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Slow Cooker Butter Chicken Recipe

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4.4 from 10 reviews

Slow Cooker Butter Chicken is an easy and authentic Indian dish featuring tender boneless chicken breasts cooked in a rich, creamy, and mildly spiced tomato sauce. This recipe simplifies the classic butter chicken by using a slow cooker to achieve deeply infused flavors and perfectly cooked chicken without much hands-on time.

  • Total Time: 3 hours 10 minutes
  • Yield: 6 servings

Ingredients

Chicken

  • 3 pounds (5-6 large) boneless, skinless chicken breasts

Sauce and Aromatics

  • 1 cup (1 small) onion, diced
  • 4 tbsp unsalted butter
  • 1 cup tomato sauce
  • 6 tbsp tomato paste
  • 1 tbsp minced garlic
  • 1 tbsp grated ginger
  • 2½ tsp curry powder
  • 2 tsp chili powder
  • 2 tsp garam masala
  • ½ tsp cumin
  • ½ tsp salt
  • 1¼ cups heavy cream, room temperature and divided
  • 2 tbsp cornstarch

To Serve

  • 4 cups cooked jasmine rice (prepared according to package directions)
  • Fresh cilantro for garnish

Instructions

  1. Sauté Aromatics and Spices: In a sauté pan over medium-high heat, melt the 4 tablespoons of unsalted butter. Add diced onions, minced garlic, grated ginger, curry powder, chili powder, garam masala, cumin, and salt. Cook for 2-3 minutes until onions soften and the spices release their fragrant aroma.
  2. Blend the Sauce: Transfer the sautéed aromatics and spices into a blender. Add tomato sauce, tomato paste, and ¾ cup of the heavy cream. Blend all ingredients until smooth, creating a creamy, spiced sauce base.
  3. Cook Chicken in Slow Cooker: Place the boneless chicken breasts into the slow cooker insert. Pour the blended sauce over the chicken, ensuring they’re evenly coated. Cover and cook on high for 2½ to 3 hours until the chicken is fully cooked and tender.
  4. Prepare Chicken Pieces: When the cooking time is complete, remove the chicken breasts from the slow cooker. Cut them into bite-sized, approximately 1-inch pieces, setting them aside.
  5. Thicken the Sauce: In a small bowl, mix the remaining ½ cup of heavy cream with 2 tablespoons of cornstarch to create a slurry. Stir this mixture into the sauce remaining in the slow cooker and allow it to thicken, gently stirring to combine.
  6. Combine Chicken and Sauce: Return the bite-sized chicken pieces back into the slow cooker. Stir gently to coat all pieces with the thickened sauce, taking care not to break up the chicken. Once coated, turn off the slow cooker to keep warm.
  7. Serve: Spoon about ¾ cup of cooked jasmine rice into a serving bowl, placing the butter chicken alongside the rice. Garnish generously with freshly chopped cilantro for a vibrant finish.

Notes

  • Use full-fat butter and heavy cream for the richest flavor and best texture.
  • Cooking the aromatics separately before blending enhances the depth of flavor in the sauce.
  • You can double the recipe to serve a larger group; it should still fit in a standard slow cooker.
  • Store cooked butter chicken in the refrigerator for up to 3 days; keep rice separate if storing.
  • Freeze cooled butter chicken in an airtight container for up to 3 months.
  • Reheat individual portions in 30-second microwave intervals or thaw overnight and heat on the stovetop until warmed through.
  • This dish is best served warm immediately after cooking or kept warm in the slow cooker for up to 1 hour.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 3 hours
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Indian

Find it online: https://dishiary.com/slow-cooker-butter-chicken-recipe/