Description
A rich and creamy butter chicken recipe, perfect for serving with naan or rice.
Ingredients
Scale
- 2 pounds skinless, boneless chicken thighs
- 1 tablespoon coconut oil
- 1 yellow onion (chopped)
- 1 inch knob of fresh ginger (finely grated)
- 2 cloves garlic (minced)
- 1 tablespoon mild curry powder
- 1 tablespoon chilli powder
- ½ tablespoon garam masala
- 1 teaspoon cumin powder
- salt and freshly ground black pepper (to taste)
- 15 ounces can of tomato sauce
- ½ cup heavy cream
- 3 tablespoons unsalted butter (thinly sliced)
- chopped parsley or cilantro (for garnish)
- Naan bread or cooked rice (for serving)
Instructions
- Prepare the chicken. Cut the chicken into bite-sized pieces, not too small, because the chicken will shrink a bit during cooking. Set it aside.
- Cook the spices. Heat the coconut oil in a skillet. Add the onion and cook over medium-high heat until soft, about 2 to 3 minutes. Add the ginger, garlic, curry, chili, garam masala, and cumin. Cook until fragrant, about 30 seconds.
- Assemble. Transfer the spice mixture to the slow cooker. Add the chicken on top, then season it to taste with salt and pepper. Pour the tomato sauce and heavy cream over the chicken. Give everything a good stir. Place the pats of butter on top of the chicken.
- Cooking time. Cook the chicken on a low setting for 4-6 hours or on a high setting for 2 hours. The chicken is cooked once it reaches an internal temperature of 165˚F.
- Serve. Serve the butter chicken warm, garnished with chopped parsley or cilantro. You can serve it with naan bread and cooked rice.
Notes
- This dish pairs well with rice or naan bread.
- Adjust the spice levels to your preference.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup