Creamy Slow Cooker Butter Chicken
A rich and creamy butter chicken made effortlessly in the slow cooker, perfect for busy families and lovers of Indian cuisine.
Equipment
- 1 slow cooker 6-quart recommended
- 1 skillet for sautéing
Ingredients
Marinade
- 2 pounds boneless skinless chicken thighs, cut into pieces
- 1 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 2 tablespoons garam masala
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon turmeric
- 1 teaspoon cayenne pepper
- Salt to taste
Sauce
- 1 tablespoon butter
- 1 large onion finely chopped
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 can 15 ounces tomato sauce
- 1 cup heavy cream
Garnish
- Fresh cilantro for garnish
Instructions
Preparation
- Combine chicken pieces with Greek yogurt, lemon juice, garam masala, cumin, coriander, turmeric, cayenne pepper, and salt. Mix well and let it marinate for at least 30 minutes or overnight for best results.
- In a skillet, melt butter over medium heat. Add chopped onions, garlic, and ginger. Sauté until onions are translucent and aromatic.
- Transfer the sautéed onion mixture to the slow cooker. Add marinated chicken and tomato sauce. Stir well to combine all ingredients evenly.
- Set the slow cooker to low and cook for 6-8 hours, or on high for 4 hours. Ensure the chicken is cooked through and tender.
- Stir in heavy cream and let it cook for an additional 15-20 minutes on low to thicken the sauce.
Serving
- Taste and adjust seasoning if necessary. Garnish with fresh cilantro and serve hot with rice or naan.
Storage
- Allow leftovers to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days or freeze for up to 3 months.
Notes
Pro Tips: Marinate the chicken overnight for deeper flavor. Sauté onions and spices for enhanced aroma. Add fresh cilantro before serving for a pop of freshness.
Ingredient Substitutions: Use coconut milk instead of heavy cream for a dairy-free version. Chicken breasts can replace thighs for a leaner meal.
How to Serve: Pair with basmati rice or naan for a complete meal. Add a side salad for a fresh touch.
Storage & Freshness: Store leftovers in the fridge for up to 3 days. Freeze for longer storage up to 3 months.
Make-Ahead Tips: Prepare the marinade and sauce ingredients ahead of time to reduce prep on cooking day.
Ingredient Substitutions: Use coconut milk instead of heavy cream for a dairy-free version. Chicken breasts can replace thighs for a leaner meal.
How to Serve: Pair with basmati rice or naan for a complete meal. Add a side salad for a fresh touch.
Storage & Freshness: Store leftovers in the fridge for up to 3 days. Freeze for longer storage up to 3 months.
Make-Ahead Tips: Prepare the marinade and sauce ingredients ahead of time to reduce prep on cooking day.