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Creamy Slow Cooker Butter Chicken

Creamy Slow Cooker Butter Chicken

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Cook Time 15 minutes
Total Time 15 minutes
Cuisine American
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 (15 ounce) can diced tomatoes (undrained)
  • ½ large yellow onion, quartered
  • 6 cloves garlic, minced
  • 1 tablespoon minced ginger
  • 1 tablespoon garam masala
  • 1 tablespoon sugar
  • 1 teaspoon chili powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 (8 ounce) can tomato sauce
  • 2 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • ¼ cup unsalted butter, cut into pieces
  • ½ cup heavy cream
  • Salt to taste
  • Black pepper to taste
  • Cooked white rice, for serving
  • Warm naan bread, for serving
  • Fresh cilantro, chopped, for garnish (optional)

Instructions
 

  • In a food processor or blender, combine the diced tomatoes (undrained), quartered yellow onion, minced garlic, minced ginger, garam masala, sugar, chili powder, ground turmeric, ground cumin, and ground coriander. Blend until the mixture is as smooth as possible.
  • Pour the blended mixture into a 6-quart slow cooker. Add the 1 (8 ounce) can tomato sauce, 2 pounds chicken pieces, and ¼ cup unsalted butter. Stir everything gently to combine.
  • Cover the slow cooker and cook on high for 3-4 hours or on low for 6-8 hours, or until the chicken is tender and cooked through.
  • Once the chicken is cooked, stir in ½ cup heavy cream. Continue to cook on low for an additional 30 minutes to allow the sauce to thicken slightly. Season with salt and black pepper to taste.
  • Serve the creamy slow cooker butter chicken hot over cooked white rice and with warm naan bread. Garnish with fresh chopped cilantro, if desired.