Indian Butter Chicken Slow Cooker
Dive into the rich, aromatic flavors of Indian cuisine with this comforting Indian Butter Chicken Slow Cooker recipe. Tender, bite-sized pieces of marinated chicken thighs are infused with a blend of bold spices like garam masala, cumin, and coriander, then slow-cooked in a luscious tomato and cream sauce to create a dish that’s both indulgent and easy to make. Utilizing the slow cooker ensures perfectly tender chicken while allowing the spices to meld beautifully for an authentic taste. With just 20 minutes of prep time and minimal hands-on cooking, this recipe is perfect for busy weeknights or meal prepping for the week. Serve it over fluffy basmati rice or with warm naan to soak up every buttery, flavorful bite. Garnished with fresh cilantro for a vibrant finish, this dish is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 pounds Chicken thighs (boneless, skinless)
- 0.5 cups Plain Greek yogurt
- 1 tablespoons Lemon juice
- 4 Garlic cloves (minced)
- 1 tablespoons Ginger (minced)
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 2 teaspoons Garam masala
- 1 teaspoons Chili powder
- 1 teaspoons Paprika
- 1 teaspoons Salt
- 0.25 cups Unsalted butter
- 1.5 cups Tomato puree
- 1 cups Heavy cream
- 0.25 cups Cilantro (chopped, for garnish)
- Cooked basmati rice or naan (for serving)
Instructions
Cut the chicken thighs into bite-sized pieces and place them in a large bowl.
In the bowl with the chicken, combine the Greek yogurt, lemon juice, minced garlic, ginger, ground cumin, ground coriander, garam masala, chili powder, paprika, and salt. Mix well until the chicken is evenly coated, and let it marinate for at least 1 hour or ideally overnight in the refrigerator.
In a large skillet, melt the unsalted butter over medium heat. Add the marinated chicken (including the marinade) and cook for 3-5 minutes until the chicken is lightly seared but not fully cooked.
Transfer the seared chicken to the slow cooker. Add the tomato puree to the slow cooker and stir gently to combine.
Cover the slow cooker and cook on low for 4-5 hours or on high for 2-3 hours, until the chicken is tender and fully cooked.
About 30 minutes before serving, stir in the heavy cream and adjust salt to taste if needed. Cover and continue cooking for the remaining time.
Garnish with chopped cilantro before serving. Serve hot with cooked basmati rice or naan along with your choice of sides.
Nutrition Facts
Calories |
3435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.4 g | 270% | |
| Saturated Fat | 91.5 g | 458% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1303 mg | 434% | |
| Sodium | 3392 mg | 147% | |
| Total Carbohydrate | 101.1 g | 37% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 24.9 g | ||
| Protein | 263.7 g | 527% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 460 mg | 35% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 4541 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
