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Slow Cooker Butter Chicken taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Slow Cooker Butter Chicken Recipe

A creamy, family-friendly chicken curry simmered with rich tomato sauce and warming spices in a slow cooker for maximum flavor and convenience.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Soup
Cuisine Mexican
Servings 4 people
Calories 580 kcal

Equipment

  • 1 Slow cooker 4-quart or larger

Ingredients
  

Main ingredients

  • 5 cloves Garlic minced
  • 2 tablespoons Fresh ginger grated
  • 450 g 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
  • 900 g Chicken thighs skin off, bone-in or boneless
  • 3 tablespoons Unsalted butter cut into small cubes
  • 120 ml Heavy whipping 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 and stir well.
  • Add chicken thighs to the pot and coat them well in the sauce mixture.
  • Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours until chicken is tender.
  • 30 minutes before serving, stir in the butter and heavy cream. Let the sauce thicken slightly as it finishes cooking.
  • Serve hot over rice or with naan bread and garnish with fresh chopped herbs.

Notes

For a dairy-free option, substitute heavy cream with full-fat coconut milk. Do not add water; the chicken releases enough moisture. Garnish with fresh herbs and serve with rice or naan for best results.