Description
This Slow Cooker Butter Chicken recipe offers a rich, creamy Indian-inspired dish made effortlessly in a slow cooker. Tender chicken breasts are cooked in a spiced tomato and cream sauce infused with aromatic spices like garam masala, curry powder, and cumin. The dish is perfect for a comforting weeknight meal and pairs wonderfully with jasmine rice and fresh cilantro garnish.
Ingredients
Scale
Chicken and Main Ingredients
- 3 pounds (5-6 large) boneless skinless chicken breasts
- 4 tbsp unsalted butter
- 1 cup tomato sauce
- 6 tbsp tomato paste
- 1¼ cups heavy cream (room temperature, divided)
- 2 tbsp cornstarch
- 4 cups cooked jasmine rice (prepared according to package directions)
- Fresh cilantro for garnish
Spices and Aromatics
- 1 cup (1 small) onion, diced
- 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
Instructions
- Sauté Aromatics and Spices: In a sauté pan over medium-high heat, melt the butter. Add diced onions, garlic, ginger, curry powder, chili powder, garam masala, cumin, and salt. Sauté for 2-3 minutes until onions are tender and spices are fragrant.
- Blend Sauce Mixture: Transfer the sautéed onions and spices to a blender. Add tomato sauce, tomato paste, and ¾ cup of heavy cream. Blend the ingredients until the mixture is smooth and well combined.
- Add Chicken and Cook: Place the boneless skinless chicken breasts in the insert of a slow cooker. Pour the blended sauce over the chicken, ensuring they are well covered. Cook on high for 2½ to 3 hours until the chicken is fully cooked and tender.
- Cut Chicken into Pieces: Once cooked, remove the chicken breasts from the slow cooker and cut them into bite-sized pieces approximately 1 inch in size.
- Prepare Thickening Slurry: In a small bowl, mix the remaining ½ cup of heavy cream with cornstarch to create a slurry. This mixture will be used to thicken the sauce.
- Thicken Sauce: Add the cream and cornstarch slurry into the sauce remaining in the slow cooker. Stir well to combine and allow the sauce to thicken.
- Combine Chicken and Sauce: Return the cut chicken pieces to the slow cooker and gently stir to coat the chicken evenly in the thickened sauce. Be careful not to break up the pieces. Turn off the slow cooker once the chicken is fully coated and ready to serve.
- Serve: In a serving bowl, place about ¾ cup of cooked jasmine rice. Spoon the butter chicken next to the rice. Garnish with fresh cilantro and serve warm.
Notes
- Ensure heavy cream is at room temperature before blending for a smoother sauce.
- You can adjust chili powder to taste for preferred spice level.
- Do not overcook the chicken in the slow cooker to prevent it from drying out; check tenderness at 2½ hours.
- For a thicker sauce, allow it to simmer with the slurry for a few minutes inside the slow cooker.
- This recipe can be made ahead and refrigerated, flavors deepen when reheated gently.
