Slow Cooker Butter Chicken
Slow cooker butter chicken is an easy way to get that authentic, slow-simmered Indian restaurant taste at home! Make it ahead to serve over rice with naan bread.
Servings: 6 servings
Equipment
Ingredients
- 2 pounds skinless, boneless chicken thighs
- 1 tablespoon coconut oil
- 1 yellow onion chopped
- 1 inch knob of fresh ginger finely grated
- 2 cloves garlic minced
- 1 tablespoon mild curry powder
- 1 tablespoon chilli powder
- ½ tablespoon garam masala
- 1 teaspoon cumin powder
- salt and freshly ground black pepper to taste
- 15 ounce can of tomato sauce
- ½ cup heavy cream
- 3 tablespoons unsalted butter thinly sliced
- chopped parsley or cilantro for garnish
To serve with:
- Naan bread or cooked rice
Instructions
- Prepare the chicken. Cut the chicken into bite-sized pieces, not too small, because the chicken will shrink a bit during cooking. Set it aside.
- Cook the spices. Heat the coconut oil in a skillet. Add the onion and cook over medium-high heat until soft, about 2 to 3 minutes. Add the ginger, garlic, curry, chili, garam masala, and cumin. Cook until fragrant, about 30 seconds.
- Assemble. Transfer the spice mixture to the slow cooker. Add the chicken on top, then season it to taste with salt and pepper. Pour the tomato sauce and heavy cream over the chicken. Give everything a good stir. Place the pats of butter on top of the chicken.
- Cooking time. Cook the chicken on a low setting for 4-6 hours or on a high setting for 2 hours. The chicken is cooked once it reaches an internal temperature of 165˚F.
- Serve. Serve the butter chicken warm, garnished with chopped parsley or cilantro. You can serve it with naan bread and cooked rice.
Notes
- Instead of chicken thighs, you can use chicken breasts.
- Do not add any water to the sauce. The chicken will provide enough juice.
- To balance the flavor a bit, you can add 1 teaspoon of sugar. It is common to add sugar to the tomatoes to balance the acidity.
- You can use powdered ginger if you do not have a fresh one.
Nutrition
Serving: 1.25cups | Calories: 354kcal | Carbohydrates: 8g | Protein: 31g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 181mg | Sodium: 501mg | Potassium: 684mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1220IU | Vitamin C: 7mg | Calcium: 57mg | Iron: 3mg
