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Meal Instructions

Specimen #0223·SLOW COOKER·Easy

Slow Cooker Butter Chicken

A restaurant-style makhani sauce built on garam masala, tomato, and cream — chicken thighs simmer 4 hours on low then finish with butter and cream stirred in at the end.

Cook temp

LOW 4 HOURS

Total time

4.3h

REST

Serves

PULL AT

165°F

Ingredients

2 1/2 lbs Boneless Skinless Chicken Thighs — cut into 2-inch chunks

28 oz Crushed Tomatoes — 1 can

1 cup Heavy Cream

7 tbsp Unsalted Butter — 3 for bloom, 4 for finish

1 large Yellow Onion — diced

4 cloves Fresh Garlic — minced

2 tbsp Ginger Paste — or 1 tbsp fresh grated

1 tbsp Garam Masala

1 tsp Ground Cumin

1 tsp Sweet Paprika

1 tsp Turmeric

1/2 tsp Cayenne — to taste

2 tbsp Tomato Paste

1 tbsp Brown Sugar

1 1/2 tsp Kosher Salt

2 tbsp Fresh Lemon Juice

1/4 cup Fresh Cilantro — chopped, for finish

Equipment

6-qt Slow Cooker

12-inch Skillet

Wooden Spoon

DirectionsGet to the point

1Bloom garam masala, cumin, paprika in butter with onion, garlic, ginger for 4 min.

2Combine spiced base with tomatoes, chicken thighs, sugar, salt in slow cooker.

3Cook LOW 4 hours. Stir in 1 cup heavy cream and 4 tbsp butter at the end.

4Warm 15 minutes uncovered. Finish with cilantro and squeeze of lemon.

Dad pro tip

Buy garam masala from an actual Indian grocer or a specialty spice shop. Grocery-store garam masala is often stale and one-note; a fresh spice-shop blend has 8-10 aromatics and will elevate every curry you cook from now on.

Kid adjustment

Cut cayenne to 1/8 tsp and skip the finishing lemon. Serve over basmati with a naan for scooping — kids find dipping bread more inviting than a bowl of anything red.

Reheat

Warm in a covered saucepan over medium-low for 8 minutes, stirring in 2 tbsp cream or milk to loosen. Freeze without the cream — add fresh cream when reheating from frozen for the same silky finish.

BASIS: Tested on 2.5 lbs boneless skinless chicken thighs with 28 oz crushed tomatoes, 1 tbsp garam masala, 1 tbsp ginger paste, and 1 cup heavy cream added at the end in a 6-qt Crock-Pot.495 kcal · 34g protein · 14g carbs · 34g fat
USDA FoodData Central #171465 (chicken thigh) and #170859 (heavy cream)

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Slow Cooker Butter Chicken