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Slow Cooker Butter Chicken

A flavorful and creamy dish made with tender chicken thighs and a rich blend of spices, perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 450
Ingredients Method Notes

Ingredients
  

Marinade Ingredients
  • 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup plain yogurt (preferably whole milk)
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons tomato paste
  • 2 teaspoons garam masala
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon coriander
  • ½ teaspoon chili powder (adjust to taste)
  • Salt and pepper to taste
Additional Ingredients
  • 1 medium onion, finely chopped
  • 1 can (15 oz) crushed tomatoes
  • 1 cup heavy cream Can be substituted with coconut milk for a dairy-free version.
  • Fresh cilantro, for garnish

Method
 

Preparation
  1. In a large bowl, mix the chicken pieces with yogurt, garlic, ginger, garam masala, cumin, turmeric, coriander, chili powder, salt, and pepper. Allow it to marinate for at least 30 minutes (or overnight in the fridge for more intense flavors).
Cooking
  1. Transfer the marinated chicken to the slow cooker. Add in the chopped onions and crushed tomatoes, then give it a gentle stir to combine.
  2. Cover and cook on low for 6-8 hours or high for 3-4 hours.
  3. Once cooked, stir in the heavy cream and let it cook for an additional 30 minutes on high with the lid off, allowing the sauce to thicken.
Serving
  1. Garnish with fresh cilantro and serve warm with rice or naan.

Notes

Marination enhances flavor; consider using coconut milk for a dairy-free option. Adjust spices depending on heat preference. Store leftovers for 3-4 days in the fridge or freeze for up to 3 months.