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.
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
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
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.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months.