The spice blend in this Quick-Prep Butter Chicken Recipe is bold and warm. It brings the dish together and gives it amazing flavor. Nothing beats an easy-to-make slow cooker recipe, and this one is the best. Tomato-based, creamy, and spicy!
Ingredients For Slow Cooker Butter Chicken
- Boneless, skinless chicken breasts
- Onion
- Ghee (or butter, or your oil of choice)
- Fresh ginger
- Garlic
- Curry powder
- Garam masala
- Cumin
- Coriander
- Paprika
- Chili powder
- Salt and pepper
- Tomato paste
- Tomato sauce
- Butter
- Full-fat coconut milk
- Plain Greek yogurt
How To Make Quick-Prep Slow Cooker Butter Chicken
- Heat a medium-sized skillet over medium-high heat and melt the ghee. Saute the onions and garlic along with the spices and tomato paste until fragrant, about a minute.
- Transfer to the pot of the slow cooker along with the chicken, tomato sauce, and butter. Cook for 2 ½ hours on high, or for 6 on low, until the chicken is fully cooked.
- Stir in the coconut milk, and unplug the slow cooker.
Let the chicken cool down a little bit and mix in the Greek yogurt. Enjoy over freshly cooked basmati rice.
How Should I Store Leftovers?
Let them cool down completely, store them in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
Quick-Prep Butter Chicken Crockpot
Equipment
- Knife and cutting board
- Slow cooker
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tbsp ghee
- 1 cup onion, diced
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated or minced
- 1 tbsp curry powder
- 2 tsp garam masala
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp chili powder
- 1-6 oz tomato paste
- 1-15 oz can tomato sauce
- ½ cup full-fat coconut milk
- ½ cup plain Greek yogurt
Instructions
- Heat a medium-sized skillet over medium-high heat and melt the ghee. Saute the onions and garlic along with the spices and tomato paste until fragrant, about a minute. Transfer to the slow cooker.
- Add the chicken, tomato sauce, and butter. Cook for 2.5 hours on high or 6 hours on low until the chicken is fully cooked.
- Stir in the coconut milk, and unplug the slow cooker.
- Let the chicken cool down a bit and mix in the Greek yogurt. Enjoy over freshly cooked basmati rice.
Nutrition
Frequently Asked Questions
Can I Use Frozen Chicken?
Yes, but let it thaw out completely before cooking, or the cooking time will change.
What If I Don’t Have Ghee?
You can use coconut oil, avocado oil, or your favorite neutral-tasting oil.
Is Chili Powder Necessary?
It’s not essential. It adds a little heat, but if you don’t like spicy food, or are feeding children, don’t add it.
What’s A Good Substitute For Garam Masala?
If you don’t have garam masala, use a mix of cumin, coriander, cardamom, and cinnamon.
Can I Make This Dairy-Free?
Coconut milk is dairy-free, but you can also use a dairy-free yogurt substitute.
How Do I Know When The Chicken Is Done?
You can always take out one piece of chicken and cut it in half to test for doneness! When the chicken is fork tender and falls apart easily, it is done.
Can I Add Veggies To This Dish?
You can! You can add cauliflower, peas, bell peppers, or spinach.
What If My Sauce Is Too Thin?
Remove the lid for the last 30 minutes of cooking to reduce the sauce.
