Slow Cooker Butter Chicken Pressure Cooker Recipe
This butter chicken recipe is rich, creamy, and deeply flavorful with spices like garam masala and turmeric. Perfectly tender chicken thighs simmer in a luscious sauce ideal for serving with rice or naan, making it a comforting, hands-off dinner option.
Equipment
- 1 Slow Cooker 4-quart or larger
Ingredients
Main ingredients
- 5 cloves Garlic minced
- 2 tablespoons Fresh ginger grated
- 16 oz Tomato sauce or passata
- 1 teaspoon Ground cumin
- 2 teaspoons Garam masala
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground turmeric
- 0.5 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Granulated sugar or honey
- 2 lb Chicken thighs bone-in or boneless
- 3 tablespoons Unsalted butter cut into small cubes
- 0.5 cup Heavy whipping cream or double cream
- 2 tablespoons Fresh parsley, mint, or cilantro for garnish
Instructions
Instructions
- Add garlic, ginger, tomato sauce, cumin, garam masala, paprika, turmeric, chili powder, salt, and sugar to the slow cooker. Stir to combine.
- Add chicken thighs and coat them in the sauce evenly.
- Top with cubes of butter, cover, and cook on HIGH for 1.5 to 2 hours or LOW for 4 to 6 hours.
- About 30 minutes before done, stir in the cream and let it finish cooking.
- Once done, serve the butter chicken hot over rice or with naan. Garnish with fresh herbs.
Notes
Do not add water — chicken produces enough liquid. Tomato passata or blended canned tomatoes can be used. For non-dairy version, use coconut milk instead of cream. Garnish with fresh herbs right before serving for best flavor.