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Slow cooker butter chicken dish served with rice and garnished with cilantro

Slow Cooker Butter Chicken

A rich and creamy Indian-inspired dish made with tender chicken simmered in a flavorful tomato sauce, perfect for family dinners.
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Prep Time 30 minutes
Cook Time 6 minutes
Total Time 6 minutes
Course Main Course
Cuisine Indian
Servings 6 servings
Calories 600 kcal

Equipment

  • Slow Cooker
  • Skillet
  • Mixing Bowl

Ingredients
  

  • 2 lbs Chicken Breasts or Thighs Cut into 2-inch cubes
  • 1 cup Plain Greek Yogurt
  • 1 tablespoon Fresh Minced Ginger
  • 1 teaspoon Garlic Powder
  • 1 tablespoon Garam Masala
  • 1 teaspoon Turmeric
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Red Chili Powder
  • 1 teaspoon Paprika
  • 1 teaspoon Salt
  • 2 tablespoons Olive Oil
  • 2 tablespoons Butter
  • 1 large Onion Diced
  • 5 cloves Garlic Minced
  • 1 tablespoon Ginger Minced
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Garam Masala
  • 1 teaspoon Paprika
  • 1 teaspoon Red Chili Powder
  • 1 tablespoon Sugar
  • 14 oz Tomato Sauce
  • 1.25 teaspoons Salt Or to taste
  • 1 cup Evaporated Milk
  • 0.5 cup Heavy Cream
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Instructions
 

  • In a bowl or large ziplock bag, combine chicken with yogurt, ginger, garlic powder, garam masala, turmeric, cumin, red chili powder, paprika, and salt. Mix well and marinate for at least 30 minutes, or overnight for best results.
  • Heat olive oil in a large skillet over medium-high heat. Brown the marinated chicken in batches for about 3-5 minutes per side, then set aside.
  • In the same skillet, add butter and reduce heat to medium. Sauté diced onion, minced garlic, and minced ginger until the onion is translucent, about 2 minutes.
  • Add cumin, garam masala, red chili powder, sugar, and paprika to the skillet and cook for an additional minute.
  • Transfer the onion mixture to the slow cooker. Add the browned chicken, tomato sauce, and evaporated milk. Season with salt and pepper.
  • Cover and cook on low for 6-7 hours or on high for 3-4 hours. About 30 minutes before serving, stir in the heavy cream.
  • Serve with basmati rice or naan, garnished with chopped cilantro if desired.

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Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months.
Keyword Butter Chicken, Chicken, Slow Cooker