Can I use chicken thighs instead of chicken breasts for Butter Chicken Slow Cooker?

Yes, you can absolutely use boneless skinless chicken thighs instead of chicken breasts in this recipe. Chicken thighs tend to be juicier and more flavorful, though they may require slightly more time to cook than chicken breasts. Simply follow the same instructions, but check the chicken’s internal temperature to ensure it’s cooked through.

Can I make Butter Chicken Slow Cooker with coconut milk instead of heavy cream?

Yes, if you're looking for a dairy-free alternative or want a different flavor profile, you can use full-fat coconut milk instead of heavy cream. Be sure to use the canned version of coconut milk, as the one found in the refrigerated section is much thinner and will not provide the same creamy consistency.

How can I make Butter Chicken Slow Cooker spicier?

If you prefer a spicier version of this dish, you can easily increase the chili powder or add freshly chopped green chilies or red pepper flakes. Adjust the spice level to your liking, but remember that the cream in the dish will balance out the heat, so feel free to experiment!

Butter Chicken Slow Cooker: A Simple and Delicious Indian Recipe

Name: Butter Chicken Slow Cooker
Prep time: 10 min
Cook time: PT-488729H39M17S
Total time: 3 h
Cuisine: Indian
Ingredients: 4 tablespoons unsalted butter; 1 cup onion, diced; 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; 6 tablespoons tomato paste; 1¼ cups heavy cream, divided into ¾ cup and ½ cup; 3 pounds boneless skinless chicken breasts; 2 tablespoons cornstarch; 4 cups cooked jasmine rice; Fresh cilantro for garnish

Description

Butter Chicken Slow Cooker is a rich and flavorful dish that combines tender chicken with a creamy tomato-based sauce, infused with aromatic Indian spices. This easy-to-make recipe uses a slow cooker to create a hassle-free and comforting meal that is perfect for any occasion.

Ingredients

Scale

4 tablespoons unsalted butter
1 cup onion, diced
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
6 tablespoons tomato paste
1¼ cups heavy cream, divided into ¾ cup and ½ cup
3 pounds boneless skinless chicken breasts
2 tablespoons cornstarch
4 cups cooked jasmine rice
Fresh cilantro for garnish

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Instructions

In a sauté pan, melt butter over medium-high heat. Add diced onions, garlic, ginger, curry powder, chili powder, garam masala, cumin, and salt. Sauté for 2-3 minutes, until the onions are tender and the spices become fragrant.
Transfer the sautéed onions and spices to a blender along with tomato sauce, tomato paste, and ¾ cup of heavy cream. Blend until smooth.
Place the raw chicken breasts into the slow cooker. Pour the blended sauce over the chicken and cook on high for 2½ to 3 hours.
Once the chicken is cooked, remove it from the slow cooker and cut it into bite-sized pieces.
In a small bowl, mix the remaining ½ cup of heavy cream with cornstarch to create a slurry. Add this to the sauce in the slow cooker and stir until the sauce thickens.
Return the chicken pieces to the slow cooker and stir gently to coat the chicken in the sauce. Turn off the slow cooker.
Serve the butter chicken over cooked jasmine rice, and garnish with fresh cilantro.

Notes

For a dairy-free alternative, use full-fat coconut milk instead of heavy cream.
Boneless skinless chicken thighs can be used in place of chicken breasts for a juicier result, but may need more cooking time.
Ensure to store rice and chicken separately if keeping leftovers for optimal texture.
Adjust spice levels by adding more chili powder or green chilies for extra heat.

Prep Time: 10 minutes
Cook Time: 2½ to 3 hours
Category: Main Course
Method: Slow Cooker
Cuisine: Indian

Nutrition

Serving Size: 1 serving
Calories: 688 kcal
Sugar: 5g
Sodium: 831mg
Fat: 33g
Saturated Fat: 18g
Unsaturated Fat: 11g
Trans Fat: 1g
Carbohydrates: 43g
Fiber: 3g
Protein: 54g
Cholesterol: 233mg