Slow-Cooker Butter Chicken
Updated: Oct 7
Butter chicken is one of the most popular Indian dishes in the United States. Butter chicken is a creamy, light dish that incorporates only a few key spices to make the dish bold and flavorful. If you like creamy curries, this one is for you!
1/2 cup coconut milk or plain yogurt
2 tbsp whole wheat flour
1 tbsp lemon juice
1 tsp turmeric powder
2 tsp Momma T's Garam Masala
1 tbsp ginger, freshly grated
2 cloves garlic, crushed
1.5 lb chicken thigh fillets, cut into bite-size pieces
2 tbsp ghee or butter
1 tbsp vegetable oil
1 medium onion (chopped)
1/4 cup tomato paste
1 cup heavy/thickened cream OR for a lighter version use 3/4 cup light cream + 1/4 cup milk (full fat or low fat)
1 1/4 tsp salt
Heat the butter or vegetable oil over medium-high heat in a large saucepan and add the chopped onion.
Cook and stir onions until tender (2-3 minutes) then add garlic and cook until fragrant (1 minute).
Add Momma T's Garam Masala and ginger to the mixture, stir for another minute, then add the flour.
Drizzle in some vegetable oil until a paste is formed, then whisk in the coconut milk or plain yogurt and tomato paste, cook and stir until combined and slightly thickened (1-2 minutes). Season with salt and pepper
Using an immersion blender, carefully puree the spice mixture. Transfer mixture into a 5-qt. slow cooker. Add chicken; gently stir to combine.
Cover and cook on low until chicken is no longer pink (3-4 hours). Serve with rice. If desired, sprinkle with cilantro and serve with naan and basmati rice