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- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch chunks - 1 large onion, finely chopped - 4 cloves of garlic, minced - 1 tablespoon fresh ginger, minced - 1 can (14 oz) crushed tomatoes - 1 cup coconut milk - 4 tablespoons unsalted butter, cut into pieces The main ingredients create the base of the dish. Chicken thighs give a tender texture. Onions, garlic, and ginger add a rich flavor. The crushed tomatoes and coconut milk create a creamy sauce. - 2 tablespoons garam masala - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon turmeric powder - 1 teaspoon cayenne pepper (adjust to taste) - 1 tablespoon honey The spices and seasonings bring warmth and depth. Garam masala is key for authentic taste. Cumin and smoked paprika add earthiness. Turmeric gives a golden hue, while cayenne adds heat. Honey balances the spice with sweetness. - Fresh cilantro leaves - Cooked basmati rice or warm naan Garnishes tie the dish together. Cilantro adds freshness and color. Basmati rice or naan serves as a perfect pair. The rice absorbs the sauce, while naan is great for dipping. {{ingredient_image_2}} - Start by chopping 1 large onion finely. - Mince 4 cloves of garlic and 1 tablespoon of fresh ginger. - Cut 1.5 lbs of boneless, skinless chicken thighs into 1-inch chunks. - In a bowl, mix together the crushed tomatoes, coconut milk, butter, and spices. - Place the chopped onion, garlic, and ginger in the slow cooker. - Layer the chicken chunks on top of the onion mixture. - Pour the sauce mixture over the chicken. Make sure it covers all the pieces. - Cover the slow cooker and set it to low for 6-7 hours or high for 3-4 hours. - After cooking, use two forks to shred the chicken right in the slow cooker. - Stir the chicken into the sauce to mix well. - Taste and adjust the seasoning with salt, pepper, or cayenne. - Serve the butter chicken over basmati rice or with warm naan. Garnish with fresh cilantro. - Choosing the right spices: Use fresh spices for more taste. Garam masala is key here. It adds warmth and depth. Ground cumin gives a nutty flavor. Smoked paprika adds a hint of smokiness. Don’t skip the turmeric; it brightens the dish. Cayenne pepper can boost heat, so add it to your taste. - Marinating chicken for enhanced taste: Marinate the chicken in spices and yogurt. Let it sit for at least 30 minutes. This step makes the chicken tender and full of flavor. If you have time, marinate overnight for the best results. - Using low vs. high settings: Cooking on low for 6-7 hours gives a rich flavor. The chicken becomes very tender. If you’re short on time, the high setting for 3-4 hours works too. Just check the chicken for doneness. - Stirring and monitoring during cooking: Stir the dish once or twice if you can. This helps mix the flavors. If you see too much liquid, it’s okay. The sauce will thicken as it cooks. - Garnishing with cilantro: Fresh cilantro adds color and flavor. Sprinkle it on top just before serving. It brightens the dish and makes it look nice. - Serving with rice or naan: Serve the butter chicken over fluffy basmati rice. The rice absorbs the sauce well. You can also serve it with warm naan for dipping. This combo makes every bite special. Pro Tips Use Fresh Spices: To enhance the flavor of your butter chicken, use freshly ground spices whenever possible. This will elevate the aroma and depth of the dish. Marinate the Chicken: For an extra layer of flavor, consider marinating the chicken in yogurt and spices for a few hours or overnight before cooking. Adjusting Spice Levels:Feel free to adjust the cayenne pepper according to your heat preference. Start with less and add more as needed to achieve your desired spiciness. Resting Time: Allow the cooked butter chicken to rest for 10-15 minutes before serving. This helps the flavors meld together for a more delicious dish. {{image_4}} You can switch chicken thighs for tofu or paneer. Tofu absorbs all the flavors well. Paneer adds a creamy texture. If you prefer chicken breasts, they work too. They are leaner but still tasty. Just adjust the cooking time, as breasts cook faster than thighs. To make it spicier, you can change the cayenne pepper amount. Start small and add more if you like heat. You can also toss in some green chilies for an extra kick. These add a fresh, zesty flavor that pairs nicely with the rich sauce. If you want a vegan dish, use plant-based butter instead of regular butter. You can also replace coconut milk with almond or cashew cream. Both options will keep the dish creamy, smooth, and delicious. - Refrigeration guidelines: Place leftovers in an airtight container. Cool them before sealing. Store in the fridge for up to 4 days. - Freezing procedures and tips: For long-term storage, freeze in a freezer-safe container. Use within 2 to 3 months. Thaw in the fridge overnight before reheating. - Best methods for reheating butter chicken: The best way is to reheat on the stove. Warm it on low heat, stirring gently. You can also use a microwave; heat in short bursts, stirring in between. - Tips for keeping the dish moist: Add a splash of coconut milk or water to keep it creamy. Cover the dish while reheating to lock in moisture. - Duration of freshness in the fridge: Leftovers stay fresh for about 4 days. Check for any signs of spoilage before eating. - Signs of spoilage: Look for changes in color or smell. If it has an off odor or looks strange, it's best to toss it. Slow cooker butter chicken takes 6-7 hours on low or 3-4 hours on high. The longer cooking time on low allows the flavors to mix well and makes the chicken very tender. If you’re in a rush, the high setting will still give you great results. Check the chicken for doneness; it should be tender and easy to shred. Yes, you can make this recipe ahead of time. Prepare the slow cooker dish the night before and keep it in the fridge. In the morning, just set it to cook! You can also store leftovers in the fridge for up to 4 days. To freeze, place the cooled chicken in a freezer-safe container. It can last for about 3 months. Butter chicken pairs well with several sides. Here are some tasty options: - Basmati rice: This fluffy rice soaks up the sauce. - Warm naan: Perfect for dipping into the sauce. - Steamed vegetables: Broccoli or green beans add color and crunch. - Cucumber salad: A fresh salad cools down the spice. These sides complete your meal and make it even more enjoyable! This blog post covered the key ingredients and steps for making slow cooker butter chicken. You learned about essential spices and tips for great flavor. We explored variations for different diets and preferences. Finally, we discussed how to store leftovers to enjoy later. Cooking should be fun and creative. Experiment with different ingredients and flavors. Enjoy your butter chicken journey!

Creamy Slow Cooker Butter Chicken

A rich and creamy butter chicken made effortlessly in a slow cooker.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 400 kcal

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch chunks
  • 1 large onion, finely chopped
  • 4 cloves of garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 can crushed tomatoes (14 oz)
  • 1 cup coconut milk
  • 4 tablespoons unsalted butter, cut into pieces
  • 2 tablespoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon turmeric powder
  • 1 teaspoon cayenne pepper (adjust to taste)
  • 1 tablespoon honey
  • to taste salt and freshly ground black pepper
  • for garnish fresh cilantro leaves
  • for serving cooked basmati rice or warm naan

Instructions
 

  • Begin by placing the chopped onion, minced garlic, and ginger in the bottom of your slow cooker. Stir gently to combine the ingredients evenly.
  • Layer the chicken chunks on top of the onion mixture, ensuring they are spread out as much as possible.
  • In a separate mixing bowl, whisk together the crushed tomatoes, coconut milk, pieces of butter, garam masala, ground cumin, smoked paprika, turmeric powder, cayenne pepper, honey, and a generous pinch of salt and pepper until the mixture is smooth and well combined. Pour this aromatic sauce over the chicken in the slow cooker, ensuring all pieces are coated.
  • Cover the slow cooker with its lid and set to cook on low for 6-7 hours or on high for 3-4 hours, or until the chicken is tender and thoroughly cooked through, stirring occasionally if time allows.
  • Once the cooking time is complete, carefully shred the chicken directly in the slow cooker using two forks, allowing it to absorb the rich sauce. Stir the shredded chicken to mix it well with the sauce.
  • Taste the dish and adjust the seasoning if necessary, adding more salt, pepper, or cayenne for additional heat as preferred.
  • To serve, spoon the butter chicken generously over a bed of fluffy basmati rice or alongside warm naan. Garnish each serving with fresh cilantro leaves for a vibrant touch.

Notes

For an appealing presentation, serve the butter chicken in a beautiful bowl or plate, topped with a sprinkle of fresh cilantro. Add a wedge of lime on the side to provide a refreshing contrast in color and flavor.
Keyword butter chicken, Indian cuisine, slow cooker