Slow Cooker Indian Butter Chicken
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Simple prep with zero fuss! Restaurant-quality butter chicken made so easily in the crockpot. Serve with rice and naan.
I’m sure some of you have already put away your crockpot for the season. Up in one of those high cupboards so you don’t have to see your slow cooker until the Fall hits.
But seeing as to how we moved to Chiberia and it’s still the dead of winter here, my slow cooker has been on full blast, especially with this butter chicken.
I mean, I have seriously made this at least four times in the last 6 weeks.
Mainly because it’s so stinking easy.
Prep work is minimal and you can throw everything right into the crockpot. And while your chicken cooks low and slow to that tender, melt-in-your-mouth goodness, you can cook your basmati rice and warm your garlic naan.
And here’s a big secret I’ll let you in on: be sure to hoard all the sauce you possibly can for naan dipping purposes.
Slow Cooker Indian Butter Chicken
Ingredients
- 1 cup basmati rice
- ½ cup chicken stock
- 1 (6-ounce) can tomato paste
- 2 teaspoons yellow curry powder
- 1 teaspoon garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 pounds boneless skinless chicken thighs, cut into 1-inch chunks
- ½ sweet onion, diced
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- ½ cup heavy cream
- 2 tablespoons freshly squeezed lime juice
- 1 ½ teaspoons brown sugar
Equipment
Instructions
- In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
- In a small bowl, whisk together chicken stock, tomato paste, curry powder, garam masala, turmeric, salt and pepper.
- Place chicken, onion, garlic and ginger into a 4-qt slow cooker. Stir in chicken stock mixture.
- Cover and cook on low heat for 4 hours. Stir in heavy cream, lime juice and brown sugar; season with salt and pepper, to taste.
- Serve immediately with rice.
Did you make this recipe?
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Loved this! It was so simple and Yummy! Even my 4 year old wanted seconds which is a miracle at her age.
I don’t do milk…so I doubled the recipe and added 3/4 milk to a 1/4 olive oil. – So good!
Great! You can also try coconut milk for next time. 🙂
We doubled the recipe for a larger crockpot, and it worked beautifully, although the cooking time on low heat was closer to 3 hours 15 minutes. I will say that we used 2 cups of heavy cream and about half a cup of butter in our doubled recipe because we found the tomato flavor to be a bit overpowering. We also used a lot more of the spices than the recipe called for, but we also like very spicy food. Thanks for the recipe!
Nice!! I bet it tasted even better due to the fact that you let it slowly cook and you just let those flavours infuse into the curry over a longer period of time. will have to make curries more often with slow cookers (: