Description
This Slow Cooker Butter Chicken recipe delivers tender, flavorful chicken simmered in a rich, spiced tomato and coconut milk sauce. Perfect for a hands-off dinner, this comforting Indian-inspired dish is enhanced with warm spices like garam masala and turmeric, making it an ideal meal served over rice or with naan bread.
Ingredients
Scale
Main Ingredients
- 2 tablespoons unsalted butter, divided
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 8 ounces tomato sauce
- 6 ounces tomato paste
- ¼ cup water
- 1 tablespoon garam masala
- 1 ½ teaspoons ground cumin
- ½ teaspoon chili powder
- ½ teaspoon ground turmeric
- ¾ teaspoon salt
- 2 pounds boneless, skinless chicken breasts
- ¾ cup full fat coconut milk
For Serving
- Cooked rice
- Naan bread
- Chopped fresh cilantro, as desired
Instructions
- Sauté Onions: Heat 1 tablespoon of butter in a skillet over medium heat until melted. Add the chopped onion and sauté for 2-3 minutes until softened.
- Add Garlic and Ginger: Stir in the minced garlic and ginger, cooking for 30 seconds more. Remove from heat and transfer the mixture to the slow cooker.
- Combine Sauce Ingredients: In the slow cooker, add tomato sauce, tomato paste, water, garam masala, cumin, chili powder, turmeric, and salt. Stir until well combined.
- Add Butter and Chicken: Cut the remaining tablespoon of butter into two pieces and stir it into the sauce. Nestle the chicken breasts into the sauce, ensuring they are coated.
- Cook Chicken: Cover and cook on low for 4-5 hours or on high for 2-3 hours until the chicken is fully cooked (internal temperature reaches 165°F) and tender.
- Rest and Prepare Sauce: Remove chicken to a cutting board and let rest for a few minutes. Stir the coconut milk into the sauce in the slow cooker.
- Chop Chicken and Return: Chop the rested chicken into bite-sized pieces and return them to the slow cooker to mingle with the sauce.
- Serve: Serve the butter chicken hot over cooked rice, accompanied by naan bread and garnished with chopped fresh cilantro if desired.
Notes
- Use full fat coconut milk for a rich and creamy sauce—light versions may alter texture and flavor.
- Ensure chicken reaches an internal temperature of 165°F for safe consumption.
- Adjust chili powder levels based on your preferred spice heat.
- For a quicker feed, cooking on high for 2-3 hours is an option, but low and slow yields more tender chicken.
- Leftovers store well in the refrigerator for up to 3 days and freeze beautifully.
Nutrition
- Serving Size: 1 serving (approximately 1/6th of the recipe)
- Calories: 390 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 21 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg
