Description
This slow cooker butter chicken is a creamy, flavorful, and comforting dish featuring tender chicken thighs simmered in a spiced tomato sauce, finished with butter and cream for a rich, velvety texture.
Ingredients
5 cloves garlic, minced
2 tablespoons fresh ginger, grated
16 oz (450 g) tomato sauce or passata
1 teaspoon ground cumin
2 teaspoons garam masala
1 teaspoon smoked paprika
1 teaspoon ground turmeric
½ teaspoon chili powder
1 teaspoon salt
½ teaspoon granulated sugar or honey
2 lb (900 g) chicken thighs
3 tablespoons unsalted butter, cut into small cubes
½ cup (120 ml) heavy whipping cream
2 tablespoons fresh parsley, mint, or cilantro for garnish
Instructions
- Add ginger, garlic, tomato sauce, cumin, garam masala, paprika, turmeric, chili powder, salt, and sugar to the slow cooker. Stir well to combine.
- Place chicken thighs into the sauce, coating them evenly.
- Scatter the butter cubes over the top, cover, and cook: on HIGH for 1.5–2 hours or on LOW for 4–6 hours.
- Once the chicken reaches 165°F internally, remove it from the slow cooker and set aside to cool slightly.
- Stir the heavy cream into the sauce until smooth and creamy.
- Chop the chicken into bite-size pieces, return it to the sauce, and stir to coat.
- Garnish with fresh parsley, mint, or cilantro before serving.
Notes
Use chicken breasts instead of thighs for a leaner option.
Swap heavy cream with coconut milk for a dairy-free version.
Skip the chili powder for a kid-friendly, mild dish.
Add vegetables like bell peppers or peas for extra nutrition.
Adjust spices to your preference for a more robust or milder curry flavor.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze in freezer-safe containers for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 4g
- Sodium: 680mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 145mg
