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Slow Cooker Indian Butter Chicken

Slow cooker Indian butter chicken cooks boneless chicken thighs in a spiced tomato sauce until tender, then finishes with butter and cream. The result is a rich, silky sauce with warm garam masala and a gentle kick of cayenne.
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Prep Time 15 minutes
Cook Time 5 hours 15 minutes
Total Time 5 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Indian
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

  • 1 yellow onion medium, finely chopped
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 tbsp garam masala
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 0.5 tsp ground turmeric
  • 0.25 tsp cayenne pepper
  • 1 tsp kosher salt
  • 1 can (15 oz) tomato sauce
  • 2 tbsp tomato paste
  • 2 lb boneless, skinless chicken thighs trimmed
  • 4 tbsp unsalted butter cut into pieces
  • 0.5 cup heavy cream

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Add the onion, garlic, ginger, garam masala, cumin, paprika, turmeric, cayenne, salt, tomato sauce, and tomato paste to a 6-quart slow cooker and stir to combine.
  2. Nestle the chicken thighs into the sauce, cover, and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken reaches 165°F in the thickest part.
  3. Transfer the chicken to a cutting board, cut it into bite-size pieces, and return it to the slow cooker.
  4. Stir in the butter and heavy cream, cover, and cook on HIGH for 10 to 15 minutes, until the butter has melted and the sauce is hot.

Notes

For the most tender chicken, check the thickest part with a thermometer and stop cooking once it reaches 165°F. Refrigerate leftovers for 3 to 4 days; freeze leftovers for up to 3 months. For a dairy-free version, use dairy-free butter and coconut cream.