Description
A delicious and creamy butter chicken recipe made in a crockpot, with tender chicken in a rich, flavorful sauce. Perfect to serve over jasmine rice with a garnish of fresh cilantro.
Ingredients
Units
Scale
For the Butter Chicken:
- 1 cup diced onion (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, divided and at room temperature
- 6 tablespoons tomato paste
- 2 tablespoons cornstarch
- 3 pounds large boneless, skinless chicken breasts (5 to 6 breasts)
- Fresh cilantro, for garnish
For Serving:
- 4 cups cooked jasmine rice, prepared according to package directions
Instructions
- Saute Aromatics: In a saute pan over medium-high heat, melt butter and saute onions, garlic, ginger, curry powder, chili powder, garam masala, cumin, and salt until fragrant.
- Blend Sauce: Transfer cooked aromatics to a blender. Add tomato sauce, tomato paste, and ¾ cup of heavy cream. Blend until smooth.
- Cook Chicken: Place chicken in the slow cooker, cover with the sauce, and cook on high for 2½ to 3 hours.
- Thicken Sauce: Mix remaining ½ cup of heavy cream with cornstarch to create a slurry. Add to the sauce in the slow cooker and stir until thickened.
- Finish Dish: Cut cooked chicken into bite-sized pieces. Return chicken to the slow cooker, coat with sauce, and warm through. Serve over rice, garnished with cilantro.
Notes
- For best results, use full-fat ingredients for a creamier sauce.
- Cut chicken after cooking to maintain texture.
- Serve warm and keep in the slow cooker on the warm setting for up to an hour.
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 5g
- Sodium: 720mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 50g
- Cholesterol: 210mg
