Ingredients
Scale
- Chicken Thighs (boneless, skinless) 2 lbs
- Butter 1/2 cup (divided)
- Onion (chopped) 1 medium
- Garlic (minced) 4 cloves
- Tomato Paste 6 oz can
- Heavy Cream 1 cup
- Garam Masala 2 tablespoons
- Ginger (grated) 1 tablespoon
Instructions
- Step 1: Melt 1/4 cup of butter in a skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.
- Step 2: Transfer the onion mixture to the slow cooker. Add the tomato paste, garam masala, and remaining 1/4 cup of butter to the slow cooker. Stir well to combine.
- Step 3: Cut the chicken thighs into bite-sized pieces and add them to the slow cooker. Stir to coat the chicken with the sauce.
- Step 4: Cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and tender.
- Step 5: Stir in the heavy cream during the last 30 minutes of cooking. Let it simmer on low with the lid off.
- Step 6: Serve hot over rice or with naan bread. Garnish with fresh cilantro, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days; the flavors meld even more overnight!
- Reheat gently on the stovetop over medium-low heat, adding a splash of milk or cream if needed to loosen the sauce.
- Serve this flavorful butter chicken with a side of fluffy basmati rice and warm naan bread for dipping up every last bit of sauce.
- For a richer flavor, brown the chicken pieces in the skillet after softening the onions and before adding them to the slow cooker; this adds depth and texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American