Slow Cooker Butter Chicken
A rich and creamy butter chicken dish made effortlessly in a slow cooker, filled with tender chicken and aromatic spices.
Ingredients
- 2 lbs chicken breasts or thighs, cut into 2-inch cubes
- 1 cup plain Greek yogurt
- 1 Tbsp fresh minced ginger
- 1 tsp garlic powder
- 1 Tbsp garam masala
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp red chili powder
- 1 tsp paprika
- 1 tsp salt
- 2 Tbsp olive oil
- 2 Tbsp butter
- 1 large onion, diced
- 5 cloves garlic, minced
- 1 Tbsp ginger, minced
- 1 tsp ground cumin
- 1 tsp garam masala
- 1 tsp paprika
- 1 tsp red chili powder
- 1 Tbsp sugar
- 14 oz tomato sauce
- 1¼ tsp salt or to taste
- 1 cup evaporated milk
- ½ cup heavy cream
Instructions
- In a bowl or ziplock bag, combine chicken with Greek yogurt, minced ginger, garlic powder, garam masala, turmeric, cumin, red chili powder, paprika, and salt. Marinate for at least 30 minutes or overnight.
- In a skillet, heat olive oil over medium-high heat. Add the marinated chicken in batches and sear for 3-5 minutes until browned. Set aside.
- In the same skillet, reduce heat and melt butter. Add diced onion, minced garlic, and minced ginger. Sauté until onions are translucent.
- Stir in ground cumin, garam masala, red chili powder, sugar, and paprika. Cook for another minute.
- Transfer the onion mixture to the slow cooker. Add the browned chicken, tomato sauce, and evaporated milk. Stir to combine.
- Cook on low for 6-7 hours or high for 3-4 hours. Stir in heavy cream 30 minutes before serving.
- Serve hot over basmati rice or with naan, garnished with fresh cilantro if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days.