Description
This creamy and flavorful Butter Chicken recipe is made easy with a slow cooker, combining tender chicken breasts with a rich, spiced tomato and cream sauce. Infused with traditional Indian spices and fresh aromatics, it offers a comforting dish perfect for a delicious weeknight dinner served over jasmine rice.
Ingredients
Scale
For the Sauce and Chicken
- 1 cup diced onion (1 small onion)
- 4 tablespoons unsalted butter
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- 2½ teaspoons curry powder
- 2 teaspoons chili powder
- 2 teaspoons garam masala
- ½ teaspoon cumin
- ½ teaspoon salt
- 1 cup tomato sauce
- 6 tablespoons tomato paste
- 3 pounds large boneless, skinless chicken breasts (5 to 6 breasts)
- 1¼ cups heavy cream, divided and at room temperature
- 2 tablespoons cornstarch
For Serving
- Fresh cilantro, for garnish
- 4 cups cooked jasmine rice, prepared according to package directions
Instructions
- Sauté Aromatics: In a sauté pan over medium-high heat, melt the unsalted butter and add the diced onions, minced garlic, grated ginger, curry powder, chili powder, garam masala, cumin, and salt. Cook and stir until the mixture is fragrant and the onions soften, about 3-5 minutes.
- Blend Sauce: Transfer the cooked aromatics to a blender. Add the tomato sauce, tomato paste, and ¾ cup of the heavy cream. Blend the mixture until smooth and well combined, creating a rich sauce base.
- Cook Chicken in Slow Cooker: Place the chicken breasts at the bottom of the slow cooker. Pour the blended sauce over the chicken, ensuring it is fully covered. Cover the slow cooker with the lid and cook on high heat for 2½ to 3 hours until the chicken is tender and cooked through.
- Thicken Sauce: Mix the remaining ½ cup of heavy cream with the cornstarch to create a slurry. Stir this slurry into the sauce in the slow cooker. Continue cooking and stirring until the sauce thickens and becomes creamy.
- Finish and Serve: Remove the chicken breasts and cut them into bite-sized pieces. Return the chicken to the slow cooker and stir to coat evenly with the thickened sauce. Warm through for a few minutes. Serve the butter chicken over cooked jasmine rice and garnish with fresh cilantro for a vibrant finish.
Notes
- For a spicier version, increase the chili powder or add a pinch of cayenne pepper.
- To reduce calories, substitute half-and-half for heavy cream, but the sauce will be less rich.
- This recipe can be prepared a day ahead; flavors tend to develop and improve overnight.
- Use boneless skinless chicken thighs instead of breasts for a juicier texture.
- Make sure to stir the cornstarch slurry thoroughly to avoid lumps in the sauce.
