Description
This Crockpot Butter Chicken recipe offers a comforting and flavorful way to enjoy a classic Indian dish with minimal hands-on cooking. Tender chicken breasts simmer in a fragrant, creamy tomato sauce spiced with curry, garam masala, and chili powder. Perfect for a family meal, this slow-cooker version requires just a few prep steps before the crockpot does the work, resulting in a rich and delicious dinner served over jasmine rice.
Ingredients
Scale
Aromatics and Sauce
- 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
- 1¼ cups heavy cream, divided and at room temperature
- 2 tablespoons cornstarch
Protein and Garnish
- 3 pounds large boneless, skinless chicken breasts (5 to 6 breasts)
- Fresh cilantro, for garnish
Serving
- 4 cups cooked jasmine rice, prepared according to package directions
Instructions
- Saute Aromatics: In a sauté pan over medium-high heat, melt the butter and add the diced onions, minced garlic, and grated ginger. Stir in curry powder, chili powder, garam masala, cumin, and salt, cooking until fragrant and the onions soften, about 4-5 minutes.
- Blend Sauce: Transfer the cooked aromatic mixture to a blender. Add the tomato sauce, tomato paste, and ¾ cup of heavy cream. Blend until smooth and creamy, ensuring the sauce is well combined.
- Cook Chicken: Place the large boneless, skinless chicken breasts into the slow cooker. Pour the blended sauce over the chicken, covering it evenly. Cook on high for 2½ to 3 hours, until the chicken is fully cooked and tender.
- Thicken Sauce: In a small bowl, mix the remaining ½ cup of heavy cream with the cornstarch to make a slurry. Add this mixture to the slow cooker and stir well. Continue cooking for another 10-15 minutes until the sauce thickens to a creamy consistency.
- Finish Dish: Remove the chicken breasts and cut them into bite-sized pieces. Return the chicken to the slow cooker and stir to coat with the thickened sauce. Warm through for a few minutes. Serve the butter chicken over cooked jasmine rice and garnish with fresh cilantro.
Notes
- Ensure the heavy cream is at room temperature before blending to help achieve a smooth sauce texture.
- For a spicier dish, increase the chili powder slightly or add a pinch of cayenne pepper.
- You can prepare the jasmine rice ahead of time to make dinner assembly quicker.
- This recipe is easily doubled or halved depending on your serving needs.
- Leftover butter chicken can be refrigerated for up to 3 days or frozen for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
