Slow Cooker Butter Chicken is a delightful dish that brings the warm, aromatic flavors of Indian cuisine right into your home. This comforting meal is known for its creamy tomato sauce, tender chicken, and fragrant spices. Perfect for busy weeknights, it cooks itself while you go about your day, filling your house with wonderful smells. The beauty of this recipe lies in its simplicity — you can whip it up with just a handful of ingredients. Let’s dive into this easy and delicious recipe!
What You’ll Need for Slow Cooker Butter Chicken
To get started on your journey to creamy, rich Butter Chicken, gather the following ingredients:
- 1 cup onion, diced (about 150 g)
- 4 tablespoons unsalted butter (about 56 g)
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- 2 1/2 teaspoons curry powder
- 2 teaspoons chili powder
- 2 teaspoons garam masala
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1 cup tomato sauce (about 240 ml)
- 1 1/4 cups heavy cream, divided (about 300 ml total)
- 6 tablespoons tomato paste (about 90 g)
- 2 tablespoons cornstarch
- 3 pounds large boneless skinless chicken breasts (about 1.4 kg)
- 4 cups cooked jasmine rice (about 800 g)
- Fresh cilantro, for garnish
Step-by-Step Slow Cooker Butter Chicken Recipe
-
Sauté the Spices: In a sauté pan over medium-high heat, melt the butter. Add the diced onions, minced garlic, grated ginger, curry powder, chili powder, garam masala, cumin, and salt. Sauté for 2 to 3 minutes until the onions are tender and the spices release their wonderful aromas.
-
Blend the Sauce: In a blender, combine the cooked onions and spices with the tomato sauce, tomato paste, and 3/4 cup of heavy cream. Blend until you achieve a smooth consistency.
-
Prepare the Slow Cooker: Place the chicken breasts in your slow cooker, then pour the blended sauce over the chicken, making sure it’s well coated.
-
Cook the Chicken: Cover the slow cooker and cook on high for 2 1/2 to 3 hours, or until the chicken is tender and fully cooked.
-
Cut the Chicken: Once done, carefully remove the chicken from the slow cooker and cut it into bite-sized pieces.
-
Thicken the Sauce: In a small bowl, mix the remaining 1/2 cup of heavy cream with cornstarch to create a slurry. Pour this mixture into the sauce in the slow cooker and stir to thicken the sauce.
-
Combine: Return the cut chicken to the slow cooker, ensuring every piece is well coated in the creamy sauce.
How to Serve Slow Cooker Butter Chicken
Serving this delicious Slow Cooker Butter Chicken is simple and rewarding. Serve it over fluffy, cooked jasmine rice piled high on plates. Spoon a generous portion of the rich sauce on top, allowing diners to mix it into the rice. For a pop of color and freshness, garnish with chopped cilantro. You can also serve it with warm naan bread to soak up all that creamy goodness. Enjoy this vibrant dish with a side of steamed vegetables or a simple salad for a complete meal!
Helpful Tricks for Slow Cooker Butter Chicken
- Make it Spicy: If you crave an extra kick, add more chili powder or a splash of hot sauce when blending the sauce.
- Vegetable Add-ins: Stir in some diced bell peppers or peas during the last hour of cooking for added color and nutrition.
- Substitutions: If you’re out of heavy cream, you can substitute it with coconut milk for a lighter, dairy-free option.
Slow Cooker Butter Chicken FAQs
Q1: Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will add more flavor and remain tender throughout the cooking process. Just adjust the cooking time if needed.
Q2: Can I prepare the sauce in advance?
Yes, you can prepare the sauce a day ahead. Store it in the fridge and add it to the slow cooker with the chicken when you’re ready to cook.
Q3: What if I don’t have a slow cooker?
No problem! You can cook this dish on the stove. Just simmer the chicken and sauce in a large pot over low heat, covered, until the chicken is cooked through.
This Slow Cooker Butter Chicken is a crowd-pleaser that’s sure to impress your family and friends. With its creamy sauce and tender chicken, it’s a comforting dish that anyone can enjoy. Why not give it a try for your next dinner? You’ll find it becomes a go-to recipe in your kitchen. Enjoy!
Slow Cooker Butter Chicken
A delightful dish featuring creamy tomato sauce, tender chicken, and fragrant spices, perfect for busy weeknights.
For the sauce
- 1 cup onion, diced ((about 150 g))
- 4 tablespoons unsalted butter ((about 56 g))
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- 2.5 teaspoons curry powder
- 2 teaspoons chili powder
- 2 teaspoons garam masala
- 0.5 teaspoon cumin
- 0.5 teaspoon salt
- 1 cup tomato sauce ((about 240 ml))
- 1.25 cups heavy cream, divided ((about 300 ml total))
- 6 tablespoons tomato paste ((about 90 g))
- 2 tablespoons cornstarch
Main ingredients
- 3 pounds large boneless skinless chicken breasts ((about 1.4 kg))
- 4 cups cooked jasmine rice ((about 800 g))
- Fresh cilantro, for garnish
Preparation
- In a sauté pan over medium-high heat, melt the butter. Add the diced onions, minced garlic, grated ginger, curry powder, chili powder, garam masala, cumin, and salt. Sauté for 2 to 3 minutes until the onions are tender and the spices release their wonderful aromas.
- In a blender, combine the cooked onions and spices with the tomato sauce, tomato paste, and 3/4 cup of heavy cream. Blend until you achieve a smooth consistency.
- Place the chicken breasts in your slow cooker, then pour the blended sauce over the chicken, making sure it’s well coated.
Cooking
- Cover the slow cooker and cook on high for 2 1/2 to 3 hours, or until the chicken is tender and fully cooked.
- Once done, carefully remove the chicken from the slow cooker and cut it into bite-sized pieces.
- In a small bowl, mix the remaining 1/2 cup of heavy cream with cornstarch to create a slurry. Pour this mixture into the sauce in the slow cooker and stir to thicken the sauce.
- Return the cut chicken to the slow cooker, ensuring every piece is well coated in the creamy sauce.
Serve this dish over fluffy, cooked jasmine rice piled high on plates. Spoon a generous portion of the rich sauce on top. Garnish with chopped cilantro, and serve with warm naan bread.
