Ingredients

1 tablespoon salted butter

1 small yellow onion, diced

4 cloves garlic, minced

2 tablespoons ginger, grated

6 ounces tomato paste

1 tablespoon garam masala

1 teaspoon brown sugar

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon turmeric

12 ounces full-fat coconut milk

½ cup chicken stock

1 tablespoon lime juice

2 pounds boneless skinless chicken thighs, cubed

Cilantro, for garnish

Instructions

Step 1: Place the butter into a medium skillet over medium heat. Add the diced onions and sauté until they become limp and translucent.

Step 2: Add the minced garlic and grated ginger to the skillet, cooking for another 2 minutes until fragrant. Transfer this mixture to the bottom of the slow cooker.

Step 3: In a separate medium bowl, stir together the tomato paste, garam masala, brown sugar, salt, black pepper, and turmeric. Whisk in the coconut milk, chicken stock, and lime juice until smooth, then pour this sauce into the slow cooker over the onion mixture.

Step 4: Add the cubed chicken thighs to the slow cooker and stir to combine all ingredients evenly.

Step 5: Cover and cook on LOW for 5-6 hours or on HIGH for 3-4 hours, until the chicken is tender and cooked through.

Tips & Variations

For a richer flavor, use ghee instead of butter when sautéing the onions and spices.

Swap chicken thighs for boneless chicken breasts, but reduce cooking time slightly to prevent drying out.

Add a pinch of cayenne pepper if you prefer a spicier dish.

Garnish with fresh cilantro and a squeeze of lime before serving to brighten the flavors.

Storage

Store leftover butter chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of chicken stock or water if the sauce has thickened too much. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

FAQs

Can I use other cuts of chicken besides thighs?

Yes, you can use boneless, skinless chicken breasts if you prefer. Just be mindful that breasts cook faster and can dry out, so check for doneness earlier when using the slow cooker.

Is coconut milk necessary for the sauce?

Coconut milk adds creaminess and a subtle sweetness that complements the spices perfectly. You can substitute with heavy cream or yogurt for a different texture and flavor, but be sure to add them towards the end of cooking to prevent curdling.