Description
A creamy and flavorful butter chicken recipe made easily in a slow cooker.
Ingredients
- 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 2 tablespoons butter
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 cup heavy cream
- 1/4 cup chopped fresh cilantro, for garnish
Instructions
- In a bowl, combine chicken thighs, yogurt, lemon juice, garam masala, cumin, paprika, turmeric, cayenne pepper (if using), salt, and pepper. Marinate for at least 30 minutes, or preferably several hours in the refrigerator.
- Melt butter in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
- Add the marinated chicken and crushed tomatoes to the skillet. Stir to combine.
- Transfer the mixture to a slow cooker. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender.
- Stir in the heavy cream. Heat through for about 10-15 minutes without boiling.
- Serve hot, garnished with fresh cilantro.
Notes
- For a spicier dish, add more cayenne pepper.
- Serve with rice or naan bread.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 4-8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Indian