This Easy Slow Cooker Indian Butter Chicken is a warm and tasty dish. Made with chicken cooked in a creamy, tomato sauce, it’s perfect for a cozy meal!
You won’t believe how simple it is to make. Just toss everything in the slow cooker and let it work its magic. I love serving it with rice or naan to soak up all that dreamy sauce!
Key Ingredients & Substitutions
Chicken: I recommend using boneless, skinless chicken thighs for their rich flavor. However, chicken breasts work too if you prefer leaner meat. If you’re looking for a meatless option, try chickpeas or tofu instead.
Heavy Cream or Coconut Milk: Heavy cream gives a luscious texture, but coconut milk is a great dairy-free substitute that adds a different flavor profile. If you’re watching calories, try using half-and-half or light cream.
Spices: Garam masala is key for authentic flavor, but if you don’t have it, a mix of cumin, coriander, and cinnamon can work. Smoked paprika adds depth; if you can’t find it, regular paprika will do.
Fresh Ginger and Garlic: Using fresh ginger and garlic enhances the dish’s flavor. If you have ginger paste or garlic powder on hand, those can substitute in a pinch, but fresh is always better!
How Do I Get the Chicken Just Right in the Slow Cooker?
To achieve perfectly cooked chicken, here are some tips:
- Cut chicken into uniform chunks so they cook evenly.
- Layering is important; place the chicken at the bottom under the sauce to keep it moist.
- Don’t lift the lid too often during cooking, as it releases heat and slows down the process.
- Check for doneness towards the end; chicken should be tender but not overcooked!
By following these steps, your butter chicken will be tender and juicy every time!
Easy Slow Cooker Indian Butter Chicken
Ingredients You’ll Need:
For the Main Dish:
- 2 lbs (900g) boneless, skinless chicken thighs or breasts, cut into chunks
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 can (14 oz/400g) crushed tomatoes
For the Sauce:
- 1/2 cup (120ml) heavy cream or coconut milk
- 1/4 cup (60g) unsalted butter
- 2 tbsp tomato paste
- 1 tbsp garam masala
- 1 tbsp ground cumin
- 1 tbsp paprika (preferably smoked or sweet)
- 1 tsp turmeric powder
- 1 tsp chili powder (adjust to taste)
- 1 tsp salt (adjust to taste)
- 1/2 tsp ground black pepper
- 1 tbsp lemon juice
- Fresh cilantro (coriander) leaves, chopped for garnish
- Cooking oil (such as vegetable or canola oil)
How Much Time Will You Need?
This delicious dish takes about 15-20 minutes of preparation time, plus 6-8 hours of cooking time on low heat or 3-4 hours on high in the slow cooker. It’s perfect for a busy day when you can let the slow cooker do all the work!
Step-by-Step Instructions:
1. Sautéing the Aromatics:
Start by heating a little oil in a pan over medium heat. Add the finely chopped onion and cook until it’s softened and golden brown, which will take about 5-7 minutes. This step adds a nice depth of flavor to your dish!
2. Adding Garlic and Ginger:
Next, add the minced garlic and grated ginger to the pan. Cook them together for another 1-2 minutes until they are fragrant. You’re creating a wonderful aroma that fills your kitchen!
3. Mixing in the Spices:
Now, stir in the garam masala, ground cumin, paprika, turmeric powder, chili powder, salt, and black pepper. Allow the spices to cook for about 1 minute. This releases their flavors and makes your sauce extra tasty!
4. Creating the Sauce:
Add the tomato paste and crushed tomatoes to the pan. Mix it all together well and let it cook for 2-3 minutes. This blends the flavors beautifully.
5. Transferring to the Slow Cooker:
Carefully transfer the sauce mixture into your slow cooker. Make sure to scrape out all the goodness from the pan!
6. Adding the Chicken:
Add the cut chicken chunks to the slow cooker. Toss them gently in the sauce to ensure they are well coated. This is where the magic happens!
7. Cooking:
Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. The chicken will become tender and will soak up all the delicious flavors.
8. Finishing Touches:
About 30 minutes before serving, stir in the unsalted butter and heavy cream or coconut milk. This will create a creamy texture. Taste the sauce and adjust the seasoning with more salt or a splash of lemon juice if needed.
9. Garnishing:
Just before serving, garnish your dish with freshly chopped cilantro leaves. This adds a nice pop of color and freshness!
10. Serving:
Serve your Indian Butter Chicken hot alongside basmati rice or naan bread for a complete meal. Enjoy!
Bon appétit! Enjoy every bite of your rich and flavorful slow cooker Indian Butter Chicken!
FAQ for Easy Slow Cooker Indian Butter Chicken
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but it’s best to thaw it first to ensure even cooking. Simply place it in the fridge overnight or submerge the sealed bag in cold water for quicker thawing. Avoid cooking it from frozen as it may not cook through properly in the slow cooker.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the sauce and marinate the chicken a day ahead. Store them separately in the fridge and combine them in the slow cooker when you’re ready to cook. The flavors will be even better the next day!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze it for up to 3 months. To reheat, thaw it in the fridge overnight and warm it on the stovetop or in the microwave until heated through.
What Can I Serve With This Dish?
This Indian Butter Chicken pairs wonderfully with basmati rice, naan bread, or even quinoa. For a fresh twist, serve it alongside a simple cucumber raita or a green salad to balance the rich flavors.
