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Slow Cooker Indian Butter Chicken Thighs with Basmati Rice
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Course Main Course
Cuisine Indian
Servings 4 people

Equipment

  • Slow Cooker
  • Medium Pot
  • Knife
  • Cutting Board

Ingredients
  

  • 2 pounds boneless, skinless chicken thighs
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 can (14 oz) tomato sauce
  • 1/2 cup heavy cream
  • 1/4 cup unsalted butter
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1/2 teaspoon chili powder
  • 1 teaspoon salt
  • 2 cups basmati rice
  • Fresh cilantro, chopped (for garnish)

Instructions
 

  • Place the chicken thighs in the slow cooker and add the chopped onion, minced garlic, and grated ginger.
  • Sprinkle the garam masala, cumin, turmeric, chili powder, and salt over the chicken and vegetables.
  • Pour the tomato sauce over everything and add the butter in small pieces.
  • Cover and cook on low for 6 hours or on high for 3 to 4 hours, until the chicken is very tender.
  • While the chicken cooks, prepare the basmati rice according to package directions and set it aside.
  • Once the chicken is done, stir in the heavy cream and let it warm through for 10 minutes.
  • Serve the butter chicken over the cooked basmati rice and sprinkle with fresh cilantro.

Notes

Stir the cream in only at the end so it stays smooth and does not separate. If the sauce seems thin, remove the lid for the last 30 minutes of cooking to let it thicken slightly. Leftovers reheat well the next day with a splash of water to loosen the sauce.
Course: Main Course
Cuisine: Indian
Equipment: Slow Cooker, Medium Pot, Knife, Cutting Board