This Easy Slow Cooker Indian Butter Chicken is rich and creamy, with big flavors from spices like garam masala and ginger. You’ll love how it fills your home with a delicious aroma!
I usually serve it over fluffy rice and with warm naan. It’s a perfect dish for a cozy night in or impressing friends without the fuss. Plus, the slow cooker does all the work for you!
Key Ingredients & Substitutions
Chicken Thighs: I recommend using boneless, skinless chicken thighs. They stay juicy and tender during slow cooking. If you prefer, you can use chicken breasts, but they might dry out a bit. Alternatively, for a lighter version, use tofu or chickpeas for a vegetarian option.
Heavy Cream: Heavy cream gives that rich flavor, but you can substitute coconut milk for a dairy-free version. It adds a nice tropical touch! For a lighter option, half-and-half will work as well.
Spices: Garam masala is the star here. If you don’t have it, a mix of cumin, coriander, and a pinch of cinnamon can work in a pinch. You can adjust the chili powder based on your spice tolerance — feel free to substitute with paprika for extra mildness.
Tomato Sauce: I love using canned tomato sauce for its consistency. If you have diced tomatoes, those can work too! Just blend them slightly for a smoother texture. Fresh tomatoes can be used if you have a good variety, but the sauce gives a more consistent flavor.
What’s the Best Way to Ensure Tender Chicken in a Slow Cooker?
The key to tender chicken is cooking low and slow. It allows the flavors to meld and the chicken to become super tender. Here are some tips:
- Keep the slow cooker covered during cooking to retain moisture.
- Add the butter and cream towards the end to avoid curdling and to keep the sauce fresh.
- For best results, don’t open the lid too often during cooking; each time you do, you lose heat and extend the cooking time.
With these techniques and ingredient insights, you’re all set to make a delicious butter chicken! Enjoy the cooking process and the amazing aroma that fills your kitchen!
Easy Slow Cooker Indian Butter Chicken
Ingredients You’ll Need:
Main Ingredients:
- 2 lbs (900g) boneless, skinless chicken thighs, cut into chunks
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
For The Sauce:
- 1 (14 oz) can tomato sauce or crushed tomatoes
- 1/2 cup heavy cream or coconut milk
- 4 tablespoons unsalted butter
Spices:
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1/2 teaspoon chili powder (adjust to taste)
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
Finishing Touches:
- 1 tablespoon lemon juice
- Fresh cilantro, chopped (for garnish)
How Much Time Will You Need?
This lovely dish needs about 15 minutes for prep, and then you can set it and forget it! You’ll cook it on low for 6-7 hours or on high for 3-4 hours. Just let it simmer and get all the delightful flavors mingling together. Easy as pie!
Step-by-Step Instructions:
1. Prepare the Base:
Start by putting the chopped onion, minced garlic, and ginger directly into your slow cooker. This will create a wonderful aromatic base for the chicken to sit on.
2. Add the Chicken:
Next, layer your chicken thigh pieces on top of the onions and garlic. Make sure to use boneless thighs for tender results!
3. Mix the Sauce:
In a bowl, combine the tomato sauce with all the spices: garam masala, cumin, turmeric, paprika, chili powder, salt, and pepper. Stir it well so the spices are evenly mixed.
4. Combine in the Slow Cooker:
Pour the spiced tomato mixture over the chicken in the slow cooker. Gently stir everything together to coat the chicken evenly with the delicious sauce.
5. Cook It:
Now, cover the slow cooker with its lid. Cook on low for 6-7 hours or on high for 3-4 hours. Your home is going to smell amazing!
6. Finish with Creaminess:
About 30 minutes before you’re ready to eat, stir in the butter and heavy cream (or coconut milk). Mix well so everything is nicely combined. Taste and adjust seasoning with lemon juice and more salt if needed.
7. Garnish & Serve:
Once it’s all ready, garnish with fresh chopped cilantro for a pop of color and flavor. Serve hot over fluffy basmati rice or with warm naan bread to soak up that delicious sauce.
Enjoy your creamy, flavorful, and effortless Slow Cooker Indian Butter Chicken! It’s bound to be a hit at the dinner table!
FAQ for Easy Slow Cooker Indian Butter Chicken
Can I Use Frozen Chicken Thighs for This Recipe?
Yes, you can! Just make sure to thaw them before cooking for the best results. If they’re still frozen, you may need to extend the cooking time slightly. Always ensure the chicken is fully cooked to an internal temperature of 165°F (75°C).
Can I Substitute the Heavy Cream?
Absolutely! If you’re looking for a lighter or dairy-free option, coconut milk works wonderfully and adds a nice flavor. You can also use half-and-half or whole milk if you want a lighter creaminess.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat it on the stovetop over low heat or in the microwave. Just stir occasionally to ensure it heats evenly!
Can I Make This Dish Ahead of Time?
Yes, you can prepare everything in advance! Cook the dish as directed and let it cool completely before storing. Then, reheat when you’re ready to serve for a quick and easy meal later on.
