Butter Chicken
A rich and creamy slow-cooker butter chicken dish that brings restaurant-style flavors to your home with minimal effort, perfect for busy weeknights or potlucks.
Ingredients
Main Ingredients
- 2 lbs boneless and skinless chicken breasts Fresh or frozen — see tips
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 can (15 oz) tomato sauce
- 1 cup heavy cream
- 1/2 cup unsalted butter, cut into pieces
Spices
- 2 tbsp garam masala
- 1 tsp ground cumin
- to taste Salt and pepper
For Serving
- Fresh cilantro for garnish
- Naan or cooked rice for serving
Instructions
Preparation
- Place the chicken breasts in the crockpot in a single layer. Season lightly with salt and pepper.
- Add the diced onion, minced garlic, and grated ginger over the chicken. Pour the tomato sauce on top and spread it evenly.
- Sprinkle the garam masala and cumin over everything. Give a gentle stir if you prefer the spices more distributed, but it’s fine to leave them layered.
- Cut the butter into pieces and scatter it across the top.
Cooking
- Cover and cook on low for 6–8 hours or high for 4 hours, until the chicken is tender and pulls apart easily.
- About 30 minutes before serving, stir in the heavy cream.
- Shred the chicken directly in the crockpot with two forks. Stir to combine the shredded chicken with the sauce.
- Taste and adjust seasoning with salt and pepper. Garnish with chopped fresh cilantro and serve hot over rice or with naan.
Notes
For a richer, spicier sauce, add 1–2 tsp chili powder or a chopped serrano. Replace heavy cream with full-fat coconut milk for dairy-free. Use bone-in thighs for deeper flavor — cook time may be slightly longer.