Slow Cooker Butter Chicken is your hands-off solution for a rich, flavorful dinner that comes together effortlessly. Simply prepare the ingredients, let time do the work, and enjoy an aromatic dish that’s both comforting and deeply satisfying.
- Cuisine: Indian
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 20 minutes
- Servings: 4
Why You’ll Love This Recipe
- Minimal effort with maximum flavor thanks to the slow cooker.
- Aromatic spice blend for an authentic Indian taste.
- Adaptable cooking process that fits well into any schedule.
- Great for meal prep – reheats beautifully.
Ingredients
- 2 tablespoons butter: Adds richness and depth. Substitute with ghee for a nutty flavor.
- 2 tablespoons vegetable oil: Helps with even cooking and prevents sticking.
- 4 large skinless, boneless chicken thighs, cut into bite-sized pieces: Tender, succulent protein choice for stewing.
- 1 onion, diced: Foundation of flavor; use shallots for a milder taste if desired.
- 3 cloves garlic, minced: Infuses aromatic intensity. No substitute recommended.
- 1 (6 ounce) can tomato paste: Thickens the sauce and adds tanginess. Crushed tomatoes can be used, but adjust thickness accordingly.
- 1 tablespoon curry paste: Base of the dish’s flavor profile. Substitute with 1 teaspoon curry powder if unavailable.
- 2 teaspoons curry powder: Enhances spice aroma. Add a touch more for a spicier dish.
- 2 teaspoons tandoori masala: Provides a smoky, savory depth. Replace with 1 teaspoon paprika plus a pinch of cumin if needed.
- 1 teaspoon garam masala: Finishes the dish with a warm, spicy note. No substitute gives the exact same taste.
- 15 green cardamom pods: Essential for authentic aroma. Use ground cardamom (1 teaspoon) as an alternative.
- 1 (14 ounce) can coconut milk: Creamy base to balance spices. Regular or light versions work fine.
- 1 cup low-fat plain yogurt: Adds creaminess and a slight tang. Substitute with Greek yogurt for more thickness.
- Salt to taste: Enhances and balances all flavors. Adjust according to preference.
How to Make It
Step 1: Sauté Aromatics
Melt the butter and vegetable oil together in a pan over medium heat. Add the diced onion and sauté until translucent. Stir in the garlic until fragrant. This step builds the base aroma crucial for the dish.
Step 2: Mix the Spices
Add curry paste, curry powder, tandoori masala, garam masala, and cardamom pods to the pan. Cook for 1-2 minutes until they release their oils and intensify in flavor. The spices should coat the onions thoroughly.
Step 3: Combine Ingredients in Slow Cooker
Transfer the contents of the pan to your slow cooker. Add the chicken pieces, tomato paste, coconut milk, and yogurt. Stir to ensure a consistent mixture. This even distribution is critical for balanced cooking and flavor.
Step 4: Cook Until Tender
Set the slow cooker on low for 6 hours. This long cook time ensures the chicken absorbs the spices for maximum tenderness. Stir occasionally if possible.
Step 5: Final Seasoning
Adjust the salt to taste before serving. Ensure the dish has a good balance between the creamy base and spicy notes. Serve hot with naan or rice.
Recipe FAQs
Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used but they are less forgiving of long cooking times. Consider reducing the cooking time by an hour to prevent them from drying out.
What if I don’t have a slow cooker?
You can make this dish on the stovetop using a large pot. Simmer on low, covered, for about 90 minutes, stirring occasionally.
How can I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a saucepan or microwave, adding a splash of water if needed to loosen the sauce.
