Description
This Slow Cooker Butter Chicken recipe delivers rich, creamy, and flavorful Indian-inspired chicken made tender by slow cooking. Featuring a blend of warm spices, garlic, ginger, and a luscious tomato-based sauce finished with butter and cream, this comforting dish is perfect served over rice or with naan bread.
Ingredients
Scale
Main Ingredients
- 1 1/2 pounds chicken breast, boneless and skinless
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (14-ounce) can diced tomatoes
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 1/4 cup butter, cubed
Instructions
- Heat oil: Heat olive oil in a large skillet over medium heat to prepare for sautéing the aromatics.
- Sauté onion: Add the chopped onion to the skillet and cook until softened and translucent, about 5 minutes, to develop sweetness and flavor.
- Add garlic and ginger: Stir in minced garlic and grated ginger and cook for 1-2 minutes until fragrant, building the aromatic base.
- Add spices: Add garam masala, turmeric, cumin, chili powder, cinnamon, cardamom, cloves, salt, and black pepper to the skillet, stirring to coat the aromatics with spices.
- Cook spices: Continue cooking the spice mixture for about 1 minute to release their fragrance and deepen the flavor.
- Transfer mixture: Move the sautéed onions and spiced mixture into the slow cooker to form the sauce base.
- Add chicken: Cut the chicken breasts into chunks and add them to the slow cooker on top of the spice mixture.
- Add liquids: Pour diced tomatoes and chicken broth into the slow cooker, stirring gently to combine all ingredients.
- Slow cook: Cover the slow cooker and cook on low for 4-6 hours, allowing the chicken to become tender and fully cooked.
- Shred chicken: Once cooked, use two forks to shred the chicken into smaller pieces directly in the slow cooker, mixing evenly with the sauce.
- Add cream and butter: Stir in the heavy cream and cubed butter until melted and fully incorporated into the sauce, making it rich and silky.
- Adjust seasoning: Taste the sauce and add more salt or pepper if needed to balance the flavors.
- Final simmer: Cover and let the butter chicken cook on low for an additional 10-15 minutes to allow flavors to meld perfectly.
- Serve: Serve the buttery, tender butter chicken over warm rice or with naan bread for a delicious meal experience.
Notes
- You can substitute chicken thighs for juicier meat if preferred.
- Adjust chili powder to taste for desired spiciness.
- For a lighter version, use half-and-half instead of heavy cream.
- Butter can be replaced with ghee for a more authentic flavor.
- Leftovers store well in the refrigerator for up to 3 days.
