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Crock pot Butter Chicken Recipe

This rich and creamy Butter Chicken is an authentic Indian dish, simplified for preparation in a slow cooker. Succulent chicken is enveloped in a mildly spiced tomato-based sauce, delivering a flavorful meal with minimal effort.
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Course: Main Course
Cuisine: Indian
Keyword: Crock pot Butter Chicken Recipe
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes

Ingredients

  • 1 small onion diced (1 cup)
  • 2 tablespoons cornstarch
  • 3 pounds boneless skinless chicken breasts (5-6 large)
  • 4 tablespoons unsalted butter
  • 1 tablespoon grated ginger
  • 1 tablespoon minced garlic
  • 6 tablespoons tomato paste
  • 1 cup tomato sauce
  • 2½ teaspoons curry powder
  • 2 teaspoons chili powder
  • 2 teaspoons garam masala
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • 1¼ cups heavy cream divided and at room temperature
  • 4 cups cooked jasmine rice prepared according to package directions
  • Fresh cilantro for garnish

Instructions

  • In a skillet over medium-high heat, melt the butter. Add diced onions, garlic, ginger, curry powder, chili powder, garam masala, cumin, and salt. Sauté for 2-3 minutes until the onions soften and the spices become aromatic.
  • Transfer the sautéed onions and spices into a blender, adding tomato sauce, tomato paste, and ¾ cup of the heavy cream. Blend the mixture until it reaches a smooth consistency.
  • Place the chicken breasts into the slow cooker. Pour the blended sauce over the chicken, ensuring they are well coated. Cook on high for 2½ to 3 hours.
  • Once the chicken is thoroughly cooked, remove it from the slow cooker and slice into 1-inch bite-sized pieces.
  • In a separate small bowl, whisk together the remaining ½ cup heavy cream and cornstarch to form a slurry. Stir this mixture into the sauce in the slow cooker to thicken it.
  • Return the chicken pieces to the slow cooker, stirring gently to coat them with the sauce. Be cautious not to break the chicken apart. Turn off the slow cooker once everything is well-mixed and the sauce is thickened.
  • Serve the butter chicken alongside jasmine rice, placing about ¾ cup of rice to one side of the bowl. Spoon the chicken and sauce next to the rice, and garnish with freshly chopped cilantro.

Notes

For best results, let the heavy cream sit at room temperature before adding it to the sauce to prevent curdling.