Slow Cooker Butter Chicken

Silky, fragrant butter chicken made effortlessly in the slow cooker. Rich tomato-cream sauce with perfectly spiced chicken — serve over basmati rice for a restaurant-quality dinner at home.

Ingredients

• •600g (1.3 lbs) boneless chicken thighs, cut into chunks
• •1 can (400g) crushed tomatoes
• •1 onion, finely diced
• •3 cloves garlic, minced
• •1 teaspoon fresh ginger, grated
• •2 teaspoons garam masala
• •1 teaspoon cumin
• •1 teaspoon coriander
• •1/2 teaspoon turmeric
• •1/2 teaspoon chili powder
• •2 tablespoons butter
• •1/2 cup heavy cream
• •Salt, to taste
• •Basmati rice and fresh cilantro, for serving

Instructions

1. 1. Add chicken, crushed tomatoes, onion, garlic, ginger, and all spices to the slow cooker. Season with salt and stir to combine.
2. 2. Dot the butter over the top. Cover and cook on LOW for 6 hours or HIGH for 3–4 hours.
3. 3. Use a spoon to break up the chicken into smaller pieces if needed. Stir in the heavy cream. Taste and adjust salt and spice level.
4. 4. Cook uncovered on HIGH for 20 more minutes to thicken the sauce slightly.
5. 5. Serve over basmati rice, garnished with fresh cilantro and a drizzle of extra cream if desired.