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- 1.5 lbs bone-in, skinless chicken thighs (or boneless chicken breast) - 1 cup creamy coconut milk - 1/2 cup plain yogurt - 1 medium onion, finely chopped - 4 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 2 tablespoons garam masala spice blend - 1 teaspoon turmeric powder - 1 teaspoon ground cumin - 1 teaspoon chili powder (adjust to your spice preference) - 1 can (14 oz) diced tomatoes, with juices - 2 tablespoons tomato paste - Salt and pepper to taste - Fresh cilantro leaves, for garnishing - Cooked basmati rice, for serving You can swap chicken thighs for boneless chicken breast if you prefer. Coconut milk can be replaced with heavy cream for a richer taste. Use Greek yogurt instead of plain yogurt for a thicker texture. If you lack garam masala, try a mix of cumin, coriander, and paprika. For a vegan option, substitute chicken with chickpeas or tofu and use coconut yogurt. - Chicken: Bone-in chicken gives more flavor, while boneless cooks faster. Choose based on your time and taste. - Coconut Milk: Full-fat coconut milk adds creaminess. Light coconut milk works too but may be less rich. - Spices: Fresh spices boost flavor. Store them in a cool, dark place to keep them fresh. - Cilantro: Fresh cilantro adds a pop of color and flavor. If you dislike it, try parsley instead. - Basmati Rice: This rice pairs well with butter chicken. Make sure to rinse it before cooking to remove excess starch for fluffier rice. This dish is not just easy; it’s full of rich, warm flavors. Enjoy cooking! {{ingredient_image_2}} Start with the aromatics. Finely chop one medium onion. Mince four cloves of garlic. Grate one tablespoon of fresh ginger. These three ingredients add great flavor to our dish. Set them aside for later. Next, make the saucy base. In a mixing bowl, combine one cup of creamy coconut milk and half a cup of plain yogurt. Add two tablespoons of garam masala, one teaspoon of turmeric, one teaspoon of ground cumin, and one teaspoon of chili powder. Mix well and season with salt and pepper. Whisk until smooth and creamy. Now, we assemble everything in the slow cooker. Layer the chopped onion at the bottom. Spread the minced garlic and grated ginger on top of the onions. Place 1.5 pounds of chicken thighs over this base. Pour the creamy coconut mixture over the chicken, ensuring it covers all pieces. Add one can of diced tomatoes with juices to the slow cooker. Include two tablespoons of tomato paste as well. Gently stir to mix all the ingredients. This step helps the chicken soak up the tasty sauce. Cover the slow cooker. Cook on low heat for 6-8 hours or on high for 4 hours. The chicken is ready when it is tender and easy to shred. This slow cooking makes the flavors blend well. About 30 minutes before serving, shred the chicken in the slow cooker using two forks. Stir the shredded chicken back into the sauce. This helps the chicken soak up even more flavor, making it delicious. Serve the butter chicken hot over fluffy basmati rice. For a nice touch, garnish with freshly chopped cilantro. This adds color and fresh flavor. You can also serve a lime wedge for some zesty goodness. You can cook butter chicken on low for 6-8 hours or high for 4 hours. If you’re short on time, use the high setting. The chicken will still be tender. For best results, always check the chicken for doneness. It should shred easily with a fork. If it’s not ready, give it more time. For extra flavor, try adding a squeeze of lime juice before serving. You can also stir in a bit of honey for sweetness. If you love heat, add more chili powder or fresh chopped chili. Fresh herbs like mint or basil can also add a unique twist. Don’t be afraid to experiment! Serve your butter chicken over fluffy basmati rice for a complete meal. You can also pair it with naan bread for dipping. For a fresh touch, garnish with cilantro before serving. A side of steamed vegetables or a simple salad complements the dish well. Enjoy your flavorful butter chicken with friends and family! Pro Tips Use Marinade for Extra Flavor: Marinate the chicken thighs in the coconut milk and spices for at least an hour or overnight for a deeper flavor profile. Adjust the Spice Level: Tailor the chili powder to your taste. If you prefer a milder dish, reduce the amount, or add fresh chili for a kick. Thicken the Sauce: If you prefer a thicker sauce, remove the lid during the last hour of cooking to allow some moisture to evaporate. Experiment with Proteins: This recipe works well with other proteins too, such as shrimp or tofu, which can be added in the last hour of cooking. {{image_4}} If you love heat, try a spicy version! Simply add extra chili powder or fresh green chilies to the sauce. You can also mix in cayenne pepper. Start with a little. Taste the sauce, then add more if you want it hotter. This way, you control the spice level. You can make this dish vegetarian or vegan easily. Replace chicken with chickpeas or tofu. Use coconut yogurt instead of dairy yogurt. The coconut milk keeps it creamy and rich. You can also add more vegetables like spinach or bell peppers for a colorful twist. You can switch up the protein in this recipe. Besides chicken, you can use shrimp or fish. Just adjust the cooking time. Shrimp cooks faster, so add it in the last hour. Fish can be delicate, so add it a bit before serving. This keeps it tender and moist. After you enjoy your slow cooker butter chicken, store the leftovers right away. Place the chicken in an airtight container. Make sure to cover it well. You can keep it in the fridge for up to three days. When you store it, save some sauce too. The sauce keeps the chicken moist and tasty. If you want to save it for later, freezing is a good option. First, let the butter chicken cool down. Then, place it in a freezer-safe container. You can also use freezer bags. Remove as much air as possible to prevent freezer burn. This dish can last in the freezer for up to three months. When you’re ready to eat, thaw it overnight in the fridge. To reheat your butter chicken, you have a few choices. You can use the microwave or the stove. If you use the microwave, place the chicken in a bowl. Cover it with a lid or a paper towel to keep it moist. Heat it in short bursts, stirring in between. If you prefer the stove, heat it on low. Stir often to make sure it heats evenly. Always check that it’s hot all the way through before serving again. Enjoy it over fresh basmati rice or with naan! Yes, you can use boneless chicken. I often choose bone-in, skinless thighs for more flavor. However, boneless chicken breast works well too. Just adjust the cooking time. Boneless cuts cook faster, so check for doneness at around four hours on low. The spice level of Slow Cooker Butter Chicken can vary. The recipe uses chili powder, so you can adjust it to your taste. If you like it milder, use less chili powder. For more heat, add extra spices or fresh chilies. It’s all about your preference! Butter Chicken pairs well with basmati rice. The fluffy rice soaks up the sauce nicely. You can also serve it with naan bread for a fun twist. Some like to add a side of yogurt or salad to balance the dish. Absolutely! This dish is great for meal prep. You can make it a day ahead and store it in the fridge. The flavors deepen overnight. Just reheat it on the stove or in the microwave before serving. To make smaller servings, cut the ingredient amounts in half. You can still use the same cooking time. This recipe is flexible, so feel free to scale it down as needed. Enjoy your personalized Butter Chicken! In this post, we explored the key ingredients needed for a delicious Slow Cooker Butter Chicken. We covered how to prepare aromatics, create a rich sauce, and layer flavors in the slow cooker. Tips on cooking times, flavor boosts, and serving ideas add to your culinary toolkit. Remember, you can customize the recipe with spices and proteins that suit your taste. By following these steps, you’ll make a meal everyone will enjoy. Now, get ready to savor a tasty dish that feels special without being hard to make!

Creamy Coconut Slow Cooker Butter Chicken

A rich and flavorful butter chicken cooked slowly with creamy coconut milk and aromatic spices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Main Course
Cuisine Indian
Servings 6
Calories 400 kcal

Ingredients
  

  • 1.5 lbs bone-in, skinless chicken thighs
  • 1 cup creamy coconut milk
  • 0.5 cup plain yogurt
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons garam masala spice blend
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 can (14 oz) diced tomatoes, with juices
  • 2 tablespoons tomato paste
  • to taste salt
  • to taste pepper
  • for garnishing fresh cilantro leaves
  • for serving cooked basmati rice

Instructions
 

  • Prepare the Aromatics: Start by finely chopping the onion, mincing the garlic, and grating the fresh ginger. Set these aside as they will enhance the flavor of your dish.
  • Create the Saucy Base: In a mixing bowl, combine the creamy coconut milk, plain yogurt, garam masala, turmeric powder, ground cumin, and chili powder. Season with salt and pepper, and whisk until the mixture is smooth and well blended.
  • Assemble in the Slow Cooker: Layer the prepared chopped onion at the bottom of the slow cooker. Next, add the minced garlic and grated ginger evenly over the onions. Place the chicken thighs on top of this aromatic base, then pour the creamy coconut milk mixture generously over the chicken.
  • Incorporate the Tomatoes: Add the diced tomatoes along with their juices and the tomato paste to the slow cooker. Gently stir to ensure all ingredients are well-coated with the sauce.
  • Slow Cook to Perfection: Cover the slow cooker with its lid, and cook on low heat for 6-8 hours or on high heat for 4 hours. The chicken is ready when it becomes tender and can be easily shredded.
  • Shred and Enrich the Sauce: About 30 minutes before you’re ready to serve, carefully shred the chicken right in the slow cooker using two forks. Stir the shredded chicken into the sauce to allow it to absorb all those delicious flavors.
  • Plate and Garnish: Serve the flavorful butter chicken hot over a bed of fluffy cooked basmati rice. To finish, garnish generously with freshly chopped cilantro for a burst of color and flavor.

Notes

For an appealing display, serve with a lime wedge for an extra zesty touch.
Keyword butter chicken, coconut milk, Indian cuisine, slow cooker