Step-by-Step Instructions
- Pat the chicken pieces dry with a paper towel. Season them lightly with salt and pepper if desired.
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken from the pan and set aside.
- Reduce heat to medium. Add chopped onion to the same pan and cook until softened and translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
- Add the ground cumin, garam masala, turmeric, red chili powder (or paprika), and salt. Cook for another minute, stirring constantly, to toast the spices.
- Pour in the crushed tomatoes and chicken broth. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan.
- Return the chicken to the pan. Reduce heat to low, cover, and simmer for 10-15 minutes, or until the chicken is cooked through.
- Stir in the heavy cream, butter, and brown sugar (if using). Heat gently for 2-3 minutes, just until the sauce is warmed through and the butter has melted. Do not boil after adding cream.
- Taste and adjust seasoning if necessary. Garnish with fresh chopped cilantro before serving.
Full Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground cumin
- 1 tsp garam masala
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder (or paprika for less heat)
- 1/4 tsp salt
- 1 (15 oz) can crushed tomatoes
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 2 tbsp unsalted butter
- 1 tbsp brown sugar (optional, to balance acidity)
- Fresh cilantro, chopped, for garnish
- Cooked basmati rice, for serving
- Naan bread, for serving
Shopping List
- Produce: 1 large onion, 2 cloves garlic, 1-inch piece fresh ginger, fresh cilantro
- Meat: 1.5 lbs boneless, skinless chicken thighs or breasts
- Dairy & Eggs: 1/2 cup heavy cream, 2 tbsp unsalted butter
- Pantry: 1 tbsp olive oil, 1 (15 oz) can crushed tomatoes, 1/2 cup chicken broth, 1 tbsp brown sugar (optional), basmati rice, naan bread
- Spices: 1 tsp ground cumin, 1 tsp garam masala, 1/2 tsp turmeric powder, 1/2 tsp red chili powder (or paprika), 1/4 tsp salt
Equipment Needed
- Large skillet or Dutch oven
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Whisk
- Small bowl
Variations & Serving Ideas
This luscious, slow-cooked butter chicken is a dream come true, especially when paired with fluffy basmati rice to beautifully absorb all the rich, creamy sauce. Warm, pillowy naan bread is an an absolute must-have for scooping up every last drop – you won’t want to waste a single bit! To make this a truly complete and balanced meal, consider adding a vibrant side of steamed green beans, roasted broccoli, or a simple cucumber-tomato salad. For presentation, pile the aromatic butter chicken generously over a bed of rice, sprinkle with fresh cilantro, and arrange the naan bread alongside. This makes for delightful Butter Chicken With Rice And Vegetables. Any leftovers are fantastic and store wonderfully in an airtight container in the refrigerator for up to 3 days, reheating gently on the stovetop or in the microwave for another delicious meal.
And there you have it – a truly magnificent and effortlessly simple slow cooker butter chicken that’s bound to become a celebrated star in your kitchen repertoire. I sincerely hope you find as much joy in preparing and savoring this comforting dish as I do! What are your go-to easy slow cooker dinners? Share your thoughts and culinary adventures in the comments below! #EasyMealsToCook #QuickAndEasyButterChicken #EasyButterChickenDish #EasyButterChickenSimple #ButterChickenWithRiceAndVegetables #EasyButterChickenTasty #RecipesForDinnerChicken #NovemberDinnerIdeas #DinnerFoodIdeas
