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butter chicken over rice in a wide horizontal frame in a bowl, creamy orange-red sauce with tender chicken and a swirl of cream and cilantro, naan on the side, warm cozy light, shallow depth of field, landscape orientation

Butter Chicken

Delicious chicken covered in a mildly spiced, rich and creamy tomato sauce that is just like your favorite Indian takeout.
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Prep Time 12 minutes
Cook Time 5 hours 50 minutes
Total Time 6 hours 2 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 lbs chicken breasts fully thawed before slow cooking
  • 1 can crushed tomatoes
  • 0.75 cup heavy cream
  • 2 tbsp garam masala
  • 3 tbsp butter
  • 1 tbsp fresh ginger grated
  • 3 cloves garlic minced

Method
 

  1. Place the fully thawed chicken in the slow cooker with the crushed tomatoes, garam masala, butter, ginger, and garlic.
  2. Cover and cook on low for about 5 and a half hours until the chicken is tender. Check the thickest chicken pieces with a thermometer and continue only until they reach 165°F and are tender; start checking after 3 hours because thawed breasts may finish before the stated time.
  3. Cube or shred the chicken, then stir in the heavy cream.
  4. Cook for another 20 minutes until the sauce is rich and warmed through.
  5. Serve over basmati rice with naan and fresh cilantro.

Notes

A pinch of sugar smooths out the tomatoes if the sauce tastes too sharp.
Thaw chicken fully in the refrigerator before beginning. The listed time is a planning estimate; thickness and slow-cooker performance vary.