Slow Cooker Butter Chicken with Creamy Tomato Sauce
Tender chicken breasts simmered in a rich, creamy tomato sauce with butter, garlic, ginger, garam masala, and aromatic spices. This homemade slow cooker butter chicken is served over fluffy jasmine rice for a comforting family dinner.
- Cook Time: 2 hours 30 minutes to 3 hours
- Total Time: 0 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Indian-Inspired
Ingredients
1 cup onion, diced (1 small onion)
4 tablespoons unsalted butter
1 tablespoon minced garlic
1 tablespoon grated ginger
2½ teaspoons curry powder
2 teaspoons chili powder
2 teaspoons garam masala
½ teaspoon cumin
½ teaspoon salt
1 cup tomato sauce
1¼ cups heavy cream, room temperature and divided
6 tablespoons tomato paste
2 tablespoons cornstarch
3 pounds large boneless, skinless chicken breasts (5 to 6)
4 cups cooked jasmine rice, prepared according to package directions
Fresh cilantro, for garnish
Instructions
1. In a sauté pan over medium-high heat, melt the butter. Add the diced onion, garlic, ginger, curry powder, chili powder, garam masala, cumin, and salt. Sauté for 2 to 3 minutes, until the onions soften and the spices become fragrant.
2. Transfer the cooked onion and spice mixture to a blender. Add the tomato sauce, tomato paste, and ¾ cup heavy cream. Blend until smooth.
3. Place the chicken breasts in the slow cooker. Pour the blended sauce over the chicken, cover, and cook on high for 2½ to 3 hours, or until the chicken reaches an internal temperature of 165°F.
4. Remove the cooked chicken from the slow cooker and cut it into bite-sized, approximately 1-inch pieces.
5. In a small bowl, combine the remaining ½ cup heavy cream with the cornstarch. Stir until smooth to create a slurry.
6. Pour the cornstarch slurry into the sauce in the slow cooker. Stir thoroughly and allow the hot sauce to thicken.
7. Return the chicken pieces to the slow cooker. Gently stir until coated with sauce, taking care not to break apart the chicken. Turn off the slow cooker when ready to serve.
8. Place approximately ¾ cup cooked jasmine rice in a serving bowl, keeping most of the rice to one side. Spoon the butter chicken alongside the rice and garnish with fresh cilantro.
Notes
Use room-temperature heavy cream to help it blend smoothly with the tomato sauce.
Sautéing the aromatics and spices before slow cooking develops their flavor.
Check the chicken with a food thermometer. The safe internal temperature is 165°F.
Mix the cornstarch thoroughly with the remaining cream before adding it to the hot sauce to prevent lumps.
If the sauce is thin, allow it to heat and thicken after adding the slurry.
Boneless, skinless chicken thighs can be substituted for chicken breasts, although cooking time may vary.
Store leftovers in airtight containers in the refrigerator for 3 to 4 days.
Reheat leftovers to 165°F.
The finished chicken and sauce can be frozen, although the cream-based sauce may separate slightly after thawing.
Serve with jasmine rice and fresh cilantro. Warm naan or steamed vegetables also make suitable side dishes.