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Simple Recipes for Every Day

Slow-Cooker Butter Chicken

slow cooker butter chicken in a bowl over white rice with naan and fresh cilantro
  • Serves:  8
  • Prep Time:  10 min
  • Cook Time:  4 hrs

Ingredients

  • ¾ cup chicken stock
  • 1 (6 oz) can tomato paste
  • 1 tablespoon lemon juice
  • 4 garlic cloves, minced
  • 2 tablespoons grated ginger
  • 2 teaspoons cinnamon
  • 1 teaspoon kosher salt
  • 2 teaspoons cumin
  • 1 teaspoon turmeric
  • 2 teaspoons garam masala
  • 3 pounds boneless skinless chicken breast, cut into 2-inch cubes
  • ¼ cup grated yellow onion (one small onions)
  • 2 teaspoons sugar
  • 4 tablespoons salted butter, cut into 4 pieces
  • 1 cup heavy cream

Method

Slow Cooker

  1. In a base of your slow cooker mix together the chicken stock, tomato paste, lemon juice, garlic, ginger, cinnamon, salt, cumin, turmeric and garam masala until fully combined. Add in the chicken, grated onion, sugar and butter and lightly stir. Cover and cook on high for 4 hours.
  2. Once cooked stir in heavy cream and serve over rice, along with fresh cilantro and warm naan.


Instant Pot

  1. Set instant pot to saute mode. Add butter along with onions and stir until onions are softened, about 4 minutes. Add in garlic, ginger, lemon juice, tomato paste, cinnamon, saltcumin, garam masala and turmeric. Stir until fragrant, about 1 minute. Add in only 1/2 cup of broth along with chicken and stir until combine.
  2. Seal instant pot with lid, making sure the pressure valve is closed. Manually set to pressure cook for 5 minutes. Allow to slow release naturally for 20 minutes, then release the remaining pressure if any is left.
  3. Remove lid and stir in sugar and heavy cream. Serve over rice along with fresh cilantro and warm naan.


Note: To make this recipe dairy-free, sub butter for coconut oil or dairy free butter alternative and heavy cream for coconut milk.