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Butter Chicken Slow Cooker Recipe

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4.2 from 14 reviews

This Slow Cooker Butter Chicken recipe delivers a rich, creamy, and flavorful Indian-inspired dish with tender chicken breasts simmered in a blend of aromatic spices and a luscious tomato-cream sauce. Perfect for an effortless meal, it combines slow-cooked depth with a velvety texture and is served alongside fluffy jasmine rice, garnished with fresh cilantro for a burst of freshness.

Ingredients

Butter Chicken Sauce

  • 1 cup onion, diced (1 small onion)
  • 4 tablespoons unsalted butter
  • 1 tablespoon minced garlic
  • 1 tablespoon grated ginger
  • 2½ teaspoons curry powder
  • 2 teaspoons chili powder
  • 2 teaspoons garam masala
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • 1 cup tomato sauce
  • 6 tablespoons tomato paste
  • 1¼ cups heavy cream, room temperature and divided
  • 2 tablespoons cornstarch

Chicken and Rice

  • 3 pounds large boneless, skinless chicken breasts (5 to 6 pieces)
  • 4 cups cooked jasmine rice, prepared according to package directions

Garnish

  • Fresh cilantro, for garnish

Instructions

  1. Sauté the Aromatics and Spices: In a sauté pan over medium-high heat, melt the unsalted butter and add the diced onions, minced garlic, grated ginger, curry powder, chili powder, garam masala, cumin, and salt. Cook for 2 to 3 minutes, stirring occasionally, until the onions are tender and the spices release their fragrance, forming the flavorful base for the sauce.
  2. Blend the Sauce: Transfer the cooked onion and spice mixture to a blender. Add the tomato sauce, tomato paste, and ¾ cup of the heavy cream. Blend until the mixture is completely smooth, creating a rich and creamy sauce that will coat the chicken perfectly.
  3. Slow Cook the Chicken: Place the boneless chicken breasts in the insert of a slow cooker. Pour the blended sauce over the chicken, ensuring all pieces are well covered. Cook on high for 2½ to 3 hours, allowing the chicken to become tender and infused with the spiced sauce.
  4. Prepare the Chicken Pieces: Once cooked through, remove the chicken breasts from the slow cooker. Cut them into bite-sized, approximately 1-inch pieces, taking care to keep the pieces intact and not shred them.
  5. Create the Sauce Thickener and Combine: In a small bowl, mix the remaining ½ cup of heavy cream with the cornstarch to form a smooth slurry. Add this slurry back into the slow cooker sauce and stir gently to combine. Let the sauce thicken slightly with the residual heat, enhancing its creamy texture.
  6. Reintroduce the Chicken: Return the cut chicken pieces to the thickened sauce in the slow cooker. Stir gently to coat all pieces evenly without breaking them up further. Turn off the slow cooker once everything is incorporated and the chicken is well coated.
  7. Serve: In serving bowls, spoon approximately ¾ cup of cooked jasmine rice to one side, leaving the other side for the butter chicken. Ladle the creamy chicken and sauce next to the rice and garnish generously with fresh cilantro leaves for a vibrant finishing touch.

Notes

  • Use full-fat heavy cream and unsalted butter to achieve the creamiest and richest sauce texture.
  • Wait to cut the chicken until it is fully cooked to prevent the meat from falling apart, ensuring bite-sized, intact pieces rather than shredded chicken.
  • This dish can be kept warm in the slow cooker on the ‘warm’ setting for up to one hour without compromising texture or flavor.
  • Serve immediately for the best flavor and texture experience.

Find it online: https://flavorspath.com/butter-chicken-slow-cooker-recipe/