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- 2 lbs chicken thighs, boneless and skinless, cut into chunks - 1 large onion, finely chopped - 4 cloves garlic, minced - 1 tablespoon ginger, grated - 1 can (14 oz) diced tomatoes - 1 cup coconut milk - 1 tablespoon tomato paste - 2 tablespoons butter - 1 tablespoon garam masala - 1 tablespoon ground cumin - 1 teaspoon turmeric powder - 1 teaspoon chili powder (adjust to taste) - Salt to taste The main ingredients make this dish rich and tasty. Chicken thighs are perfect for slow cooking. They stay juicy and tender. Onions and garlic give a strong base flavor. The spices create warmth and depth. Each spice adds a unique note to the dish. - Coconut milk - Fresh herbs for garnish - Variations in spices Coconut milk adds creaminess and sweetness. You can skip it if you prefer a less rich sauce. Fresh herbs, like cilantro, brighten the dish. They add a pop of color and taste. You can also play with the spices. Try adding more chili for heat or less cumin for a milder flavor. - Cooked basmati rice (for serving) - Recommended toppings: fresh cilantro, a squeeze of lime - Drink pairings: mango lassi, chai tea Serve butter chicken over fluffy basmati rice. The rice soaks up the sauce well. Top with fresh cilantro for a nice finish. A squeeze of lime adds tang. For drinks, a mango lassi cools the heat. Chai tea also pairs well, enhancing the meal's warmth. {{ingredient_image_1}} Start by prepping your ingredients. You will need 2 pounds of chicken thighs, boneless and skinless. Cut them into chunks. Chop one large onion finely. Mince four cloves of garlic. Grate one tablespoon of fresh ginger. Next, mix the sauce. In a bowl, combine one can of diced tomatoes, one cup of coconut milk, and one tablespoon of tomato paste. Add one tablespoon of garam masala, one tablespoon of ground cumin, one teaspoon of turmeric powder, and one teaspoon of chili powder. Don’t forget to add salt to taste. For cooking, you can choose two settings. If you use low heat, cook for 6 to 8 hours. If you prefer high heat, cook for about 4 hours. The chicken will be tender when done. To ensure the chicken remains tender, place the chicken on top of the onion mixture. Pour the sauce over the chicken. Dot the mixture with two tablespoons of butter for extra flavor. Once the cooking is done, shred the chicken directly in the slow cooker. Use two forks for this task. Stir the sauce well to combine everything. Finally, taste and adjust the seasoning. You can add more salt or spices to suit your taste. Serve the butter chicken warm over cooked basmati rice and garnish with chopped cilantro. Enjoy your meal! To get that rich, authentic taste in your slow cooker butter chicken, spice adjustments are key. Use garam masala and cumin to build a strong base. Add more chili powder if you like heat. Fresh herbs bring brightness. Use fresh cilantro for garnish. Dried herbs can work too but won’t taste as vibrant. If using dried herbs, use less. Dried herbs are more potent than fresh. Choosing the right slow cooker matters. A 6-quart slow cooker is perfect for this dish. It allows enough space for all ingredients. To avoid overcooking, set the timer. Cooking on low for 6-8 hours is best. If you’re in a hurry, use the high setting for about 4 hours. Always check the chicken's tenderness. It should shred easily. Garnish your butter chicken with chopped cilantro. This adds color and freshness. Serve it over fluffy basmati rice for texture and flavor. For a stylish presentation, use a large serving dish. Pour the butter chicken over the rice. Then, sprinkle more cilantro on top. Serve with naan on the side for a complete meal. Pro Tips Marinate for Maximum Flavor: For deeper flavor, marinate the chicken thighs in the spices and yogurt for a few hours or overnight before cooking. Adjust Spice Level: If you prefer a milder dish, reduce the amount of chili powder and garam masala. You can always add more later if desired. Use Fresh Ingredients: Fresh garlic and ginger provide a more vibrant flavor than dried or powdered versions, enhancing the overall taste of the dish. Garnish Wisely: Fresh cilantro adds a burst of freshness; consider also adding a squeeze of lime juice for an extra zing before serving. {{image_2}} You can use chicken breast instead of thighs. Chicken breast gives a leaner dish. However, thighs add more flavor and moisture. For a vegan option, swap chicken with chickpeas or tofu. Both options soak up flavors well. Use coconut milk for creaminess. You can adjust the heat level by changing the chili powder amount. If you like it spicy, add more chili. For a milder dish, reduce the chili powder. Adding vegetables can boost nutrition. Try spinach, peas, or bell peppers. Just chop them and toss them in with the chicken. They add color and taste. Butter chicken has its roots in India. It features rich spices and creamy sauce. Traditional recipes use tandoori chicken, which adds a smoky flavor. In Western kitchens, adaptations exist. Some recipes use cream instead of coconut milk. Others might add cheese for a richer taste. These changes can appeal to different palates. To store leftovers, let the butter chicken cool down first. Place it in an airtight container. This keeps it safe and fresh. Use glass or plastic containers with tight lids. Make sure to eat it within three to four days for the best taste. For long-term storage, you can freeze the butter chicken. Put it in freezer-safe bags or containers. Remove as much air as you can. Label the bags with the date. It can last up to three months in the freezer. When you want to eat it, thaw it overnight in the fridge. This helps keep the flavor and texture. When reheating, you can use a microwave or stovetop. For the microwave, heat it in short bursts. Stir between each burst for even warming. If you use the stovetop, add a splash of water to keep it moist. Heat gently on low. This method helps maintain the flavor and texture of the dish. Enjoy your butter chicken warm! Butter chicken, or murgh makhani, hails from India. This dish blends rich flavors and creamy sauce. It began in Delhi in the 1970s. Chefs mixed leftover chicken with tomatoes and spices. The result was a delightful meal that gained fame worldwide. Common ingredients in butter chicken include chicken, tomatoes, and spices. You’ll often find garlic, ginger, and cream in the mix. The flavors are warm, spicy, and slightly sweet, creating a tasty balance. Each bite is a burst of richness and comfort. Yes, you can use frozen chicken. It’s a great time-saver for busy cooks. Just make sure to add extra cooking time. If your chicken is frozen, cook on high for 5-6 hours instead of 4. On low, extend the time to 8-9 hours. Always check that the chicken reaches 165°F. This ensures it is safe to eat. Using frozen meat may change the texture slightly. However, the flavors will still be amazing. To spice things up, add more chili powder. Start with an extra half teaspoon and taste. You can also try adding fresh green chilies or cayenne pepper for heat. Mix them in with the other spices. Be mindful of the spice balance. Too much heat can overpower the dish. If it gets too spicy, add more coconut milk or cream to mellow it. Enjoy adjusting the spice level to fit your taste. In this blog post, we explored how to make butter chicken from start to finish. We covered the main and optional ingredients, step-by-step instructions, tips for authentic flavor, and various serving suggestions. You learned about ingredient substitutions and how to store leftovers properly. Butter chicken is versatile and rewarding. With the right spices and techniques, you can impress anyone. Enjoy your cooking journey, and remember to make it your own!

Spicy Slow Cooker Butter Chicken

A rich and flavorful butter chicken made in a slow cooker, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Main Course
Cuisine Indian
Servings 6
Calories 400 kcal

Ingredients
  

  • 2 lbs chicken thighs, boneless and skinless, cut into chunks
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1 can (14 oz) diced tomatoes
  • 1 cup coconut milk
  • 1 tablespoon tomato paste
  • 2 tablespoons butter
  • 1 tablespoon garam masala
  • 1 tablespoon ground cumin
  • 1 teaspoon turmeric powder
  • 1 teaspoon chili powder
  • to taste salt
  • to garnish fresh cilantro, chopped
  • for serving cooked basmati rice

Instructions
 

  • In a slow cooker, combine the chopped onions, minced garlic, and grated ginger.
  • Add the chicken thighs on top of the onion mixture.
  • In a bowl, mix together the diced tomatoes, coconut milk, tomato paste, garam masala, cumin, turmeric, chili powder, and salt. Pour the sauce over the chicken in the slow cooker.
  • Dot the mixture with the butter for extra richness.
  • Cover and cook on low for 6-8 hours or on high for 4 hours, until the chicken is tender and easily shreds with a fork.
  • Once done, shred the chicken in the slow cooker and stir the sauce well to combine.
  • Taste and adjust seasoning if necessary.
  • Serve warm over freshly made basmati rice and garnish with chopped cilantro.

Notes

Adjust the chili powder to your spice preference.
Keyword butter chicken, Indian cuisine, slow cooker, spicy