Slow Cooker Butter Chicken
A bowl of creamy butter chicken in rich, orange-red sauce, garnished with cilantro and red onion, served alongside rice for a cozy meal.
Butter chicken, oh butter chicken! It’s like a warm hug in a bowl, and I can’t get enough. The creamy tomato sauce with garam masala and the buttery goodness make it a flavour explosion.
Marinating the chicken is super important. I love using a yogurt-based marinade with spices. It’s really important you use a full fat option. Marinating lets the chicken soap up all the flavours and tenderise in the process as well.
Butter chicken goes great with naan or steamed rice for a full meal. But if you want something lighter, it pairs perfectly with cauliflower rice as well. And don’t forget to garnish with fresh coriander for a pop of color and a burst of freshness. Or if you have the “soap-gene” you can always opt in for fresh parsley. I also love onion, so I usually add thinly sliced red onion, too!
Butter chicken is from North India, but it’s become a global favorite. People all over the world love it, and they make it their own way. Whether you like it mild or spicy, you can customize it to suit your taste buds. I’m always looking for new ways to improve my recipes, and I’d love to hear from you! Share your favorite variations and tips in the comments section. Let’s make this amazing butter chicken together!
Butter Chicken
This super spicy Butter Chicken is perfect for spice lovers! It's rich, creamy, and fiery, all made conveniently in a slow cooker.
Ingredients
-
Chicken Marinade
- 800.0 gboneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1.0 cupplain yogurt
- 2.0 tbspfresh ginger, grated
- 2.0 tbspgarlic, minced
- 2.0 tspgaram masala
- 2.0 tspground cumin
- 1.0 tspturmeric powder
- 1.0 tspsea salt
-
Sauce
- 2.0 tbspunsalted butter
- 1.0 large onion, finely chopped
- 2.0 tbspfresh ginger, grated
- 2.0 tbspgarlic, minced
- 1.0 cancrushed tomatoes (400 g)
- 1.0 cupheavy cream (or coconut milk)
- 3.0 tbsptomato paste
- 3.0 tspgaram masala
- 2.0 tspground cumin
- 2.0 tspground coriander
- 2.0 tsppaprika
- to tastecayenne pepper (adjust )
- 1.0 tspred chili powder
- 2.0 fresh red or green chilies, finely chopped
- to tastesalt
- for garnishfor garnish fresh cilantro, chopped
Instructions
You can complete a step by clicking on it
Marinate the Chicken
- 1In a large bowl, combine the chicken pieces with yogurt, ginger, garlic, garam masala, cumin, turmeric, and salt.
- 2Mix well to ensure the chicken is fully coated. Cover and refrigerate for at least 1 hour, or preferably overnight for deeper flavor.
Sear the Chicken
- 1In a skillet over medium-high heat, melt 1 tablespoon of butter.
- 2Add the marinated chicken pieces and sear until browned on all sides (about 5 minutes). Transfer the chicken to the slow cooker.
Prepare the Sauce
- 1In the same skillet, melt the remaining 1 tablespoon of butter over medium heat.
- 2Add the chopped onion and sauté until translucent (about 5 minutes).
- 3Stir in the ginger, garlic, and fresh chilies (if using). Sauté for another 2 minutes until fragrant.
- 4Add garam masala, cumin, coriander, paprika, cayenne pepper, and red chili powder. Cook for 1-2 minutes, stirring constantly.
- 5Pour in the crushed tomatoes and tomato paste. Stir well to combine and let simmer for 5 minutes.
- 6Transfer the sauce to the slow cooker, pouring it over the chicken. Stir to ensure the chicken is well coated.
Slow Cook
- 1Cover and cook on Low for 6-8 hours or on High for 3-4 hours.
Finish the Dish
- 1About 30 minutes before serving, stir in the heavy cream (or coconut milk).
- 2Taste and adjust seasoning if needed. Continue cooking for the remaining time.
Serve
- 1Garnish with freshly chopped cilantro. Serve hot over steamed basmati rice or with warm naan.
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