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- 1.5 lbs bone-in, skinless chicken thighs (or chicken breast, if preferred) - 1 cup coconut milk - 1/2 cup plain yogurt - 1 onion, finely chopped - 4 cloves garlic, minced - 1 tablespoon ginger, grated - 2 tablespoons garam masala - 1 teaspoon turmeric powder - 1 teaspoon ground cumin - 1 teaspoon chili powder (adjust for spice preference) - 1 can (14 oz) diced tomatoes - 2 tablespoons tomato paste - Salt and pepper to taste The heart of this dish lies in its main ingredients. For the chicken, I often choose thighs for their rich flavor, but breasts work well too. Coconut milk and yogurt create a creamy texture. The chopped onion, minced garlic, and grated ginger add depth. The spices are vital. Garam masala brings warmth, while turmeric adds color. Cumin gives a nutty note, and chili powder can bring heat. Diced tomatoes and tomato paste balance the sauce, while salt and pepper enhance all these flavors. - Fresh cilantro - Additional spices - Lemon wedges Garnishing is a fun way to elevate your meal. Fresh cilantro adds a burst of freshness. You can sprinkle more spices for extra flavor. Lemon wedges give a nice zesty touch. Each garnish enhances the dish, making it even more delightful. {{ingredient_image_1}} Start by chopping the onion into small pieces. Then, mince the garlic. Finally, grate the ginger until you have about a tablespoon. These three ingredients add a lot of flavor to your dish. In a large bowl, mix together one cup of coconut milk and half a cup of plain yogurt. Add in two tablespoons of garam masala, one teaspoon of turmeric, one teaspoon of ground cumin, and one teaspoon of chili powder. Adjust the chili powder based on how spicy you like your food. Season with salt and pepper, and stir until well combined. Place the chopped onion at the bottom of the slow cooker. Next, add the minced garlic and grated ginger. Then, lay the chicken thighs on top. Pour the coconut milk mixture over the chicken to coat it well. Cover the slow cooker and cook on low for six to eight hours. If you’re short on time, you can use the high setting for four hours. The chicken should be very tender when done. About thirty minutes before serving, shred the chicken in the slow cooker. Use two forks to pull the meat apart. Stir the shredded chicken into the sauce to combine it well. Serve the butter chicken over cooked basmati rice. For a nice touch, garnish with freshly chopped cilantro. This adds color and fresh flavor to your meal. For butter chicken, you can use either bone-in or boneless chicken. Bone-in chicken gives more flavor. Skinless chicken thighs work best for tenderness. If you prefer, you can also use chicken breast. It is leaner but can dry out if overcooked. Butter chicken can be mild or spicy. If you like it mild, use less chili powder. Start with half a teaspoon and taste as you go. For a spicier dish, add more chili powder or include fresh chili peppers. Remember, you can always add spice, but you can't take it away! To make your butter chicken even better, consider adding fresh herbs. Cilantro is a great choice for garnish. You can also mix in a pinch of cinnamon or a dash of cardamom for more depth. A squeeze of lemon juice before serving brightens the dish nicely, giving it a fresh taste. Pro Tips Choose the Right Chicken: Bone-in, skinless chicken thighs provide the best flavor and tenderness for this dish. If you prefer a leaner option, chicken breasts can be used, but they may dry out more easily. Adjusting Spice Levels: Feel free to adjust the amount of chili powder based on your spice preference. Start with less if you're unsure, and add more as needed for your taste. Make It Ahead: This dish is perfect for meal prep! You can prepare it a day in advance and store it in the fridge. The flavors deepen and improve overnight. Garnish for Flavor: Fresh cilantro adds a burst of flavor to your butter chicken. Don't skip this step as it balances the richness of the dish beautifully. {{image_2}} You can easily make this dish vegetarian. Just replace the chicken with paneer or tofu. Paneer gives a nice, soft texture, while tofu soaks up the sauce well. Cut the paneer or tofu into cubes. Cook them just like the chicken. The flavors will shine through the coconut milk base. Want to change up the taste? Add coconut curry paste for a richer flavor. You can also try different spice blends. Experiment with curry powder or add a pinch of cinnamon. Each option will give you a unique twist. Think about what to serve with your butter chicken. Naan bread is a classic choice. You can also try serving it with quinoa. Both options soak up the sauce nicely. For a lighter side, serve it with a fresh salad. Butter chicken lasts about 3 to 4 days in the fridge. Store it in an airtight container. Ensure it cools down before you seal it. This keeps it fresh and prevents bacteria. For freezing, let the butter chicken cool completely. Use a freezer-safe container or a heavy-duty freezer bag. Leave some space for expansion. It can last up to 3 months in the freezer. To avoid freezer burn, remove as much air as possible. When reheating, use the stove or microwave. For the stove, warm it on low heat. Stir often to keep it from sticking. If using a microwave, heat in short bursts. Stir between intervals for even warmth. Add a splash of water or coconut milk to keep it creamy. Enjoy the same great taste! Yes, you can use frozen chicken. However, it is best to thaw it first. Cooking frozen chicken may take longer. Always check that the chicken reaches 165°F to ensure safety. To thicken the sauce, you have a few options. You can: - Add more tomato paste. - Mix in a little cornstarch with water and stir it in. - Cook uncovered for the last hour to reduce the sauce. Each method helps create a creamy, rich texture. Yes, you can. Prepare the dish the day before and store it in the fridge. Simply reheat in the slow cooker or on the stove. This allows the flavors to meld even more. Butter chicken goes well with many sides. Some great options include: - Cooked basmati rice - Naan bread - Steamed vegetables - Cucumber salad These sides balance the richness of the dish. To cook butter chicken in a pressure cooker, you can follow these steps: - Sauté the onion, garlic, and ginger first. - Add the chicken and sauce ingredients. - Cook on high pressure for about 10-12 minutes. - Use quick release to finish. This method saves time while keeping the flavors intact. You learned how to make delicious butter chicken in a slow cooker. We covered key ingredients like chicken, coconut milk, and spices. I shared step-by-step instructions, tips for flavor, and options for vegetarian variations. Remember, adjust spices to fit your taste and try different sides. Meal prep is easy, and this dish stores well. Enjoy making this tasty meal for family or friends. It's a sure way to impress everyone at your table.

Creamy Coconut Slow Cooker Butter Chicken

A rich and flavorful butter chicken made creamy with coconut milk, perfect for slow cooking.
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 coconut milk
  • 0.5 cup plain yogurt
  • 1 unit onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 2 tablespoons garam masala
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 can (14 oz) diced tomatoes
  • 2 tablespoons tomato paste
  • to taste unit salt and pepper
  • for garnish unit fresh cilantro
  • for serving unit cooked basmati rice

Instructions
 

  • Prepare Ingredients: Begin by chopping the onion, mincing the garlic, and grating the ginger.
  • Mix Base Sauce: In a bowl, mix together the coconut milk, yogurt, garam masala, turmeric, cumin, chili powder, salt, and pepper until well combined.
  • Layer in Slow Cooker: Place the chopped onion at the bottom of the slow cooker, followed by the minced garlic and grated ginger. Add the chicken thighs on top, then pour the coconut milk mixture over the chicken.
  • Add Tomatoes: Stir in the diced tomatoes and tomato paste until everything is coated.
  • Cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 4 hours, until the chicken is tender and easily shredded.
  • Shred Chicken: Approximately 30 minutes before serving, shred the chicken in the slow cooker using two forks, then stir to combine with the sauce.
  • Serve: Serve the butter chicken over cooked basmati rice, garnished with freshly chopped cilantro for added flavor.

Notes

Adjust the chili powder for desired spice level.
Keyword butter chicken, coconut milk, Indian cuisine, slow cooker