Slow Cooker Butter Chicken
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 5 cloves garlic (minced)
- 2 tablespoons fresh ginger (grated)
- 16-oz (450g) tomato sauce (or passata)
- 1 teaspoon ground cumin
- 2 teaspoons garam masala (click for recipe)
- 1 teaspoon smoked paprika
- 1 teaspoon ground turmeric
- ยฝ teaspoon chili powder
- 1 teaspoon salt
- ยฝ teaspoon granulated sugar (or honey)
- 2 lb (900g) chicken thighs
- 3 tablespoons unsalted butter (cut into small cubes)
- ยฝ cup (120ml) heavy whipping cream (double cream in the UK)
- 2 tablespoons fresh parsley, mint, or cilantro (for garnish)
Method
- To the slow cooker, add ginger, garlic, tomato sauce, spices, salt and sugar. Give everything a good stir, then add the chicken thighs and coat them in the sauce.
- Scatter the butter all over the top, cover and cook on HIGH for 1.5-2 hours, or on LOW for 4-6 hours. The chicken is done when its internal temperature reaches 165ยฐF with an instant read thermometer.
- Remove the chicken, and place on a cutting board to cool enough to be handled.
- Stir in the heavy cream in the sauce, and whisk until the sauce is creamy.
- Cut the chicken into bite size pieces, and return to the sauce.
- Serve with basmati rice and naan bread, garnish with fresh parsley, mint, or cilantro.