Slow Cooker Butter Chicken Recipe

Chicken thighs: Boneless and skinless, these are cut into bite-sized pieces for easy cooking and eating.

Tomato sauce: Provides a rich, tangy base for the sauce.

Heavy cream: Adds creaminess and richness to the dish.

Garam masala: A blend of spices that gives the dish its distinctive flavor.

Ground cumin: Adds a warm, earthy flavor.

Ground coriander: Provides a slight citrusy note.

Ground turmeric: Adds color and a mild, earthy flavor.

Salt: Enhances the overall flavor.

Black pepper: Adds a hint of spiciness.

Garlic: Minced to infuse the sauce with its aromatic flavor.

Ginger: Minced to add a zesty, spicy note.

Butter: Adds richness and a smooth texture to the sauce.

When preparing garlic and ginger, ensure they are finely minced to evenly distribute their flavors throughout the dish. This can be achieved by using a microplane or a fine grater. Additionally, to enhance the richness of the butter chicken, consider browning the chicken thighs in a skillet with a bit of butter before adding them to the slow cooker. This step will add depth and complexity to the final dish.

• boneless, skinless chicken thighs - Substitute with boneless, skinless chicken breasts: Chicken breasts are leaner and will work well in the slow cooker, though they may be slightly less tender than thighs.

• tomato sauce - Substitute with crushed tomatoes: Crushed tomatoes provide a similar texture and flavor, though you may need to adjust seasoning to taste.

• heavy cream - Substitute with coconut milk: Coconut milk adds a rich, creamy texture and a slight sweetness that complements the spices well, making it a good dairy-free alternative.

• garam masala - Substitute with curry powder: Curry powder can provide a similar depth of flavor, though it may have a slightly different spice blend.

• ground cumin - Substitute with ground caraway seeds: Caraway seeds have a similar earthy flavor, though they are slightly more pungent.

• ground coriander - Substitute with ground fennel seeds: Fennel seeds offer a sweet, aromatic flavor that can mimic the citrusy notes of coriander.

• ground turmeric - Substitute with saffron: Saffron provides a similar yellow color and a unique flavor, though it is more expensive and should be used sparingly.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper has a similar heat level but a slightly different flavor profile, often described as more earthy.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it is less pungent and should be used in smaller quantities.

• minced ginger - Substitute with ground ginger: Ground ginger can offer a similar warmth and spice, though it is less fresh and should be used in smaller amounts.

• butter - Substitute with ghee: Ghee, or clarified butter, has a higher smoke point and a richer, nuttier flavor, making it a suitable alternative.

• Allow the butter chicken to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the cooled butter chicken into airtight containers. For easy portioning, consider using smaller containers or freezer bags.
• Label each container with the date and contents. This ensures you know how long the butter chicken has been stored and prevents any mystery meals.
• Store the containers in the refrigerator if you plan to consume the butter chicken within 3-4 days. This keeps the flavors fresh and the chicken tender.
• For longer storage, place the containers in the freezer. The butter chicken can be frozen for up to 3 months without losing its delicious taste and texture.
• When ready to reheat, thaw the butter chicken in the refrigerator overnight if frozen. This gradual thawing helps maintain the quality of the dish.
• Reheat the butter chicken on the stovetop over medium heat, stirring occasionally until heated through. You can also use a microwave, heating in short intervals and stirring in between to ensure even heating.
• If the sauce thickens too much during reheating, add a splash of heavy cream or tomato sauce to reach the desired consistency.
• Serve the reheated butter chicken hot with fresh rice or naan, and enjoy the same rich, comforting flavors as the day it was made.

• Knife: For cutting the chicken into bite-sized pieces.

• Cutting board: A surface to safely cut the chicken and mince the garlic and ginger.

• Mixing bowl: To combine the tomato sauce, heavy cream, and spices.

• Measuring cups: To measure out the tomato sauce and heavy cream.

• Measuring spoons: To measure the garam masala, cumin, coriander, turmeric, salt, and pepper.

• Garlic press: To mince the garlic cloves efficiently.

• Grater: To mince the ginger if you don't have pre-minced ginger.

• Slow cooker: To cook the chicken and sauce mixture slowly and evenly.

• Spatula: To scrape the sauce mixture into the slow cooker.

• Serving spoon: To serve the butter chicken once it's cooked.

• Rice cooker: Optional, for cooking rice to serve with the butter chicken.

• Tongs: To handle the chicken pieces when placing them in the slow cooker.

Prepare ingredients in advance: Chop the chicken and mince the garlic and ginger the night before to save time in the morning.

Use pre-made spice mix: Substitute individual spices with a high-quality butter chicken spice mix to cut down on measuring time.

Double the recipe: Cook a larger batch and freeze portions for quick meals later.

Opt for canned tomato sauce: Use canned tomato sauce to avoid the time-consuming process of making it from scratch.

Utilize a slow cooker liner: Use a slow cooker liner for easy cleanup, saving you time on washing dishes.