Slow Cooker Butter Chicken Recipe

Chicken thighs: Boneless and skinless, these provide tender and juicy meat for the dish.

Tomato sauce: Adds a rich and tangy base to the sauce.

Heavy cream: Creates a creamy and luxurious texture.

Garam masala: A blend of spices that gives the dish its distinctive flavor.

Ground cumin: Adds a warm, earthy taste.

Ground coriander: Provides a citrusy and slightly sweet note.

Turmeric: Gives the dish a vibrant color and subtle flavor.

Salt: Enhances all the other flavors.

Sugar: Balances the acidity of the tomato sauce.

Garlic: Adds a pungent and aromatic depth.

Ginger: Contributes a fresh, spicy kick.

Butter: Enriches the sauce with a smooth, buttery finish.

Onion: Adds sweetness and depth to the sauce.

To enhance the flavor of your butter chicken, consider toasting the spices before adding them to the sauce mixture. Heat a dry pan over medium heat and add the garam masala, ground cumin, ground coriander, and turmeric. Stir constantly for about 1-2 minutes until the spices become fragrant. This will release their essential oils and deepen the overall flavor of the dish.

• boneless, skinless chicken thighs - Substitute with boneless, skinless chicken breasts: Chicken breasts are leaner and will work well in the recipe, though they may be slightly less tender than thighs.

• tomato sauce - Substitute with crushed tomatoes: Crushed tomatoes provide a similar texture and flavor, though you may need to adjust the seasoning slightly.

• heavy cream - Substitute with coconut milk: Coconut milk adds a rich, creamy texture and a subtle coconut flavor that complements the spices well.

• garam masala - Substitute with curry powder: Curry powder has a different blend of spices but will still provide a complex, aromatic flavor.

• ground cumin - Substitute with ground caraway seeds: Caraway seeds have a similar earthy flavor, though slightly more pungent.

• ground coriander - Substitute with ground fennel seeds: Fennel seeds offer a sweet, slightly licorice-like flavor that can complement the dish.

• turmeric - Substitute with saffron: Saffron provides a similar color and a unique flavor, though it is more expensive and should be used sparingly.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• sugar - Substitute with honey: Honey adds sweetness along with a slight floral note that can enhance the dish.

• minced garlic - Substitute with garlic powder: Garlic powder provides a similar flavor, though it is less pungent and more convenient.

• grated ginger - Substitute with ground ginger: Ground ginger offers a similar flavor, though it is less fresh and slightly more concentrated.

• butter - Substitute with ghee: Ghee has a rich, nutty flavor and a higher smoke point, making it ideal for slow cooking.

• finely chopped onion - Substitute with shallots: Shallots provide a milder, sweeter flavor that can complement the dish well.

• Allow the butter chicken to cool completely before storing. This helps to prevent condensation, which can make the dish watery.
• Transfer the cooled butter chicken into airtight containers. Divide it into meal-sized portions for convenience.
• Label each container with the date of preparation. This helps you keep track of freshness and ensures you use the oldest batches first.
• Store the containers in the refrigerator if you plan to consume the butter chicken within 3-4 days. Ensure the refrigerator is set to 4°C (40°F) or below.
• For longer storage, place the containers in the freezer. The butter chicken can be frozen for up to 3 months without losing its flavor and texture.
• When ready to reheat, thaw the butter chicken in the refrigerator overnight. This gradual thawing helps maintain the dish's quality.
• Reheat the butter chicken on the stovetop over medium heat, stirring occasionally to ensure even heating. Add a splash of heavy cream or tomato sauce if the sauce has thickened too much.
• Alternatively, you can reheat the butter chicken in the microwave. Use a microwave-safe dish, cover it loosely, and heat in 1-minute intervals, stirring in between, until hot.
• Serve the reheated butter chicken with freshly cooked rice or naan for the best experience.

• Knife: For cutting the chicken thighs into bite-sized pieces.

• Cutting board: To provide a stable surface for cutting the chicken and other ingredients.

• Mixing bowl: To combine the tomato sauce, heavy cream, and spices.

• Measuring cups: For accurately measuring the tomato sauce and heavy cream.

• Measuring spoons: For measuring the garam masala, ground cumin, ground coriander, turmeric, salt, and sugar.

• Garlic press: To mince the garlic cloves.

• Grater: For grating the ginger.

• Slow cooker: To cook the chicken and sauce mixture slowly and evenly.

• Wooden spoon: For stirring the chicken and sauce mixture to coat the chicken evenly.

• Spatula: To scrape any remaining sauce from the mixing bowl into the slow cooker.

• Serving spoon: For serving the butter chicken once it is cooked.

• Rice cooker: If you choose to serve the butter chicken with rice.

• Tongs: For handling the chicken pieces if needed.

Prep ingredients ahead: Chop the chicken and onions the night before to save time in the morning.

Use pre-minced garlic and ginger: Opt for store-bought minced garlic and ginger to cut down on prep time.

Mix spices in bulk: Combine garam masala, cumin, coriander, and turmeric in larger quantities and store for future use.

Double the recipe: Make a larger batch and freeze half for a quick meal later.

Use a slow cooker liner: This makes cleanup a breeze, saving you time after cooking.