Description
This Crock Pot Butter Chicken recipe offers a rich and creamy Indian-inspired dish that’s slow-cooked to perfection. Combining tender chicken breast simmered in a spiced tomato and cream sauce, it’s an easy, flavorful meal ideal for any day of the week. The slow cooking enhances the depth of spices such as garam masala, cinnamon, and cardamom, making it a hearty and comforting dish.
Ingredients
Scale
Butter Chicken Base
- 3 tbsp butter
- 1 tbsp vegetable oil
- 1 large onion, peeled and diced
- 700 g (1 1/2 lbs) chicken breast, diced (approx. 4 large chicken breasts)
- 4 cloves garlic, peeled and minced
- 1 tsp minced ginger
- 1 tsp salt
- 1 ½ tbsp garam masala
- 1 tbsp curry powder
- 1 tsp paprika
- 1 tsp cinnamon
Tomato and Stock Mixture
- 240 ml (1 cup) chicken stock (water plus a stock cube or gluten-free bouillon is fine)
- 2 x 400 ml (2 x 14 oz) tins of chopped tomatoes
- 2 tbsp tomato puree (paste for US)
- 2 tsp sugar
- 6 cardamom pods (sewn together with a piece of string for easy removal)
Finishing Touches
- 125 ml (1/2 cup) double/heavy cream
- Handful of chopped coriander (cilantro) to serve
Instructions
- Preheat Slow Cooker: Set your slow cooker to the high setting to prepare it for cooking the butter chicken later.
- Sauté Onion and Chicken: Heat the butter and vegetable oil in a large pan over medium heat. Add the diced onion and chicken pieces, cooking for 5-6 minutes until the onions soften and the chicken is sealed on the outside.
- Add Spices and Aromatics: Stir in the minced garlic, minced ginger, salt, garam masala, curry powder, paprika, and cinnamon. Continue cooking and stirring for 1-2 minutes to release the spices’ aroma and coat the chicken well.
- Add Liquids and Tomatoes: Pour in the chicken stock, chopped tomatoes, tomato puree, and add the sugar and cardamom pods. Stir everything thoroughly to combine the ingredients.
- Transfer to Slow Cooker: Pour the entire mixture from the pan into your preheated slow cooker. Cook on high for 4-5 hours or on low for 6-8 hours, until the chicken is tender and the flavors have melded.
- Finish with Cream: Once cooking is complete, carefully remove the cardamom pods. Stir in the double/heavy cream, allowing it to heat through gently to create a rich and creamy sauce.
- Serve: Spoon the butter chicken over steamed rice. Garnish generously with freshly chopped coriander to add a fresh herbal note.
Notes
- The Crock Pot CSC024 slow cooker is recommended for its searing function, which is used to brown the chicken and onions before slow cooking.
- Tying cardamom pods with string makes them easy to remove after cooking, ensuring no unpleasant bites.
- For a gluten-free version, use a gluten-free chicken stock or bouillon cube.
- Adjust cooking time depending on your slow cooker’s heat settings if necessary.
