Description
This Slow Cooker Butter Chicken is a rich, flavorful Indian-inspired dish featuring tender chicken thighs marinated in yogurt and spices, then slowly cooked to perfection in a fragrant tomato and spice sauce. Served with basmati rice, naan bread, and garnished with toasted almonds, fresh coriander, and lime wedges, it’s a comforting and satisfying meal that’s easy to prepare and perfect for busy days.
Ingredients
Scale
Marinade
- 500g skinless boneless chicken thighs, cut into 3 pieces
- 1 lemon, juiced
- 2 tsp ground cumin
- 2 tsp paprika
- 1–2 tsp hot chilli powder
- 200g natural yogurt
- Salt and pepper to taste
Main Ingredients
- 2 tbsp butter, ghee or vegetable oil
- 1 large onion, chopped
- 3 garlic cloves, crushed
- 1 green chilli, deseeded and finely chopped (optional)
- Thumb-sized piece ginger, grated
- 1 tsp garam masala
- 2 tsp ground fenugreek
- 3 tbsp tomato purée
- 250ml chicken stock
To Serve
- 50g flaked almonds, toasted
- Cooked basmati rice
- Naan bread
- Mango chutney or lime pickle
- Fresh coriander leaves
- Lime wedges
Instructions
- Prepare the Marinade: In a medium bowl, combine the lemon juice, ground cumin, paprika, hot chilli powder, natural yogurt, salt, and pepper. Mix well to create the marinade.
- Marinate the Chicken: Cut the chicken thighs into bite-sized pieces and toss them into the marinade until fully coated. Cover the bowl and chill in the refrigerator for at least 1 hour or preferably overnight for better flavor infusion.
- Cook Aromatics: Heat the butter, ghee, or vegetable oil in a large, heavy saucepan over medium heat. Add the chopped onion, crushed garlic, finely chopped green chilli (if using), grated ginger, and a pinch of salt. Fry gently for about 10 minutes until the onion softens and turns translucent.
- Add Spices and Tomato Purée: Stir in the garam masala, ground fenugreek, and tomato purée. Cook for another 2 minutes, allowing the spices to become fragrant and well combined with the aromatics.
- Add Chicken and Stock: Pour in the chicken stock followed by the marinated chicken pieces, stirring to ensure everything is evenly mixed. Transfer the entire mixture into the slow cooker.
- Slow Cook the Chicken: Set the slow cooker to low and cook the chicken mixture for 6 to 7 hours. This slow cooking process will tenderize the chicken and meld all the flavors beautifully.
- Finish and Serve: Once cooked, sprinkle the toasted flaked almonds over the chicken. Serve the butter chicken hot with basmati rice, warm naan bread, mango chutney or lime pickle, fresh coriander leaves, and lime wedges for squeezing over the top.
Notes
- Marinating the chicken overnight enhances the flavor and tenderness, but 1 hour is sufficient if short on time.
- If you prefer spicier heat, adjust the quantity of hot chilli powder or add extra green chillies.
- Flaked almonds add a pleasant crunch and nutty flavor; to toast, dry fry them in a skillet over medium heat until golden.
- This dish can be prepared on the stovetop, but slow cooking allows the flavors to develop more deeply and the chicken to become extra tender.
- Leftovers keep well in the fridge for up to 3 days and also freeze well for up to 1 month.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 6 to 7 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
Keywords: Butter chicken, slow cooker recipes, Indian chicken curry, easy dinner, slow cooker butter chicken, Indian cuisine, comfort food
