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Butter Chicken Recipe Crockpot Recipe

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3.9 from 10 reviews

This Crockpot Butter Chicken recipe offers a creamy, flavorful Indian-inspired dish made easy with slow cooking. Tender chicken breasts simmer in a velvety sauce infused with spices like curry powder, garam masala, and chili powder, enriched with tomato sauce and cream. Served over jasmine rice and garnished with fresh cilantro, this comforting meal is perfect for a hassle-free dinner with rich, aromatic flavors.

Ingredients

Butter Chicken Sauce

  • 1 cup onion, diced (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, room temperature and divided
  • 2 tablespoons cornstarch

Chicken and Serving

  • 3 pounds large boneless skinless chicken breasts (5 to 6 pieces)
  • 4 cups cooked jasmine rice (prepared according to package directions)
  • Fresh cilantro, for garnish

Instructions

  1. Sauté Spices and Aromatics: In a saute pan over medium-high heat, melt the butter. Add diced onions, minced garlic, grated ginger, curry powder, chili powder, garam masala, cumin, and salt. Sauté for 2 to 3 minutes until onions are tender and the spices become fragrant.
  2. Blend Sauce Base: Transfer the cooked onion and spice mixture to a blender. Add tomato sauce, tomato paste, and ¾ cup of the heavy cream. Blend until the mixture is smooth and creamy.
  3. Slow Cook Chicken: Place the chicken breasts in the insert of the slow cooker. Pour the blended sauce over the chicken, ensuring it is well coated. Cover and cook on high for 2½ to 3 hours until the chicken is fully cooked and tender.
  4. Cut Chicken: Remove the cooked chicken pieces from the slow cooker and cut them into bite-sized, approximately 1-inch pieces.
  5. Thicken Sauce: In a small bowl, mix the remaining ½ cup of heavy cream with cornstarch to create a slurry. Stir the slurry into the sauce remaining in the slow cooker to thicken it. Stir gently until the sauce has thickened.
  6. Combine Chicken and Sauce: Return the bite-sized chicken pieces to the slow cooker. Stir carefully to coat the chicken with the thickened sauce, being careful not to break the pieces. Turn off the slow cooker once combined.
  7. Serve: Spoon ¾ cup cooked jasmine rice into a bowl, placing the butter chicken alongside the rice. Garnish with a sprinkle of fresh cilantro and serve warm.

Notes

  • Ensure the heavy cream is at room temperature before blending to help achieve a smooth sauce.
  • The sauce thickens as it simmers with the added cornstarch slurry; avoid over-stirring to keep chicken pieces intact.
  • For milder flavor, reduce the chili powder to 1 teaspoon.
  • This dish pairs well with naan bread for an extra indulgent meal.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Find it online: https://dishcooks.com/butter-chicken-recipe-crockpot-recipe/