Description
A rich, creamy, and flavorful Indian-inspired butter chicken made easily in the slow cooker, resulting in tender chicken pieces swimming in a luscious spiced tomato cream sauce.
Ingredients
1 ½ lbs chicken thighs or breasts, cut into chunks
1 small onion, finely chopped
3 cloves garlic, minced
1 tbsp ginger, grated
1 can (14 oz) tomato sauce
1/2 cup plain yogurt
1 cup heavy cream or coconut milk
3 tbsp butter
2 tbsp tomato paste
1 tbsp garam masala
1 tsp ground cumin
1 tsp paprika
1/2 tsp ground turmeric
1/2 tsp ground cinnamon
1/2 tsp cayenne pepper (optional, for spice)
Salt & pepper, to taste
Instructions
- Add chicken chunks, chopped onion, minced garlic, grated ginger, tomato sauce, tomato paste, and all spices into the slow cooker. Stir well to coat chicken evenly.
- Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until chicken is tender and infused with flavor.
- Stir in yogurt, heavy cream (or coconut milk), and butter.
- Cook for another 20-30 minutes until sauce is rich and creamy.
- Serve over steamed rice or warm naan bread, optionally garnished with fresh cilantro.
Notes
Chicken thighs provide juicier texture; breasts can be used for leaner meat.
Use coconut milk and vegan butter for a dairy-free version.
Adjust cayenne pepper to control spice level or add green chili for more heat.
Add chopped spinach or peas at the end for extra veggies.
Store leftovers in an airtight container in the fridge up to 3 days or freeze up to 2 months.
Reheat gently, adding water or cream if sauce thickens too much.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high, plus 20-30 minutes finishing
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg
