Description
This Crock Pot Butter Chicken recipe offers a rich and creamy Indian-inspired dish made effortlessly in a slow cooker. Tender chicken breasts are simmered in a fragrant sauce of tomatoes, spices, garlic, ginger, and cream, making it a comforting and flavorful meal that’s perfect for busy days.
Ingredients
Butter Chicken Base
- 3 tbsp butter
- 1 tbsp vegetable oil
- 1 large onion, peeled and diced
- 700 g (1 1/2 lbs) chicken breast, diced (approx. 4 large breasts)
- 4 cloves garlic, peeled and minced
- 1 tsp minced ginger
- 1 tsp salt
- 1 1/2 tbsp garam masala
- 1 tbsp curry powder
- 1 tsp paprika
- 1 tsp cinnamon
- 240 ml (1 cup) chicken stock (or water plus stock cube/bouillon for gluten free)
- 2 x 400 ml (2 x 14 oz) tins chopped tomatoes
- 2 tbsp tomato puree (paste)
- 2 tsp sugar
- 6 cardamom pods (tied together with string)
- 125 ml (1/2 cup) double/heavy cream
- Handful of chopped coriander (for serving)
Instructions
- Preheat Slow Cooker: Set your slow cooker to the high setting to get it ready for cooking the butter chicken.
- Sauté Onions and Chicken: In a large pan, heat the butter and vegetable oil over medium heat. Add the diced onion and chicken pieces and cook for 5 to 6 minutes until the onions are softened and the chicken is seared on the outside.
- Add Aromatics and Spices: Stir in the minced garlic, ginger, salt, garam masala, curry powder, paprika, and cinnamon. Cook the mixture while stirring for 1 to 2 minutes to release the spices’ fragrance.
- Add Liquids and Simmer in Slow Cooker: Pour in the chicken stock, chopped tomatoes, tomato puree, sugar, and add the tied cardamom pods. Stir everything together, then transfer the mixture to your slow cooker. Cover and cook on high for 4 to 5 hours or on low for 6 to 8 hours until the chicken is tender and flavors meld.
- Finish with Cream and Remove Cardamom: Remove the cardamom pods from the slow cooker. Stir in the double cream and let the sauce heat through for a few minutes to ensure a rich, creamy consistency.
- Serve: Spoon the butter chicken over cooked rice and garnish with a handful of chopped fresh coriander for a burst of color and flavor.
Notes
- For a gluten-free version, use gluten-free chicken stock or bouillon.
- Adjust the spice levels by varying the amount of garam masala and curry powder according to your preference.
- Cardamom pods are tied together for easy removal; do not eat them directly.
- This dish can be made in advance and tastes even better the next day.
- Serve with naan bread or steamed rice to complete the meal.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
