Print
- 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 can (14.5 oz) tomato sauce
- 1 can (14 oz) coconut milk (full fat)
- 2 tablespoons tomato paste
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper (optional for heat)
- 1 teaspoon salt
- 1 tablespoon sugar or honey
- 2 tablespoons unsalted butter (or dairy-free alternative)
- Fresh cilantro for garnish
- Cooked basmati rice or naan, for serving
- Prepare the ingredients: Start by dicing the onion, mincing the garlic, and grating the ginger.
- Assemble in the slow cooker: Add the chicken pieces, onion, garlic, ginger, tomato sauce, coconut milk, tomato paste, garam masala, cumin, turmeric, paprika, cayenne (if using), salt, and sugar to the slow cooker. Stir to combine.
- Cook: Set the slow cooker on low for 6-8 hours or high for 4-5 hours, until the chicken is tender and cooked through.
- Finish with butter: Once the chicken is cooked, stir in the butter until melted for added richness.
- Serve: Garnish with fresh cilantro and serve over basmati rice or alongside naan bread. Enjoy!
Notes
- Make it dairy-free: Substitute the butter with a plant-based alternative.
- Adjust the heat: For a milder dish, skip the cayenne pepper. For extra heat, add more!
- Meal prep tip: This butter chicken freezes well! Store leftovers in an airtight container for up to 3 months.
- Vegetarian option: Replace the chicken with cubed tofu or chickpeas for a vegetarian version of the dish.
Nutrition
- Calories: 340
- Sugar: 6g
- Fat: 24g