Description
This rich and creamy Butter Chicken recipe utilizes a crockpot for effortless cooking, delivering tender, flavorful chicken simmered in a spiced tomato-cream sauce. Aromatic spices and a homemade sauce blend create a comforting Indian-inspired dish perfect for serving over jasmine rice.
Ingredients
Scale
Aromatics and Spices
- 1 cup diced onion (1 small onion)
- 4 tablespoons unsalted butter
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- 2½ teaspoons curry powder
- 2 teaspoons chili powder
- 2 teaspoons garam masala
- ½ teaspoon cumin
- ½ teaspoon salt
Sauce
- 1 cup tomato sauce
- 6 tablespoons tomato paste
- 1¼ cups heavy cream, divided and at room temperature
- 2 tablespoons cornstarch
Protein and Garnish
- 3 pounds large boneless, skinless chicken breasts (5 to 6 breasts)
- Fresh cilantro, for garnish
Serving
- 4 cups cooked jasmine rice, prepared according to package directions
Instructions
- Saute Aromatics: In a sauté pan over medium-high heat, melt the butter and add diced onions, minced garlic, grated ginger, curry powder, chili powder, garam masala, cumin, and salt. Sauté the mixture until fragrant and the onions have softened, about 3-5 minutes, to release the spices’ full flavors.
- Blend Sauce: Transfer the cooked aromatics into a blender. Add tomato sauce, tomato paste, and ¾ cup of heavy cream. Blend until the sauce is smooth and creamy, ensuring an even distribution of spices and ingredients for a perfect base.
- Cook Chicken: Place the boneless skinless chicken breasts into the crockpot. Pour the blended sauce over the chicken, coating it thoroughly. Cover and cook on the high setting for 2½ to 3 hours until the chicken is fully cooked and tender.
- Thicken Sauce: In a small bowl, mix the remaining ½ cup of heavy cream with 2 tablespoons of cornstarch to create a smooth slurry. Stir this mixture into the crockpot sauce and cook for another 10-15 minutes, stirring occasionally, until the sauce thickens to a luscious, velvety consistency.
- Finish Dish: Remove the cooked chicken breasts and cut them into bite-sized pieces. Return the chicken to the crockpot and stir well to coat with the thickened sauce. Heat through for a few minutes. Serve the butter chicken hot over cooked jasmine rice, garnishing with fresh cilantro for a bright, fresh finish.
Notes
- Ensure heavy cream is at room temperature before blending to avoid curdling.
- For a spicier version, increase chili powder or add a pinch of cayenne pepper.
- This recipe can be made a day ahead; flavors deepen when reheated gently.
- Use boneless chicken thighs for a juicier and more flavorful alternative.
- Leftover butter chicken freezes well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Indian
