Description
Slow Cooker Butter Chicken is a rich and creamy Indian-inspired dish made with tender chicken breasts cooked slowly in a blend of aromatic spices and tomato cream sauce. This comforting recipe uses a slow cooker for effortless cooking and features a luscious sauce thickened with a cornstarch slurry, perfect to serve alongside jasmine rice and garnished with fresh cilantro.
Ingredients
Scale
Chicken and Sauce
- 3 pounds (5-6 large) boneless skinless chicken breasts
- 1 cup (1 small) onion, diced
- 4 tbsp unsalted butter
- 1 cup tomato sauce
- 6 tbsp tomato paste
- 1 tbsp minced garlic
- 1 tbsp grated ginger
- 2½ tsp curry powder
- 2 tsp chili powder
- 2 tsp garam masala
- ½ tsp cumin
- ½ tsp salt
- 1¼ cups heavy cream, room temperature and divided
- 2 tbsp cornstarch
To Serve
- 4 cups cooked jasmine rice (prepared according to package directions)
- Fresh cilantro, for garnish
Instructions
- Sauté Aromatics and Spices: In a sauté pan over medium-high heat, melt the butter and add diced onions, minced garlic, grated ginger, curry powder, chili powder, garam masala, cumin, and salt. Sauté for 2-3 minutes until the onions are tender and the spices release their fragrance.
- Blend Sauce: Transfer the cooked onions and spice mixture to a blender. Add the tomato sauce, tomato paste, and ¾ cup of heavy cream. Blend until the sauce is smooth and creamy.
- Add Chicken and Cook in Slow Cooker: Place the boneless skinless chicken breasts into the slow cooker’s insert. Pour the blended sauce over the chicken, ensuring it is well-covered. Cook on high for 2 ½ to 3 hours until the chicken is fully cooked and tender.
- Cut Chicken into Pieces: Once cooked, carefully remove the chicken breasts from the slow cooker. Cut the chicken into bite-sized pieces, approximately 1 inch in size.
- Make Slurry and Thicken Sauce: In a small bowl, combine the remaining ½ cup of heavy cream with cornstarch, stirring to make a slurry. Pour this mixture into the sauce inside the slow cooker. Stir well and allow the sauce to thicken slightly.
- Combine Chicken with Sauce: Return the bite-sized chicken pieces to the slow cooker and gently stir to coat them in the thickened sauce, taking care not to break up the pieces. Turn off the slow cooker once everything is well combined and heated through.
- Serve: Plate about ¾ cup of cooked jasmine rice into a bowl, keeping most of the rice on one side. Spoon the butter chicken next to the rice and garnish with fresh cilantro for a fragrant, colorful presentation.
Notes
- For best results, use room temperature heavy cream to ensure smooth blending.
- If you prefer a spicier dish, increase the chili powder slightly according to your taste.
- You can substitute chicken thighs for breasts if you prefer more juicy, dark meat.
- Make sure not to over-stir the chicken after cutting to maintain nice bite-sized chunks.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or in the microwave.
- Serve with naan or additional steamed vegetables to complete the meal.
