Description
This Slow Cooker Butter Chicken recipe offers a rich and creamy Indian-inspired dish made effortlessly in a slow cooker. Tender chicken thighs are slow-cooked in a fragrant sauce made from tomato paste, spices, coconut milk, and butter, resulting in a flavorful and comforting meal ideal for busy days.
Ingredients
Scale
Main 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
- Sauté Onions: Place the butter into a medium skillet over medium heat. Add the diced onions and sauté until they become limp and translucent.
- Add Aromatics: Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes to release their flavors. Transfer this mixture to the bottom of the slow cooker.
- Prepare Sauce: In a separate medium bowl, combine the tomato paste, garam masala, brown sugar, salt, black pepper, and turmeric. Mix thoroughly. Stir in the full-fat coconut milk, chicken stock, and lime juice, whisking until smooth with no lumps. Pour this sauce into the slow cooker over the onion mixture.
- Add Chicken: Add the cubed chicken thighs to the slow cooker. Stir everything together well to ensure the chicken is coated with the sauce and evenly distributed.
- Cook: Cover the slow cooker and cook on LOW for 5 to 6 hours, or on HIGH for 3 to 4 hours, until the chicken is tender and fully cooked. Garnish with fresh cilantro before serving.
Notes
- For best flavor, use boneless skinless chicken thighs as they remain tender and juicy during slow cooking.
- If you prefer a less rich dish, substitute light coconut milk instead of full-fat.
- Adjust the garam masala and spices to taste for more or less heat and aroma.
- This dish pairs excellently with basmati rice or warm naan bread.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 5 hours 30 minutes
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Indian
Keywords: Butter chicken, slow cooker recipe, Indian chicken curry, easy dinner, creamy chicken curry
