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The Ultimate Slow Cooker Creamy Butter Chicken

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Tender chunks of chicken swim in a velvety tomato sauce brightened with ginger, garlic, and warm spices. After hours of gentle simmering, a final pour of heavy cream turns the whole pot into silky perfection.

Ingredients

Scale
  • Chicken:
  • 2 lbs (900 g) boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces
  • Sauce Base:
  • 1 can (14 oz / 400 g) plain tomato purée or passata
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp tomato paste
  • Spices & Seasoning:
  • 2 tbsp garam masala
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 1 tsp ground turmeric
  • 1 tsp chili powder (adjust to heat preference)
  • 1 tsp salt (to taste)
  • ½ tsp freshly cracked black pepper
  • Rich Finish:
  • 6 tbsp (85 g) unsalted butter, cubed
  • ¾ cup (180 ml) heavy cream (or full-fat coconut cream)
  • To Serve & Garnish:
  • Fresh cilantro, finely chopped
  • Warm garlic naan bread
  • Steamed basmati rice

Instructions

  1. Load the Slow Cooker: Add the diced chicken pieces directly to the bottom of the slow cooker insert.
  2. Add Aromatics & Base: Scatter the diced onion, minced garlic, and grated ginger over the chicken. Pour in the tomato purée and add the tomato paste.
  3. Season & Butter: Sprinkle in the garam masala, ground cumin, smoked paprika, turmeric, chili powder, salt, and black pepper. Scatter the cubed butter evenly over the top.
  4. Slow Cook: Cover with the lid and cook on LOW for 5 to 6 hours (or on HIGH for 3 to 4 hours) until the chicken is fork-tender and thoroughly infused with spices.
  5. Add the Cream: Remove the lid and stir the sauce until smooth. Pour in the heavy cream and gently stir until the sauce transforms into a silky, light-orange velvet consistency.
  6. Final Simmer: Cook uncovered on HIGH for an additional 15–20 minutes to allow the sauce to thicken slightly.
  7. Garnish & Serve: Ladle into shallow bowls, garnish with a swirl of cream and fresh chopped cilantro, and serve hot alongside warm garlic naan and fluffy basmati rice.

Notes

  • Start with uniform chicken pieces so they cook evenly during the long simmer.
  • Always add the heavy cream at the very end and stir gently to preserve that smooth, light-orange finish.
  • For the most authentic flavor, seek out a fragrant garam masala blend that smells warm and complex.
  • Adding the cream before the long cook will cause curdling and break the silky texture.
  • Lifting the lid repeatedly lets heat escape and extends cooking time unnecessarily.
  • Skipping the final uncovered simmer leaves the sauce looser than intended.
  • Using chicken that is cut unevenly can lead to dry bites alongside undercooked ones.
  • Forgetting to stir after adding the cream may leave streaks instead of that smooth, light-orange velvet look.

Nutrition

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