Description
A slow‑cooker version of butter chicken with tender chicken thighs cooked in a creamy, spiced tomato sauce.
Ingredients
- 1 tablespoon melted coconut oil or olive oil
- 1 large yellow onion, finely diced (about 1½ cups)
- 1 tablespoon ginger paste
- 1 tablespoon minced garlic
- 1¼ teaspoons smoked paprika
- 1¼ teaspoons ground cumin
- 1¼ teaspoons ground turmeric
- 1¼ teaspoons salt
- 2¼ teaspoons garam masala
- ⅛ teaspoon red pepper flakes (optional)
- 1 teaspoon sugar (optional)
- 1 (14.5‑ounce) can diced or crushed tomatoes (fire‑roasted works well)
- 2 pounds boneless skinless chicken thighs
- 8 tablespoons unsalted butter, sliced into tablespoons
- ½ cup heavy cream
- ⅓ cup finely chopped cilantro (optional)
- Warm naan, for serving
- Cooked rice, for serving
Instructions
- Heat a large nonstick pan over medium‑high heat. Add the oil, then sauté onion, garlic, and ginger until golden (3–6 minutes). Add all the spices and stir constantly 1–3 minutes until fragrant. Stir in the tomatoes, scraping the bottom of the pan, and allow to cool slightly. Transfer mixture to the slow cooker.
- Trim large pieces of fat and gristle from the chicken thighs, leaving some fat for flavor. Add the chicken to the slow cooker and stir to coat with the sauce. Arrange thighs in a single layer, smooth side down. Cover and cook on high for 2½–4 hours or low for 4–6 hours, until chicken reaches 165 °F (74 °C).
- Remove the chicken and chop into bite-sized pieces. Use an immersion blender (or regular blender) to purée the sauce until smooth (see notes).
- Return the blended sauce to the slow cooker. Stir in butter and heavy cream until smooth and fully combined.
- Add the chopped chicken back into the sauce. Stir in cilantro if using, adjust seasoning as needed, and serve hot with rice and naan.
Notes
- Pre‑prepared ginger and garlic paste saves time.
- Garam masala is critical for the signature flavor—don’t omit it.
- Chicken thighs stay juicier than breasts in slow cooking.
- Warm naan by spraying with oil and grilling briefly, or heat in a skillet, toaster, or microwave under a damp towel.
- Let the sauce cool slightly before blending to avoid overflow or burns. Secure the blender lid with a towel if blending hot liquids.
- Leftovers can be stored in an airtight container in the fridge for 3–5 days. Reheat gently, adding a splash of cream or water if the sauce is too thick.
Nutrition
- Serving Size: 1 serving
- Calories: 640 kcal
- Sugar: 2 g
- Sodium: 3329 mg
- Fat: 39 g
- Saturated Fat: 20 g
- Unsaturated Fat: 19 g
- Trans Fat: –
- Carbohydrates: 10.83 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 423 mg
