Simple Recipes for Every Day
Slow-Cooker Butter Chicken
- Serves: 8
- Prep Time: 10 min
- Cook Time: 4 hrs
Ingredients
- ¾ cup chicken stock
- 1 (6-ounce) can tomato paste
- 1 tablespoon fresh lemon juice (from 1 lemon)
- 4 garlic cloves, minced
- 1 tablespoon fresh, peeled, grated ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon kosher salt
- 2 teaspoons cumin
- 1 teaspoon turmeric
- 2 teaspoons garam masala
- 3 pounds boneless, skinless chicken breasts, cut into 2-inch cubes
- ½ medium onion, grated
- 2 teaspoons sugar
- 4 tablespoons butter, cut into 4 pieces
- 1 cup heavy cream
For Serving (optional)
- Cooked rice
- Fresh cilantro leaves
- Naan bread, warmed
Method
- In a slow cooker, combine the chicken stock, tomato paste, lemon juice, garlic, ginger, cinnamon, salt, cumin, turmeric, and garam masala. Add the chicken, onion, sugar, and butter and gently stir to evenly distribute.
- Cover and cook on HIGH for 4 hours or LOW for 8 hours. Stir in the heavy cream.
- Serve the chicken and sauce over the rice, sprinkled with cilantro, with the naan alongside, if using.
Notes
To make in the Instant Pot
- Place the butter and onions in the bowl of an Instant Pot. Using the “Sauté” function, cook until the butter has melted and the onion is softened, about 4 minutes. Add the garlic, ginger, lemon juice, tomato paste, cinnamon, salt, cumin, turmeric, and garam masala and cook, stirring, until fragrant, about 1 minute. Add ½ cup of the stock along with the chicken and gently stir to combine.
- Lock the lid in place, making sure the vent valve is in the closed position, and cook on HIGH pressure for 15 minutes. Allow the pressure to release naturally, about 20 minutes, then manually release any remaining pressure. Remove the lid and stir in the heavy cream.
- Serve the chicken and sauce over the rice, sprinkled with cilantro, with the naan alongside, if using.