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Indian cuisine is renowned for its rich flavors, aromatic spices, and vibrant colors. From the sizzling street food of Mumbai to the intricate dishes of royal kitchens, Indian food captivates taste buds worldwide. Among the many delectable offerings, Butter Chicken stands out as a quintessential dish that has won hearts globally. Its creamy texture, combined with the perfect blend of spices, makes it a favorite for those seeking comfort food with an exotic twist.

Slow Cooker Indian Butter Chicken

A delightful twist on a classic dish.
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Ingredients
  

2 lbs boneless skinless chicken thighs

1 large onion, finely chopped

4 cloves garlic, minced

1-inch piece of ginger, grated

1 can (15 oz) crushed tomatoes

1 cup coconut milk

1/2 cup plain Greek yogurt

1/4 cup unsalted butter, cut into cubes

2 tbsp garam masala

1 tbsp curry powder

1 tsp ground cumin

1 tsp paprika

1/2 tsp turmeric

1/2 tsp chili powder (adjust to taste)

Salt to taste

Black pepper to taste

Fresh cilantro, chopped (for garnish)

Cooked basmati rice or naan (for serving)

Instructions
 

In the bottom of your slow cooker, place the chopped onion, minced garlic, and grated ginger. Stir to combine evenly.

    Add the chicken thighs on top of the onion-ginger-garlic mixture.

      In a separate bowl, mix together the crushed tomatoes, coconut milk, Greek yogurt, unsalted butter, and all the spices (garam masala, curry powder, cumin, paprika, turmeric, chili powder, salt and pepper). Ensure the butter is cut into small pieces for even melting.

        Pour the tomato and spice mixture over the chicken thighs, ensuring they are well coated.

          Cover the slow cooker and cook on low heat for about 6-8 hours, or on high for 3-4 hours, until the chicken is tender and easily shreds with a fork.

            Once cooked, shred the chicken directly in the slow cooker using two forks, mixing it well with the sauce.

              Taste and adjust seasoning if necessary, adding more salt, pepper, or chili powder to suit your preference.

                Serve hot over a bed of basmati rice or with warm naan, garnished with fresh cilantro.

                  Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 4-6