Name: Slow Cooker Butter Chicken
Prep time: 20 min
Cook time: 4 h 15 min
Total time: 4 h 35 min
Cuisine: Indian
Ingredients: 2 lb boneless, skinless chicken thighs, cut into 1 1/2-inch pieces; 1 yellow onion, finely diced; 5 cloves garlic, grated; 1 tbsp fresh ginger, grated; 1 can crushed tomatoes, 15-ounce can; 1 tbsp garam masala; 1 tsp ground cumin; 1 tsp ground turmeric; 1/2 tsp cayenne, use less for a milder sauce; 1 1/2 tsp kosher salt; 3 tbsp unsalted butter, cubed; 1/2 cup heavy cream; 1 1/2 cups basmati rice; fresh cilantro, chopped, for serving

Steps

In a 5- to 6-quart slow cooker, stir together the onion, garlic, ginger, crushed tomatoes, garam masala, cumin, turmeric, cayenne and salt. Stir in the chicken until coated.
Cover and cook on LOW until the chicken is tender and reads 165°F, 4 to 5 hours.
About 30 minutes before serving, rinse the rice until the water runs clear. Combine it with 2 1/4 cups water and a pinch of salt in a saucepan, bring to a boil, cover, and cook on the lowest heat for 15 minutes. Let stand covered off the heat for 5 minutes, then fluff.
Stir the butter and cream into the slow cooker, cover, and cook on HIGH for 15 minutes until the sauce is smooth and glossy. Taste and adjust the salt.
Serve the chicken and sauce over the rice, scattered with cilantro. Reheat leftovers to 165°F.

Ingredients

Slow Cooker Butter Chicken

Ingredients

Steps

Estimated nutrition per serving

Recipe notes from home cooks

Reviews from home cooks