Ingredients

1 tablespoon melted coconut oil (or olive oil)

1 large yellow onion, finely diced (1-1/2 cups)

1 tablespoon ginger paste

1 tablespoon minced garlic

1-1/4 teaspoons smoked paprika

1-1/4 teaspoons ground cumin

1-1/4 teaspoons ground turmeric

1-1/4 teaspoons salt

2-1/4 teaspoons garam masala

1/8 teaspoon red pepper flakes (optional)

1 teaspoon sugar (optional)

1 (14.5-ounce) can diced tomatoes (or crushed; fire-roasted is delicious)

2 pounds boneless skinless chicken thighs

8 tablespoons unsalted butter, sliced into tablespoons

1/2 cup heavy cream

1/3 cup finely chopped cilantro (optional)

Naan, warmed, for serving

Cooked rice, for serving

Instructions

Step 1: Heat a large nonstick pan over medium-high heat. Add the melted oil, then sauté the diced onion, garlic, and ginger paste, stirring occasionally, until golden, about 3 to 6 minutes.

Step 2: Add the smoked paprika, ground cumin, ground turmeric, salt, garam masala, red pepper flakes (if using), and sugar (if using). Stir constantly for 1 to 3 minutes until the spices are fragrant.

Step 3: Stir in the canned tomatoes, scraping the bottom of the pan to loosen any browned bits. Let the mixture cool slightly, then transfer it to the slow cooker.

Step 4: Trim excess fat and gristle from the chicken thighs, leaving some fat for flavor. Add the chicken to the slow cooker and stir to coat in the sauce. Arrange the thighs in a single layer, smooth side down.

Step 5: Cover and cook on high for 2-1/2 to 4 hours or on low for 4 to 6 hours, until the chicken reaches an internal temperature of 165°F (74°C).

Step 6: Remove the chicken and chop it into bite-sized pieces. Use an immersion blender to purée the sauce until smooth. If you don’t have an immersion blender, carefully transfer the sauce to a regular blender to purée.

Step 7: Return the blended sauce to the slow cooker. Stir in the butter and heavy cream until fully combined and smooth.

Step 8: Add the chopped chicken back into the sauce. Stir in the chopped cilantro if using. Taste and adjust seasoning if needed. Serve hot with rice and warmed naan.

Tips & Variations

For a richer flavor, use fire-roasted diced tomatoes instead of regular canned tomatoes.

If you prefer less heat, omit the red pepper flakes or reduce the amount.

Chicken breasts can be used instead of thighs, but thighs tend to stay juicier in slow cooking.

Ginger paste can be replaced with freshly grated ginger if preferred.

Leftover sauce works well as a flavorful base for vegetable or chickpea curries.

FAQs

Can I make this butter chicken without a slow cooker?

Yes, you can simmer the sauce and chicken on the stovetop over low heat, allowing the chicken to cook through and absorb the flavors, but slow cooking helps develop deeper taste and tenderness.

Is this recipe spicy?

This recipe has a mild to medium spice level, which can be adjusted by increasing or omitting the red pepper flakes. The other spices add warmth and depth rather than heat.