Description
This Slow Cooker Butter Chicken recipe offers a rich and creamy Indian-inspired dish that’s easy to prepare and perfect for a comforting meal. Tender chicken cubes are cooked in a flavorful blend of fire roasted tomatoes, spices, garlic, and ginger, slowly simmered to perfection in a crock pot, then finished with butter and cream for a luscious texture. Serve it over basmati or jasmine rice for an authentic experience.
Ingredients
Sauce Ingredients
- 14 ounces fire roasted tomatoes (drained, 1 can)
- ½ cup onion (diced)
- 1 tablespoon garlic (minced)
- 1 tablespoon ginger (grated)
- ¼ cup plain yogurt
- 1 teaspoon garam masala
- 1 teaspoon salt
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon black pepper
- ½ teaspoon ground turmeric
- ½ teaspoon ground coriander
Main Ingredients
- 1 pound boneless skinless chicken breast (cut into 1-inch cubes)
- 4 tablespoons unsalted butter (diced)
- ¼ cup heavy cream
Instructions
- Prepare the sauce: In a blender or food processor, combine the drained fire roasted tomatoes, diced onion, minced garlic, grated ginger, plain yogurt, garam masala, turmeric, cumin, coriander, chili powder, salt, and black pepper. Puree until the mixture is smooth. Alternatively, add these ingredients directly to the slow cooker and use an immersion blender to blend until smooth.
- Add chicken: Place the cubed chicken breast into the slow cooker with the pureed sauce. Stir well to coat all the chicken pieces evenly with the sauce.
- Add butter: Evenly distribute the diced unsalted butter on top of the coated chicken in the slow cooker to melt into the sauce during cooking.
- Slow cook: Cover the slow cooker and cook on low heat for 6-7 hours or on high heat for 3-4 hours, until the chicken is tender and fully cooked through.
- Add cream: Approximately 30 minutes before serving, stir in the heavy cream to enrich the sauce and add creaminess.
- Optional thickening: For a thicker sauce, whisk 2 tablespoons of cornstarch into the heavy cream before adding it to the slow cooker, then stir well to combine.
- Serve: Serve the butter chicken over cooked basmati or jasmine rice. Garnish with chopped cilantro if desired for added freshness and color.
Notes
- You can use an immersion blender to puree the sauce directly in the slow cooker for less cleanup.
- Adjust the chili powder amount to your preferred spice level.
- For a dairy-free version, substitute the yogurt, butter, and heavy cream with coconut milk and dairy-free alternatives.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
- Serve with naan bread or steamed vegetables for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 3 hours 10 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
