Description
This Easy Slow Cooker Butter Chicken & Rice Meal is a flavorful and comforting Indian-inspired dish featuring tender chicken thighs simmered in a rich, creamy tomato sauce spiced with garam masala and served over fluffy basmati rice. Perfect for an effortless meal with minimal hands-on time, this recipe combines aromatic spices with slow-cooked tenderness for a satisfying dinner.
Ingredients
Scale
Butter Chicken
- 1.5 lbs boneless, skinless chicken thighs, cut into chunks
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 can (15 oz) tomato sauce
- 3 tbsp butter
- 2 tbsp garam masala
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper (optional)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup heavy cream
- 1/2 cup plain Greek yogurt
- Fresh cilantro for garnish
Rice
- 1 1/2 cups uncooked basmati rice
- 3 cups water or chicken broth
Instructions
- Prepare the Slow Cooker Ingredients: Place the chicken thighs in the bottom of the slow cooker. Add the chopped onion, minced garlic, grated ginger, tomato sauce, garam masala, ground cumin, paprika, turmeric, cayenne pepper if using, salt, and black pepper. Stir everything well to combine the spices evenly with the chicken and aromatics. Dot the top of the mixture with the butter.
- Slow Cook the Chicken: Cover the slow cooker and cook on low for 6 to 7 hours or on high for 3 to 4 hours. Cook until the chicken is tender and fully cooked through. This slow cooking process allows the flavors to meld and the chicken to become very tender.
- Add Cream and Yogurt: About 30 minutes before serving, stir in the heavy cream and plain Greek yogurt to the slow cooker. Cover the slow cooker again and continue cooking on low for an additional 20 to 30 minutes. This step enriches the sauce with creaminess without curdling.
- Cook the Basmati Rice: While the chicken is finishing, rinse the basmati rice under cold water until the water runs clear to remove excess starch. Add rice to a pot along with 3 cups of water or chicken broth. Bring it to a boil over high heat, then reduce heat to low, cover the pot, and simmer for 15 minutes or until the rice is tender and the liquid is absorbed. Fluff the rice with a fork once done.
- Serve: Spoon the creamy butter chicken over a bed of fluffy basmati rice. Garnish with freshly chopped cilantro to add brightness and color. Serve warm for a comforting and satisfying meal.
Notes
- You can substitute chicken breast for thighs, but thighs tend to remain more tender when slow-cooked.
- For a dairy-free variation, use coconut milk instead of heavy cream and Greek yogurt.
- Adjust the amount of cayenne pepper to control the heat level according to your preference.
- Using chicken broth instead of water to cook the rice will add extra flavor.
