Description
This Slow Cooker Butter Chicken is the definition of comfort food. Juicy chicken breasts are slow-cooked in a fragrant, creamy sauce infused with the bold flavors of curry powder, garam masala, and chili powder. The rich tomato base, thickened with heavy cream and a cornstarch slurry, creates a velvety sauce that perfectly coats the chicken, resulting in a dish that’s bursting with flavor. The subtle heat from the spices is balanced by the creaminess of the sauce, making every bite indulgent yet comforting.
Ingredients
3 pounds (5-6 large) boneless-skinless chicken breasts
1 cup (1 small) onion, diced
4 tbsp unsalted butter
1 cup tomato sauce
1¼ cups heavy cream, room temperature & divided
6 tbsp tomato paste
1 tbsp minced garlic
1 tbsp grated ginger
2½ tsp curry powder
2 tsp chili powder
2 tsp garam masala
½ tsp cumin
½ tsp salt
2 tbsp cornstarch
4 cups cooked jasmine rice (according to package directions)
Fresh cilantro for garnish
Instructions
In a sauté pan over medium-high heat, melt the butter. Add the diced onions, garlic, ginger, curry powder, chili powder, garam masala, cumin, and salt. Sauté for 2-3 minutes until the onions are tender and the spices are fragrant.
Transfer the cooked onion and spice mixture to a blender. Add tomato sauce, tomato paste, and ¾ cup of heavy cream. Blend until smooth.
Place the chicken breasts in the slow cooker. Pour the blended sauce over the chicken, ensuring it’s fully covered. Cook on high for 2 ½ to 3 hours, until the chicken is fully cooked.
Once cooked, remove the chicken breasts and cut them into bite-sized, 1-inch pieces.
In a small bowl, combine the remaining ½ cup of heavy cream with cornstarch to make a slurry. Stir this slurry into the sauce in the slow cooker to thicken it.
Add the bite-sized chicken pieces back into the slow cooker. Gently stir to coat the chicken with the thickened sauce. Be careful not to break up the chicken pieces too much.
Turn off the slow cooker once the chicken is well coated and ready to serve.
To serve, place ¾ cup of cooked jasmine rice into a bowl, keeping most of it to one side. Spoon the butter chicken next to the rice and garnish with fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 2½ to 3 hours
Nutrition
- Calories: 480