Go Back
Slow Cooker Butter Chicken with Basmati Rice
Print Recipe Pin Recipe
Course Main Course
Cuisine Indian
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 1.5 pounds boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 can (14 ounces) tomato sauce
  • 1/2 cup heavy cream
  • 4 tablespoons butter, sliced
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon paprika
  • 1 teaspoon salt
  • 2 cups cooked basmati rice
  • Fresh cilantro, chopped

Instructions
 

  • Place the chicken pieces, diced onion, minced garlic, and grated ginger into the slow cooker.
  • Add the tomato sauce, sliced butter, garam masala, cumin, turmeric, paprika, and salt. Stir to combine everything evenly.
  • Cover and cook on low for 6 to 7 hours until the chicken is tender.
  • Stir in the heavy cream during the last 30 minutes of cooking.
  • Serve the butter chicken over the cooked basmati rice and sprinkle with chopped cilantro.

Notes

Add the cream only at the end to keep the sauce from separating. If you prefer a milder flavor, reduce the paprika slightly before cooking. Leftovers store well in the fridge for up to three days and reheat gently on the stovetop with a splash of water to loosen the sauce.
Course: Main Course
Cuisine: Indian
Equipment: Slow Cooker