The combination of spices plus a hint of citrus make this Slow Cooker Indian Butter Chicken totally delicious and the best! Easy, simple, tried, and tested recipe made in your crockpot or slow cooker!
2.2lbs(1 kilo) chicken thighs,skinless and boneless (you may opt to use bone-in too or use half chicken thighs and chicken breasts)
¾cuptomato sauce
¼cupwater or low sodium chicken broth
1cupheavy cream
1tbspbrown sugar
1tbspfreshly squeezed lemon juice
cilantro,chopped for garnish (optional)
Instructions
Mix all the listed spices in one bowl. This would make it easier to add it all in one go.
In a wok or skillet, heat the oil to medium-high. Sauté chopped onion for 3-4 minutes or until it begins to change color and soften. Add the sliced butter, salt, and spices. Give it a quick stir until the spices smell aromatic about 1 minute. It’s necessary to heat the spices so they release their flavor so don’t omit this step. This step adds to the overall flavor of the dish.
Add the cubed chicken and stir to coat with the spices. Transfer everything to the slow cooker and pour over the tomato sauce and chicken broth or water. Cook on high for 4 hours or 6 hours on low.
Once the chicken is tender, add the heavy cream, sugar, and freshly squeezed lemon juice and stir. Continue to cook just until the cream is fully heated through. Taste and adjust seasoning if desired. The sauce will thicken as it sits. Garnish with chopped cilantro. Serve immediately with rice.