Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tbsp vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup plain yogurt
- 1/2 cup heavy cream
- 1/4 cup butter
- 2 tbsp garam masala
- 2 tbsp curry powder
- 1 tbsp ground cumin
- 1 tbsp paprika
- 1 tsp turmeric
- 1 tsp salt
- 1/2 tsp cayenne pepper (optional)
Instructions
- Step 1: Heat vegetable oil in a large skillet over medium-high heat. Brown the chicken pieces in batches, ensuring not to overcrowd the pan. Set aside.
- Step 2: Add the chopped onion to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic and grated ginger and cook for another minute until fragrant.
- Step 3: Transfer the onion mixture to your slow cooker. Add the browned chicken, diced tomatoes (undrained), yogurt, heavy cream, butter, garam masala, curry powder, cumin, paprika, turmeric, salt, and cayenne pepper (if using). Stir to combine.
- Step 4: Cover and 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: Serve over rice or naan bread. Garnish with fresh cilantro, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, stirring frequently to prevent scorching.
- Serve this rich butter chicken with a cooling cucumber raita for a balanced and flavorful meal.
- For extra depth of flavour, lightly toast the garam masala and curry powder in a dry pan before adding them to the slow cooker.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American