Description
A slow cooker version of classic butter chicken with tender chicken thighs in a creamy, spiced tomato sauce.
Ingredients
- 1 tablespoon melted coconut oil or olive oil
- 1 large yellow onion, finely diced (about 1½ cups)
- 1 tablespoon ginger paste
- 1 tablespoon minced garlic
- 1¼ teaspoons smoked paprika
- 1¼ teaspoons ground cumin
- 1¼ teaspoons ground turmeric
- 1¼ teaspoons salt
- 2¼ teaspoons garam masala
- ⅛ teaspoon red pepper flakes (optional)
- 1 teaspoon sugar (optional)
- 1 (14.5‑ounce) can diced tomatoes (or crushed, fire‑roasted works well)
- 2 pounds boneless skinless chicken thighs
- 8 tablespoons unsalted butter (sliced into tablespoons)
- ½ cup heavy cream
- ⅓ cup finely chopped cilantro (optional)
- Naan (for serving)
- Cooked rice (for serving)
Instructions
- Heat a large nonstick pan over medium‑high heat. Add the oil, and once hot, sauté onion, garlic, and ginger, stirring occasionally, until golden (3–6 minutes).
- Add smoked paprika, cumin, turmeric, salt, garam masala, red pepper flakes (if using), and sugar (if using). Stir constantly for 1–3 minutes until fragrant.
- Stir in the diced tomatoes, scraping the bottom of the pan. Let the mixture cool slightly, then transfer it to the slow cooker.
- Trim excess fat from the chicken thighs (leaving a little fat for flavor). Add the thighs to the slow cooker and stir to coat them in the sauce. Arrange the thighs in a single layer, smooth side down.
- Cover and cook on high for 2½–4 hours (or on low for 4–6 hours), until the chicken reaches 165 °F (74 °C).
- Remove the chicken and chop into bite‑sized pieces. Use an immersion blender (or transfer to a regular blender) to purée the sauce until smooth. (Blend carefully — see Notes.)
- Return the blended sauce to the slow cooker. Stir in the butter and heavy cream until smooth and fully combined.
- Add the chopped chicken back into the sauce. Stir in cilantro (if using). Adjust seasoning as needed.
- Serve hot over rice with warmed naan on the side.
Notes
- You can use pre‑prepared ginger and garlic paste from the refrigerated section to save time.
- Don’t skip the garam masala — it’s essential for authentic butter chicken flavor.
- Chicken thighs are preferred because they stay juicy in the slow cooker. Chicken breasts may dry out.
- Warm naan by spraying with oil and lightly grilling, or heating in a skillet, toaster, or microwave (under a damp towel).
- Let the sauce cool slightly before blending to avoid spills or burns. If using a blender not designed for hot liquids, secure the lid with a towel to contain steam.
- Leftovers can be stored in a sealed container in the fridge for 3–5 days. Reheat gently and add a splash of cream or water if the sauce has thickened too much.
Nutrition
- Serving Size: 1 serving
- Calories: 640 kcal
- Sugar: 2 g
- Sodium: 3329 mg
- Fat: 39 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g (monounsaturated) + 3 g (polyunsaturated)
- Trans Fat: Not specified
- Carbohydrates: 10.83 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 423 mg
