Description
This Slow Cooker Butter Chicken recipe offers a rich and flavorful Indian-inspired dish that combines tender chicken breast with a fragrant blend of spices, creamy butter, and tomatoes. Made easy with the slow cooker, it delivers a comforting and delicious meal perfect for any day.
Ingredients
Scale
Chicken and Base
- 1 1/2 pounds chicken breast, boneless and skinless
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
Spices
- 1 tablespoon garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Liquids and Finishers
- 1 (14-ounce) can diced tomatoes
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 1/4 cup butter, cubed
Instructions
- Prepare Aromatics: Heat olive oil in a large skillet over medium heat to create a flavorful base for the dish.
- Sauté Onion: Add the chopped onion to the skillet and sauté until softened and translucent, about 5 minutes, to deepen the flavor.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant to release their aromas.
- Add Spices: Incorporate the garam masala, turmeric, cumin, chili powder, cinnamon, cardamom, cloves, salt, and black pepper into the skillet, mixing well.
- Cook Spices: Cook the spice and onion mixture for about 1 minute to bloom the spices and enhance their flavors.
- Transfer to Slow Cooker: Move the onion-spice mixture into the slow cooker to begin slow cooking the flavors together.
- Add Chicken: Cut chicken breasts into chunks and add them into the slow cooker, distributing evenly.
- Add Tomatoes and Broth: Pour the diced tomatoes and chicken broth into the slow cooker, stirring to combine all ingredients.
- Slow Cook: Cover the slow cooker and cook on low for 4-6 hours until the chicken is tender and fully cooked.
- Shred Chicken: Once cooked, shred the chicken into smaller pieces using two forks directly in the slow cooker for texture.
- Add Cream and Butter: Stir in heavy cream and cubed butter until completely melted and incorporated, creating a rich sauce.
- Adjust Seasoning: Taste and add more salt or pepper if needed to balance the flavors.
- Meld Flavors: Cover and let the butter chicken cook an additional 10-15 minutes on low to meld all the flavors together.
- Serve: Serve the butter chicken hot over rice or with naan bread for a satisfying meal.
Notes
- For more heat, increase chili powder or add a pinch of cayenne pepper.
- Use full-fat dairy for the creamiest texture, or substitute with coconut cream for a dairy-free version.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This dish pairs beautifully with basmati rice or warm naan bread to soak up the delicious sauce.
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for safety.
