Description
This Slow Cooker Butter Chicken recipe delivers tender, juicy chicken simmered in a rich, flavorful tomato and coconut milk sauce infused with classic Indian spices. Perfect for a hands-off meal, it’s served best over rice with naan bread and fresh cilantro for a comforting, authentic dinner experience.
Ingredients
Scale
Butter Chicken Sauce
- 2 tablespoons unsalted butter, divided
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 8 ounces tomato sauce
- 6 ounces tomato paste
- ¼ cup water
- 1 tablespoon garam masala
- 1 ½ teaspoons ground cumin
- ½ teaspoon chili powder
- ½ teaspoon ground turmeric
- ¾ teaspoon salt
- ¾ cup full fat coconut milk
Chicken
- 2 pounds boneless, skinless chicken breasts
To Serve (optional)
- Cooked rice
- Naan bread
- Chopped fresh cilantro
Instructions
- Sauté Onion: Heat 1 tablespoon of the butter in a skillet over medium heat until melted. Add the chopped onion and sauté for 2-3 minutes until softened and translucent.
- Add Garlic and Ginger: Stir in the minced garlic and fresh ginger, cooking for about 30 seconds to release their flavors. Remove the skillet from heat.
- Combine Sauce Ingredients: Transfer the onion, garlic, and ginger mixture to the slow cooker. Add tomato sauce, tomato paste, water, garam masala, ground cumin, chili powder, turmeric, and salt. Stir well to combine all spices and sauces.
- Add Butter and Chicken: Cut the remaining tablespoon of butter into two pieces and stir into the slow cooker sauce. Nestle the boneless, skinless chicken breasts into the sauce ensuring they’re well coated.
- Slow Cook Chicken: Cover the slow cooker and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the chicken reaches an internal temperature of at least 165°F and is tender.
- Rest Chicken & Add Coconut Milk: Remove the cooked chicken breasts to a cutting board and let rest for a few minutes. Meanwhile, stir the full fat coconut milk into the slow cooker sauce for a creamy texture.
- Chop and Return Chicken: Chop the rested chicken into bite-sized pieces and return them to the slow cooker. Stir to combine evenly with the sauce.
- Serve: Serve the butter chicken hot over cooked rice, accompanied by warm naan bread. Garnish with chopped fresh cilantro as desired for extra freshness and flavor.
Notes
- Full fat coconut milk adds rich creaminess and depth to the sauce; do not substitute with light coconut milk for best results.
- For extra spice, consider adding extra chili powder or cayenne pepper to taste.
- Chicken thighs can be used instead of breasts for a more tender, juicy texture.
- Leftovers keep well in the refrigerator for up to 3 days and reheat gently on the stovetop or microwave.
- This recipe can easily be doubled for larger gatherings using a bigger slow cooker.
Nutrition
- Serving Size: 1 serving (approx. 1 cup sauce with chicken, excluding rice or bread)
- Calories: 370 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 15 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 90 mg
