Slow Cooker Butter Chicken (Print-Friendly Version)

Creamy, spiced chicken slowly simmered to perfection, ideal for an effortless weeknight dinner.

# Ingredients You’ll Need:

→ Main Ingredients

01 - 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 1 medium onion, finely chopped
03 - 4 cloves garlic, minced
04 - 1 tablespoon freshly grated ginger
05 - 1 can (14 ounces) diced tomatoes, with juices
06 - 1 cup heavy cream
07 - 1/2 cup unsalted butter, cubed
08 - 1 tablespoon garam masala
09 - 1 teaspoon ground turmeric
10 - 1 teaspoon ground cumin
11 - 1 teaspoon paprika
12 - 1 teaspoon ground coriander
13 - 1/2 teaspoon cayenne pepper, optional
14 - Salt and black pepper, to taste

→ To Serve

15 - Cooked rice
16 - 1/2 cup chopped cilantro, for garnish

# How to Make It:

01 - Place chicken thigh pieces in the slow cooker and season with salt and black pepper.
02 - Scatter the chopped onion, minced garlic, and grated ginger over the chicken.
03 - Pour diced tomatoes with their juices into the slow cooker.
04 - Sprinkle garam masala, turmeric, cumin, paprika, ground coriander, and cayenne pepper over all ingredients.
05 - Place cubed butter evenly over the surface.
06 - Cover and cook on low for 5 to 6 hours or high for 2.5 to 3 hours, until the chicken is fork-tender and cooked through.
07 - Stir in heavy cream and mix well to form a creamy sauce.
08 - Taste the sauce and adjust with additional salt, black pepper, or cayenne pepper if desired.
09 - Spoon the butter chicken over cooked rice and garnish with fresh chopped cilantro.

# Extra Tips:

01 - Slow cooking imparts a tender texture and allows the spices to deeply flavor the chicken.
02 - Heavy cream may be replaced with coconut milk for a dairy-free alternative.
03 - For optimal enjoyment, pair with naan bread to absorb the sauce.
04 - Control spiciness by adjusting the amount of cayenne pepper.
05 - Store any leftovers in an airtight container in the refrigerator for up to 3 days.

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