Description
This rich and creamy Butter Chicken is slow-cooked to perfection with tender chicken, warm Indian spices, and a velvety tomato-based sauce. A set-it-and-forget-it meal, perfect for busy weeknights, served over rice or with warm naan!
Ingredients
Scale
For the Butter Chicken:
- 1 1/2 lbs (680g) boneless, skinless chicken thighs or breasts, cut into chunks
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 can (14 oz) tomato sauce (or pureed tomatoes)
- 1 cup heavy cream (or coconut milk for dairy-free option)
- 3 tbsp butter (or ghee)
- 2 tbsp tomato paste
- 1 tbsp lemon juice
Spices:
- 1 tbsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp smoked paprika
- 1/2 tsp chili powder (optional, for heat)
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
For Serving:
- Cooked basmati rice or naan bread
- Fresh cilantro, chopped
- Extra butter or ghee for drizzling (optional)
Instructions
1. Prepare the Slow Cooker
- Place chicken, onion, garlic, and ginger in the slow cooker.
- Add tomato sauce, tomato paste, lemon juice, and all spices. Stir to coat the chicken evenly.
2. Slow Cook the Chicken
- LOW: Cook for 6 hours
- HIGH: Cook for 4 hours
3. Add the Cream & Butter
- Stir in heavy cream (or coconut milk) and butter during the last 30 minutes of cooking.
- Let it simmer until the sauce thickens and becomes rich and creamy.
4. Serve & Enjoy
- Garnish with fresh cilantro and serve over rice or naan.
- Drizzle with extra melted butter or ghee for extra richness!
Notes
- Make it dairy-free: Use coconut milk instead of cream and ghee or coconut oil instead of butter.
- For extra richness, stir in ¼ cup Greek yogurt before serving.
- Meal prep tip: Keeps well in the fridge for 4 days or freeze for up to 3 months!