Indian Butter Chicken Slow Cooker: Easy & Delicious Recipe

Indian Butter Chicken Slow Cooker: Imagine coming home after a long day to the intoxicating aroma of tender chicken simmered in a rich, creamy tomato-based sauce, infused with fragrant spices. That’s the magic of this incredibly easy and utterly delicious recipe! Forget complicated stovetop methods; we’re bringing the authentic flavors of Butter Chicken to your table with the convenience of your slow cooker.

Butter Chicken, or Murgh Makhani, has a fascinating history. Originating in Delhi, India, in the 1950s, it was created as a way to repurpose leftover tandoori chicken. The chefs cleverly combined it with a creamy tomato sauce, butter, and spices, giving birth to a dish that would soon become a global sensation. It’s a testament to culinary ingenuity and a perfect example of how simple ingredients can create something truly extraordinary.

What makes Butter Chicken so universally loved? It’s the perfect balance of flavors and textures. The tender, succulent chicken, the velvety smooth sauce, and the aromatic blend of spices create a symphony of taste that’s both comforting and exciting. Plus, its mild spice level makes it appealing to a wide range of palates, from adventurous foodies to those who prefer milder flavors. And now, with this Indian Butter Chicken Slow Cooker recipe, you can enjoy all that deliciousness with minimal effort. Let your slow cooker do the work, and prepare to be amazed by the results!

this Recipe

Ingredients:

• For the Chicken Marinade:
• 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup plain yogurt (full-fat or Greek yogurt)
• 2 tablespoons lemon juice
• 1 tablespoon ginger-garlic paste (equal parts grated ginger and garlic)
• 1 teaspoon garam masala
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1/2 teaspoon chili powder (adjust to your spice preference)
• 1/2 teaspoon salt (or to taste)
• For the Butter Chicken Sauce:
• 2 tablespoons olive oil or ghee
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 (14.5 oz) can crushed tomatoes
• 1 (8 oz) can tomato sauce
• 1 cup heavy cream
• 1/2 cup unsalted butter, cut into pieces
• 1 tablespoon garam masala
• 1 teaspoon cumin powder
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional, for extra heat)
• 1/2 teaspoon sugar (to balance acidity)
• 1/4 teaspoon fenugreek leaves (kasoori methi), crushed
• Salt to taste
• Fresh cilantro, chopped (for garnish)
• Serving Suggestions:
• Cooked basmati rice
• Naan bread
• Raita (yogurt sauce)

Marinating the Chicken:

Okay, let’s get started! The first step is to marinate the chicken. This is crucial because it tenderizes the chicken and infuses it with amazing flavor. Trust me, don’t skip this step!

1. In a large bowl, combine the chicken pieces, yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric powder, cumin powder, chili powder, and salt.
2. Mix everything really well, making sure each piece of chicken is coated in the marinade.
3. Cover the bowl with plastic wrap or transfer the chicken to a resealable bag.
4. Refrigerate for at least 2 hours, or preferably overnight. The longer it marinates, the more flavorful and tender the chicken will be. I usually aim for at least 4 hours if I have the time.

Preparing the Butter Chicken Sauce:

While the chicken is marinating (or even the night before), you can prepare the base of the butter chicken sauce. This step involves sautéing aromatics and building the flavor profile that makes butter chicken so irresistible.

1. Heat the olive oil or ghee in a large skillet or pot over medium heat. I prefer ghee for its rich, nutty flavor, but olive oil works just fine.
2. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
3. Add the minced garlic and grated ginger and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
4. Pour in the crushed tomatoes and tomato sauce. Stir well to combine.
5. Add the garam masala, cumin powder, paprika, cayenne pepper (if using), and sugar. Stir well again.
6. Bring the sauce to a simmer, then reduce the heat to low and let it simmer for about 15-20 minutes, stirring occasionally. This allows the flavors to meld together beautifully.
7. Remove the sauce from the heat and let it cool slightly.
8. Once cooled, carefully transfer the sauce to a blender or food processor. Blend until smooth. This step is essential for achieving that velvety smooth texture that butter chicken is known for.

Slow Cooking the Butter Chicken:

Now for the magic! The slow cooker is going to do all the hard work for us. This method allows the flavors to develop even further, resulting in a truly decadent and flavorful butter chicken.

1. Pour the blended tomato sauce into the slow cooker.
2. Add the marinated chicken to the slow cooker, making sure the chicken is submerged in the sauce.
3. Stir gently to combine the chicken and sauce.
4. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The cooking time may vary depending on your slow cooker, so check the chicken for doneness. It should be very tender and easily shreddable with a fork.

Finishing Touches:

Almost there! These final steps are what transform the slow-cooked chicken into the creamy, buttery goodness we all crave.

1. Once the chicken is cooked, stir in the heavy cream and butter.
2. Add the crushed fenugreek leaves (kasoori methi). Rub them between your palms before adding to release their aroma.
3. Stir well to combine and let the butter melt completely.
4. Taste the butter chicken and adjust the seasoning as needed. You may want to add more salt, garam masala, or cayenne pepper to your liking.
5. Let the butter chicken simmer in the slow cooker for another 15-20 minutes to allow the flavors to meld together.

Serving:

Finally, the best part – serving and enjoying your homemade Indian Butter Chicken!

1. Serve the butter chicken hot over cooked basmati rice.
2. Garnish with fresh cilantro.
3. Serve with warm naan bread for dipping into the delicious sauce.
4. A side of raita (yogurt sauce) can also be a refreshing addition.

Tips and Variations:

• Spice Level: Adjust the amount of chili powder and cayenne pepper to control the spice level. If you prefer a milder dish, omit the cayenne pepper altogether.
• Vegetarian Option: Substitute the chicken with paneer (Indian cheese) or chickpeas for a vegetarian version.
• Smoked Paprika: For a smoky flavor, try using smoked paprika instead of regular paprika.
• Coconut Milk: If you prefer a dairy-free option, you can substitute the heavy cream with coconut milk.
• Fresh Tomatoes: If you prefer using fresh tomatoes, you can use about 4-5 medium-sized tomatoes, peeled and chopped, instead of canned crushed tomatoes.
• Ginger-Garlic Paste: If you don’t have ginger-garlic paste, you can use equal parts grated ginger and minced garlic.
• Make Ahead: You can prepare the sauce ahead of time and store it in the refrigerator for up to 3 days.
• Freezing: Butter chicken freezes well. Allow it to cool completely before transferring it to an airtight container and freezing for up to 3 months. Thaw overnight in the refrigerator before reheating.

Enjoy!

I hope you enjoy this recipe for Indian Butter Chicken in the slow cooker! It’s a family favorite in my house, and I’m sure it will become one of yours too. Don’t be afraid to experiment with the spices and adjust the recipe to your liking. Happy cooking!

Conclusion:

And there you have it! This Indian Butter Chicken Slow Cooker recipe is truly a game-changer. I know, I know, I might be biased, but trust me on this one. The ease of preparation combined with the explosion of authentic flavors makes it an absolute must-try, even if you think you’re not a “slow cooker person.” The beauty of this recipe lies in its simplicity – just dump, set, and forget! Imagine coming home after a long day to the intoxicating aroma of perfectly simmered, creamy, and richly spiced butter chicken. It’s pure comfort food at its finest, and it’s ready when you are.

But beyond the convenience, it’s the taste that will truly win you over. The slow cooking process allows all the spices to meld together beautifully, creating a depth of flavor that you just can’t achieve with a quick stovetop method. The chicken becomes incredibly tender, practically melting in your mouth with each bite. And that sauce? Oh, that sauce! It’s rich, creamy, and bursting with the warmth of ginger, garlic, garam masala, and a hint of chili. It’s the kind of sauce you’ll want to lick the bowl clean (and I won’t judge you if you do!).

Now, let’s talk serving suggestions and variations because that’s where the real fun begins! Of course, the classic pairing is with fluffy basmati rice, which soaks up all that delicious sauce. But don’t stop there! Naan bread is another fantastic option for scooping up every last drop. For a lighter meal, try serving it with quinoa or cauliflower rice.

And if you’re feeling adventurous, here are a few variations to try:

* Spice it up: Add a pinch of cayenne pepper or a chopped green chili for an extra kick.
* Make it vegetarian: Substitute the chicken with paneer (Indian cheese) or chickpeas for a vegetarian-friendly version. Just be sure to add the paneer or chickpeas during the last hour of cooking to prevent them from becoming overcooked.
* Add some veggies: Toss in some chopped bell peppers, onions, or spinach during the last hour of cooking for added nutrients and flavor.
* Creamy Dreamy: For an even richer sauce, stir in a tablespoon or two of heavy cream or coconut cream right before serving.

The possibilities are endless! Feel free to experiment and adapt the recipe to your own taste preferences. That’s the beauty of cooking, right? It’s all about creating something that you and your loved ones will enjoy.

So, what are you waiting for? Grab your slow cooker, gather your ingredients, and get ready to experience the magic of this Indian Butter Chicken Slow Cooker recipe. I promise you won’t be disappointed.

And most importantly, I want to hear about your experience! Did you try the recipe? Did you make any variations? What did you think? Share your thoughts, photos, and tips in the comments below. I can’t wait to see what you create! Happy cooking!