Description
A delicious and creamy Butter Chicken recipe made in a crockpot, featuring tender chicken pieces in a rich and flavorful sauce. This comforting dish is perfect for a cozy dinner at home.
Ingredients
Units
Scale
For the Butter Chicken:
- 1 cup onion, diced (1 small onion)
- 4 tablespoons unsalted butter
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- 2 1/2 teaspoons curry powder
- 2 teaspoons chili powder
- 2 teaspoons garam masala
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1 cup tomato sauce
- 1 1/4 cups heavy cream, room temperature and divided
- 6 tablespoons tomato paste
- 2 tablespoons cornstarch
- 3 pounds large boneless-skinless chicken breasts (5 to 6)
For Serving:
- 4 cups cooked jasmine rice, according to package directions
- Fresh cilantro, for garnish
Instructions
- Saute Aromatics: In a saute pan, melt butter and saute onions, garlic, ginger, curry powder, chili powder, garam masala, cumin, and salt until fragrant.
- Blend Sauce: Blend cooked aromatics with tomato sauce, tomato paste, and ¾ cup of heavy cream until smooth.
- Cook Chicken: Place chicken in the slow cooker, cover with the sauce, and cook on high for 2½ to 3 hours.
- Cut Chicken: Remove cooked chicken, cut into bite-sized pieces.
- Thicken Sauce: Mix remaining heavy cream and cornstarch to create a slurry, then add to the sauce in the slow cooker to thicken.
- Combine and Serve: Return chicken to the sauce, stir to coat, and serve over rice. Garnish with cilantro.
Notes
- For the best results, use full-fat ingredients for a creamier texture.
- Cut chicken after cooking to maintain the integrity of the pieces.
- Serve warm and keep in the slow cooker on the warm setting for up to an hour.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 720mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 39g
- Cholesterol: 175mg
