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Slow Cooker Indian Butter Chicken with Creamy Tomato Sauce

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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 4 servings
Calories: 579
Ingredients Method Notes

Ingredients
  

  • 1.5 lb boneless skinless chicken thighs
  • 2 tbsp butter unsalted
  • 1 cup plain Greek yogurt
  • 1 tbsp lemon juice
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp ground coriander
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 medium onion
  • 3 clove garlic
  • 1 tbsp grated fresh ginger
  • 1 cup tomato puree
  • 1/4 cup tomato paste
  • 1 tbsp honey
  • 1/2 tsp ground cinnamon
  • 1 tsp red chili flakes
  • 1 tbsp butter for finishing
  • 1/2 cup heavy cream
  • 1 tbsp plain flour optional, for thickening
  • 2 tbsp chopped fresh cilantro
  • 1 tbsp lemon zest
  • 1 cup chicken broth

Method
 

  1. In a bowl, whisk together the yogurt, lemon juice, garam masala, cumin, paprika, coriander, salt, and pepper. Add the chicken pieces and the 2 tbsp butter, toss to coat. Cover and refrigerate for at least 30 minutes, or overnight for deeper flavor.
  2. While the chicken marinates, melt the 2 tbsp butter in a skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
  4. Add the tomato puree, tomato paste, honey, cinnamon, and chili flakes. Cook, stirring, for 5 minutes to let the spices bloom.
  5. Transfer the tomato mixture to the slow cooker. Add the marinated chicken and the chicken broth. Stir in the heavy cream and the optional flour if you want a thicker sauce.
  6. Cover and cook on low for 7 hours (420 minutes). If you’re short on time, you can cook on high for 3.5 hours.
  7. About 30 minutes before serving, stir in the finishing butter, chopped cilantro, and lemon zest. If the sauce has thickened too much, add a splash of cold water or extra broth to reach your desired consistency.
  8. Serve the butter chicken over steamed rice or warm naan, garnished with extra cilantro.
  9. Use a meat thermometer to ensure the chicken is cooked through before serving.

Notes

I always add a splash of heavy cream right before turning off the cooker to keep the sauce silky, and I stir in a handful of chopped fresh cilantro at the end for brightness. If the sauce thickens too much, a tablespoon of cold water or stock will thin it without losing flavor.