Description
This Slow Cooker Butter Chicken recipe offers a creamy, flavorful Indian-inspired dish that is easy to prepare and perfect for a hearty family meal. Tender chicken breasts are simmered in a rich, spiced tomato and cream sauce, made effortlessly in a slow cooker. Served over fragrant jasmine rice and garnished with fresh cilantro, this dish combines comfort and exotic flavors with minimal hands-on time.
Ingredients
Scale
Chicken
- 3 pounds (5-6 large) boneless-skinless chicken breasts
Sauce
- 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 & divided)
- 2 tbsp cornstarch
To Serve
- 4 cups cooked jasmine rice (according to package directions)
- Fresh cilantro for garnish
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 become fragrant.
- Blend Sauce Base: Transfer the sautéed mixture to a blender. Add tomato sauce, tomato paste, and ¾ cup of the heavy cream. Blend until smooth to create the sauce.
- Cook Chicken in Slow Cooker: Place the chicken breasts in the slow cooker insert. Pour the blended sauce over the chicken, ensuring it is well covered. Cook on high for 2½ to 3 hours until chicken is thoroughly cooked.
- Prepare Chicken Pieces: Remove the cooked chicken breasts from the slow cooker and chop them into bite-sized, approximately 1-inch pieces.
- Thicken the Sauce: In a small bowl, mix the remaining ½ cup heavy cream with cornstarch to create a slurry. Stir this slurry into the sauce remaining in the slow cooker and allow it to thicken.
- Combine Chicken with Sauce: Return the bite-sized chicken pieces to the slow cooker and stir gently to coat them evenly in the thickened sauce. Be careful not to break up the chicken pieces. Turn off the slow cooker once combined.
- Serve: Spoon about ¾ cup of cooked jasmine rice into bowls, placing the butter chicken beside it. Garnish generously with fresh cilantro and serve warm.
Notes
- Ensure the heavy cream is at room temperature before blending to avoid curdling.
- The sauce thickens nicely with the cornstarch slurry; adjusting the slurry quantity can change sauce thickness as preferred.
- Use boneless, skinless chicken breasts for even cooking and easy slicing.
- You can substitute jasmine rice with basmati or any long-grain rice depending on preference.
- For extra spice, add cayenne pepper or additional chili powder.
