Description
Rich and creamy slow cooker butter chicken with tender chicken simmered in a spiced tomato and cream sauce, perfect for serving over rice or with naan.
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 can (15 oz) tomato sauce
- 1 cup heavy cream (or coconut milk for dairy-free)
- ½ cup plain yogurt
- 4 tbsp unsalted butter, cubed
- 2 tsp garam masala
- 2 tsp ground cumin
- 1 tsp paprika
- 1 tsp ground turmeric
- 1 tsp chili powder (adjust to taste)
- 1 tsp salt (or to taste)
- Optional garnish: fresh cilantro, extra cream drizzle
Instructions
- Place chicken, onion, garlic, ginger, tomato sauce, garam masala, cumin, paprika, turmeric, chili powder, and salt into slow cooker.
- Stir to coat chicken evenly in sauce and spices.
- Cover and cook on low for 6–7 hours or high for 3–4 hours until chicken is tender.
- Stir in butter, yogurt, and cream until smooth and well combined; cook an additional 10–15 minutes to heat through.
- Serve hot over rice or with naan, garnished with cilantro.
Notes
- Use coconut milk instead of cream for a dairy-free option with a tropical twist.
- Add chopped fresh chili or more chili powder for extra heat.
- Use bone-in chicken thighs for deeper flavor; remove bones before serving.
- Add spinach or peas during last 30 minutes for a heartier dish.
- Store leftovers in airtight container in fridge up to 4 days or freeze up to 3 months.
- Reheat gently on stove over medium-low heat, adding cream or broth to loosen sauce if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg
