Ingredients
- Chicken thighs, boneless, skinless, cut into 1-inch pieces – 2 pounds
- Butter – 1/2 cup (1 stick), divided
- Onion, chopped – 1 medium
- Garlic, minced – 4 cloves
- Ginger, grated – 1 tablespoon
- Tomato paste – 6 ounces
- Garam masala – 2 tablespoons
- Heavy cream – 1 cup
Instructions
- Step 1: Melt 4 tablespoons of butter in a skillet over medium heat. Brown the chicken in batches and transfer to the slow cooker.
- Step 2: Add the remaining 4 tablespoons of butter to the same skillet. Sauté the chopped onion until softened, about 5 minutes. Add the minced garlic and grated ginger and cook for 1 minute more, until fragrant.
- Step 3: Stir in the tomato paste and garam masala into the onion mixture. Cook for 2 minutes, stirring constantly.
- Step 4: Pour the tomato mixture over the chicken in the slow cooker. Stir to combine.
- Step 5: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Step 6: Stir in the heavy cream during the last 30 minutes of cooking time. Serve over rice with naan.
Notes
- For easy meal prep, brown the chicken and sauté the aromatics the night before and store them separately in the fridge, ready to combine in the slow cooker in the morning.
- Store leftover Butter Chicken in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed to loosen the sauce.
- To deepen the flavor, try marinating the chicken in yogurt and a little garam masala for at least 30 minutes before browning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American