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About 15 minutes before serving, stir in the butter, allowing it to melt and blend into the sauce Recipe

About 15 minutes before serving, stir in the butter, allowing it to melt and blend into the sauce Recipe
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★★★★★

4.9 from 14 reviews

This Slow Cooker Butter Chicken recipe brings a rich, creamy, and aromatic Indian classic to your table with minimal effort. Tender chicken thighs simmered slowly in a flavorful tomato and coconut milk-based sauce infused with traditional spices like garam masala, cumin, and turmeric make for a comforting, satisfying meal perfect for any occasion. Served over basmati rice and accompanied by warm naan bread, it’s a deliciously convenient dinner that melds bold flavors with creamy textures.

Ingredients

Scale

Chicken and Vegetables

  • 2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced

Sauce and Dairy

  • 1 can (15 oz) tomato sauce
  • 1 can (14 oz) coconut milk
  • ½ cup plain Greek yogurt
  • ¼ cup heavy cream
  • ¼ cup unsalted butter, cut into small pieces

Spices

  • 3 tablespoons garam masala
  • 1 tablespoon curry powder
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 1 teaspoon turmeric
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon cinnamon
  • ¼ teaspoon cayenne pepper (optional, for extra heat)

For Serving

  • Fresh cilantro, chopped (for garnish)
  • Cooked basmati rice
  • Naan bread

Instructions

  1. Prepare the Ingredients: Cut the chicken thighs into bite-sized pieces. Finely chop the onion, and mince the garlic and ginger to build the base of the sauce.
  2. Combine Ingredients in Slow Cooker: In a 6-quart slow cooker, add the chopped onion, garlic, and ginger. Pour in the tomato sauce, coconut milk, Greek yogurt, and heavy cream. Stir in all the spices including garam masala, curry powder, cumin, paprika, turmeric, chili powder, salt, black pepper, cinnamon, and cayenne pepper if using, ensuring they are evenly distributed.
  3. Add the Chicken: Add the chicken pieces to the slow cooker and stir well to coat them thoroughly with the sauce and spices mixture for consistent flavor throughout.
  4. Cook: Cover the slow cooker with its lid and cook on low heat for 6 to 8 hours or on high for 3 to 4 hours until the chicken is tender and fully cooked through.
  5. Finish the Dish: About 15 minutes before serving, add the butter pieces into the slow cooker. Stir gently until the butter melts, enriching the sauce with a smooth, creamy texture. Taste and adjust seasoning if necessary.
  6. Serve: Serve the butter chicken hot, spooned generously over steamed basmati rice. Garnish with freshly chopped cilantro and provide warm naan bread on the side for dipping into the luscious sauce.

Notes

  • Use boneless skinless chicken thighs for the best combination of tenderness and flavor.
  • If you want extra heat, do not skip the cayenne pepper or increase chili powder slightly.
  • Greek yogurt adds creaminess and a slight tang while keeping the dish rich yet healthier.
  • Slow cooking on low yields the most tender chicken and melded flavors.
  • Butter addition at the end enhances richness without overcooking the dairy.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • This recipe is easily doubled for larger gatherings.

Nutrition

Keywords: slow cooker butter chicken, Indian butter chicken recipe, easy slow cooker recipes, creamy chicken curry, slow cooker Indian cuisine

Find it online: https://tastybynova.com/about-15-minutes-before-serving-stir-in-the-butter-allowing-it-to-melt-and-blend-into-the-sauce-recipe/