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Slow Cooker Butter Chicken

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This Slow Cooker Butter Chicken is a rich and creamy dish that captures the essence of authentic Indian flavors, made easy in the crockpot. Tender chicken is coated in a mildly spicy, tomato-tinged sauce, and it practically cooks itself.

  • Total Time: 3 hours 10 minutes
  • Yield: 6 servings

Ingredients

  • 3 pounds (5-6 large) boneless, skinless chicken breasts
  • 1 cup onion, diced (about 1 small onion)
  • 4 tablespoons unsalted butter
  • 1 cup tomato sauce
  • 1 1/4 cups heavy cream, room temperature & divided
  • 6 tablespoons tomato paste
  • 1 tablespoon minced garlic
  • 1 tablespoon grated ginger
  • 2 1/2 teaspoons curry powder
  • 2 teaspoons chili powder
  • 2 teaspoons garam masala
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 2 tablespoons cornstarch
  • 4 cups cooked jasmine rice (cooked according to package directions)
  • Fresh cilantro, for garnish

Instructions

  1. In a sauté pan over medium-high heat, melt the butter. Add the diced onion, garlic, ginger, curry powder, chili powder, garam masala, cumin, and salt. Sauté for 2-3 minutes, or until the onions are tender and the spices are fragrant.
  2. In a blender, combine the cooked onions and spices, tomato sauce, tomato paste, and 3/4 cup of the heavy cream. Blend until smooth.
  3. Add the chicken to the insert of the slow cooker. Pour the blended sauce over the chicken, ensuring it’s well-covered. Cook on high for 2 1/2 to 3 hours, or until the chicken is cooked through.
  4. Once the chicken is cooked, remove the pieces from the slow cooker and cut them into bite-sized, 1-inch pieces.
  5. In a small bowl, combine the remaining 1/2 cup of heavy cream and cornstarch. Stir to create a slurry. Add this slurry to the sauce in the slow cooker and stir to combine. Let the sauce simmer to thicken.
  6. Return the bite-sized chicken pieces to the slow cooker and gently stir them in the sauce, being careful not to break up the chicken too much. Turn off the slow cooker once the chicken is coated in the thickened sauce.
  7. To serve, place 3/4 cup of jasmine rice in a bowl, keeping the rest of the rice to one side. Spoon the butter chicken next to the rice and garnish with fresh cilantro.

Notes

  • For extra richness, you can substitute half of the heavy cream with coconut milk.
  • Serve with naan or a side of vegetables for a complete meal.
  • Leftover butter chicken can be stored in the refrigerator for 2-3 days or frozen for up to 3 months.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 3 hours
  • Category: Main Course
  • Method: Slow Cooker
  • Cuisine: Indian
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 serving
  • Calories: 460 kcal
  • Sugar: 7g
  • Sodium: 750mg
  • Fat: 26g
  • Saturated Fat: 15g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 1g
  • Protein: 37g
  • Cholesterol: 110mg

Find it online: https://recipeteach.com/slow-cooker-butter-chicken/