Slow Cooker Butter Chicken Recipe

Slow Cooker Butter Chicken Recipe

Butter Chicken, also known as Murgh Makhani, is a beloved Indian dish that combines tender chicken in a creamy, spiced tomato sauce. Making it in a slow cooker allows the flavors to develop beautifully while simplifying the cooking process. Here’s a detailed guide to creating a flavorful and authentic Slow Cooker Butter Chicken in the comfort of your own kitchen.

Ingredients:

For the Marinade:

• 2 lbs boneless, skinless chicken thighs (you can also use chicken breasts)
• 1 cup plain Greek yogurt
• 2 tablespoons lemon juice
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 2 teaspoons ground cumin
• 2 teaspoons garam masala
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon cayenne pepper (adjust to your spice preference)
• Salt to taste

For the Sauce:

• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 can (14 oz) crushed tomatoes or tomato puree
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1 teaspoon chili powder (optional)
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon cardamom powder
• Salt to taste
• 1/2 cup heavy cream or coconut milk (for a dairy-free option)
• 1/4 cup butter (unsalted)
• 1 tablespoon sugar or honey (optional)
• 2 tablespoons fresh cilantro, chopped (for garnish)

For Serving:

• Basmati rice or naan bread
• Fresh cilantro for garnish
• Lime wedges

Instructions:

Step 1: Marinate the Chicken

1. Prepare the marinade: In a large bowl, combine Greek yogurt, lemon juice, minced garlic, minced ginger, ground cumin, garam masala, turmeric, coriander, cayenne pepper, and salt. Whisk until fully blended.
2. Marinate the chicken: Add the chicken thighs (or breasts) to the bowl and coat them thoroughly with the marinade. Cover the bowl and let the chicken marinate in the refrigerator for at least 1 hour. For the best flavor, marinate overnight.

Step 2: Sauté the Aromatics

1. Sauté onions, garlic, and ginger: In a skillet over medium heat, melt 2 tablespoons of butter. Add the chopped onions and sauté until they turn golden brown, about 5-6 minutes.
2. Add garlic and ginger: Stir in the minced garlic and ginger and cook for an additional 1-2 minutes until fragrant.

Step 3: Prepare the Sauce

1. Add spices to the skillet: To the onion mixture, add cumin, garam masala, coriander, paprika, chili powder (if using), cinnamon, and cardamom powder. Toast the spices for about 1-2 minutes, stirring constantly to release their aroma.
2. Incorporate tomatoes: Pour in the crushed tomatoes or tomato puree. Stir to combine, and allow the sauce to simmer on low heat for about 10 minutes to blend the flavors.

Step 4: Assemble in the Slow Cooker

1. Transfer to the slow cooker: Pour the prepared sauce into the slow cooker. Add the marinated chicken on top, making sure each piece is covered with sauce.
2. Cook on low: Set the slow cooker on low heat and cook for 6-8 hours. Alternatively, cook on high for 3-4 hours.
3. Stir occasionally: If possible, give the sauce a gentle stir a few times throughout the cooking process to ensure the chicken is evenly cooked and the sauce develops evenly.

Step 5: Add Cream and Butter

1. Finish with cream: In the final 30 minutes of cooking, stir in the heavy cream (or coconut milk) to give the sauce its characteristic richness. Add the remaining 2 tablespoons of butter and stir until melted.
2. Season: Taste the sauce and adjust seasoning if necessary, adding salt or a little sugar/honey to balance out the flavors.

Step 6: Serve

1. Prepare the rice or naan: While the butter chicken finishes cooking, prepare some basmati rice or warm naan bread.
2. Garnish and serve: Once the chicken is tender and the sauce has thickened, spoon the butter chicken over rice or serve with naan. Garnish with fresh cilantro and a squeeze of lime juice for a burst of freshness.

Tips for Perfect Butter Chicken:

• Marination: The longer you marinate the chicken, the deeper the flavor. Try to marinate the chicken overnight for the best results.
• Balance the spices: Butter chicken has a delicate balance between spices, tanginess, and creaminess. Adjust the cayenne pepper for more or less heat, and always taste the sauce before serving to ensure it meets your preferences.
• Creaminess: Heavy cream is the traditional choice, but for a lighter version, coconut milk works well and provides a subtle coconut flavor.
• Texture: If you prefer a smoother sauce, you can use an immersion blender to blend the sauce before adding the chicken, ensuring a velvety finish.

Storage and Reheating:

• Storage: Store leftover butter chicken in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: Butter chicken freezes beautifully. Place it in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
• Reheating: Reheat on the stovetop over medium heat, stirring occasionally until heated through. Add a splash of water or cream if the sauce thickens too much.

Slow Cooker Butter Chicken is a comforting dish perfect for weeknight dinners, family gatherings, or special occasions. The slow cooker not only makes it convenient but also intensifies the flavors, creating a rich, aromatic meal. Serve with fragrant rice or warm naan for a meal that’s sure to impress!