Experience the comforting warmth of perfectly spiced chicken bathed in a velvety tomato-cream sauce, all slow-cooked into tender perfection. This aromatic dish boasts a cozy blend of fragrant spices and a luxurious buttery base that makes each mouthful flat-out irresistible.
Ingredients
- 2 tablespoons unsalted butter
- 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon garam masala
- 1 tablespoon curry powder
- 1 teaspoon chili powder (or more for extra heat)
- 1 teaspoon salt
- 1 (14-ounce) can crushed tomatoes
- 1/2 cup heavy cream (or coconut milk for a lighter alternative)
- Fresh cilantro, chopped (for garnish)
Instructions
Warm the butter in a skillet over medium heat. Add the onion, cooking until it softens and becomes translucent—about 5 minutes. Stir in the garlic and ginger, letting their aroma bloom for another minute. Toss in the garam masala, curry powder, chili powder, and salt. Cook the spices, stirring frequently to keep them from burning, for 1 to 2 minutes.
Transfer this fragrant mixture to your slow cooker. Arrange the chicken pieces over the onions and spices, then pour in the crushed tomatoes and stir gently to coat. Set the slow cooker to low and cook for 4 to 5 hours, until the chicken is fork-tender and the flavors have harmonized into a silky sauce.
Shortly before serving (about 15 minutes), stir in the heavy cream to bring everything to a smooth, creamy finish. Let the dish warm through, then taste and adjust seasonings if needed. Garnish with fresh cilantro for a burst of color and bright flavor. Serve hot with warm naan or steamed rice.
Butter Chicken has long captivated curry lovers for a reason: it’s full of comforting spice and a rich sauce that wraps every bite in luxurious flavor. This slow cooker spin is perfect for busy folks who want a hands-off approach without sacrificing taste. For an even lighter version, substitute coconut milk in place of cream. You can also swap chicken for firm tofu or cauliflower florets if you’re cooking for vegetarians. No matter which way you serve it, this dish is guaranteed to warm the soul and inspire plenty of second helpings.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
