more easily.
Garam Masala: This blend is essential for authentic flavor. If you can’t find it, a mix of cumin, coriander, and cinnamon works well. Many grocery stores also carry ready-made blends.
Heavy Cream: It adds richness to the sauce. For a lighter dish, you could use half-and-half or coconut milk, which adds a tropical twist!
Butter: Unsalted butter gives control over salt. If you need a dairy-free option, use coconut oil for a similar richness in flavor.
Yogurt: I find that plain yogurt adds a nice tang and creaminess. If lactose is a concern, you could skip it or use a dairy-free yogurt alternative.
How Do I Achieve the Best Flavor in My Butter Chicken?
The secret to great flavor lies in the cooking process. While it’s easy, there are a couple of key steps to pay attention to:
- Layering Ingredients: Start with aromatics—onion, garlic, and ginger—to build a flavor base. Placing the chicken on top keeps it moist.
- Cooking Time: Patience is key! Cooking on low for 6-7 hours lets the spices meld beautifully. High heat works too, but monitors for tenderness.
- Adding Cream: Stir in the cream towards the end to make sure it doesn’t curdle and retains that velvety texture.
Always taste and adjust seasoning before serving. A little extra salt or pepper can elevate the dish just perfectly!
How to Make Easy Slow Cooker Indian Butter Chicken
Ingredients You’ll Need:
For the Chicken:
- 2 pounds boneless, skinless chicken thighs, cut into chunks
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 can (14 oz) crushed tomatoes
For the Creamy Sauce:
- 1 cup heavy cream
- 1/4 cup plain yogurt (optional for extra creaminess)
- 4 tablespoons unsalted butter
For the Spices:
- 2 teaspoons garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon chili powder (adjust to taste)
- 1 teaspoon paprika (for color)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper
For Serving:
- Fresh cilantro, chopped (for garnish)
- Cooked basmati rice or naan bread, for serving
How Much Time Will You Need?
To whip up this delicious butter chicken, you’ll need about 15 minutes for prep and cooking takes approximately 6 to 7 hours on low or 3 to 4 hours on high in the slow cooker. It’s a perfect dish for busy days when you can let it simmer while you go about your activities!
Step-by-Step Instructions:
1. Prepare the Aromatics:
In your slow cooker, start by adding the chopped onion, minced garlic, and fresh ginger. These will create the flavorful base of your dish.
2. Add the Chicken:
Next, place the chicken thigh chunks right on top of the aromatic mixture. This helps keep the chicken juicy as it cooks.
3. Mix in the Tomatoes:
Pour the crushed tomatoes over the chicken. This will provide moisture and form the sauce’s foundation.
4. Spice it Up:
Now, sprinkle in the garam masala, turmeric, cumin, chili powder, paprika, salt, and black pepper. Stir everything gently to combine but be careful not to break up the chicken pieces.
5. Add the Butter:
Cut the unsalted butter into small pieces and place them on top of the mixture. Butter makes everything richer and adds a lovely flavor.
6. Cook the Chicken:
Cover the slow cooker and cook your delicious mixture on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is tender and cooked through.
7. Stir in the Cream:
About 30 minutes before the cooking time is up, stir in the heavy cream and yogurt (if you’re using it). If your slow cooker tends to run hot, add the cream in the last 15 minutes to avoid curdling.
8. Adjust Seasoning:
Once it’s done cooking, taste and adjust the seasoning if needed. If the sauce seems too thin, let it simmer on low uncovered for a few more minutes to thicken it up.
9. Serve & Enjoy:
When you’re ready to eat, serve the butter chicken garnished with freshly chopped cilantro over a bed of basmati rice or with warm naan bread. Enjoy every flavorful bite!
There you go! A comforting and flavorful dish that’s as easy as it is delicious!
FAQ for Easy Slow Cooker Indian Butter Chicken
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can use chicken breasts, but keep an eye on them to avoid overcooking, as they tend to dry out more easily. Recommended cooking time for breasts is about 4 hours on high or 6 hours on low.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with half-and-half or coconut milk. Coconut milk will give a delicious twist to the flavor while keeping it dairy-free!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally for even heating. You may need to add a splash of cream or water to loosen the sauce.
Can I Freeze This Dish?
Absolutely! Allow the butter chicken to cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.
