Ingredients
Method
- Prepare the Chicken: Cut the chicken thighs into bite-sized pieces.
- Mix the Spices: In a bowl, combine the garam masala, cumin, coriander, turmeric, paprika, cayenne pepper, and kosher salt.
- Season the Chicken: Toss the chicken pieces in the spice mixture until evenly coated.
- Assemble the Slow Cooker: Place the seasoned chicken, chopped onion, minced garlic, and ginger in the slow cooker. Pour the tomato sauce over the top.
- Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and cooked through.
- Add Cream and Butter: About 30 minutes before serving, stir in the heavy cream (or coconut milk) and butter. Mix well and continue to cook for the remaining time.
- Garnish and Serve: Garnish with chopped cilantro and serve hot with basmati rice or naan bread.
Nutrition
Notes
Storage & Meal Prep
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through. Pro Tips:
Toast your whole spices like cardamom pods and cinnamon stick in oil before adding other ingredients because the slow cooker's gentle heat won't develop those essential aromatic oils that make authentic butter chicken sing. Buy chicken thighs with skin on, then remove the skin yourself – the meat underneath stays more tender than pre-skinned thighs because it retains more natural moisture during the long cooking process. Add your heavy cream only in the final 30 minutes because extended slow cooking breaks down dairy proteins, creating a grainy texture that ruins the signature silky sauce I've learned from making this dozens of times. Use canned whole San Marzano tomatoes, crushed by hand, instead of tomato sauce because their lower water content prevents the watery disappointment that kills most slow cooker butter chicken attempts. Storage & Meal Prep:
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the butter chicken for up to 3 months. Reheat on the stove over low heat, stirring occasionally.
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through. Pro Tips:
Toast your whole spices like cardamom pods and cinnamon stick in oil before adding other ingredients because the slow cooker's gentle heat won't develop those essential aromatic oils that make authentic butter chicken sing. Buy chicken thighs with skin on, then remove the skin yourself – the meat underneath stays more tender than pre-skinned thighs because it retains more natural moisture during the long cooking process. Add your heavy cream only in the final 30 minutes because extended slow cooking breaks down dairy proteins, creating a grainy texture that ruins the signature silky sauce I've learned from making this dozens of times. Use canned whole San Marzano tomatoes, crushed by hand, instead of tomato sauce because their lower water content prevents the watery disappointment that kills most slow cooker butter chicken attempts. Storage & Meal Prep:
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the butter chicken for up to 3 months. Reheat on the stove over low heat, stirring occasionally.