I love this recipe. Not only is it one of my family’s favorite chicken dishes, but it is also a healthier version of the dish. It uses less butter, less sodium and uses sour cream in place of heavy cream. Furthermore, it is cooked in a slow cooker, which is a convenient way to cook a meal for a busy person like me. Butter chicken, along with tandoori chicken is a very popular chicken dish in the Indian cuisine. The sauce, which consists of aromatic spices, sugar, butter, tomatoes, broth and almond butter is first slowly cooked for 5 hours and then pureed, after which the chicken pieces were added and cooked for another hour. Lastly sour cream was added to thicken the sauce, resulting in a creamy and aromatic dish. Although this recipe is not the typical way of cooking butter chicken, it turned out really good. My family enjoyed this dish with steamed rice; a sprinkle of chopped cilantro further enhances the flavors of this dish. Delicious! 😀
Cooking Tips for Perfect Butter Chicken
To get the most flavor out of your butter chicken, marinate the chicken in the spices for a few hours, or even overnight if you have time. This allows the spices to really penetrate the meat and enhances the overall taste. When preparing the sauce, don’t rush the cooking time. Letting the sauce simmer allows the flavors to meld beautifully. If you find the sauce is too thick after pureeing, add a bit more broth or water to reach your desired consistency. It’s also a good idea to taste the sauce before adding the sour cream. Adjust the seasoning as needed, especially if you prefer a bit more heat. If you are a fan of garlic, consider adding a few cloves during the cooking process for an extra layer of flavor.
Serving Suggestions and Variations
Butter chicken pairs well with a variety of sides. While steamed rice is the classic choice, consider serving it with naan or even cauliflower rice for a low-carb option. For a fresh touch, a side of cucumber raita can balance the spiciness of the dish. If you want to mix things up, try adding vegetables like spinach or peas to the slow cooker for added nutrition and color. For a different flavor profile, swap out the almond butter for cashew butter, which gives a creamier texture. If you enjoy a bit of sweetness, a spoonful of honey can be stirred into the sauce before serving. This dish also keeps well, so making extra for lunch the next day is a great idea.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Absolutely, chicken thighs will work great in this recipe. They tend to be juicier and more flavorful, so you might even find the dish tastes even better.
What can I substitute for sour cream?
If sour cream isn’t your thing, plain Greek yogurt is a fantastic alternative. It gives you that creamy texture and tangy flavor without the heaviness of heavy cream.
How should I store leftovers?
Store any leftovers in an airtight container in the fridge for up to three days. When you’re ready to eat, just reheat on the stove or in the microwave until warm.
Can I make this dish ahead of time?
Making it ahead is a great idea! You can prepare the sauce and marinate the chicken a day in advance, then just pop it in the slow cooker when you’re ready to cook.
What do I serve with butter chicken?
Steamed rice is a classic choice, but naan bread or even cauliflower rice work well too. A sprinkle of chopped cilantro on top adds a fresh touch that brightens everything up.
Slow Cooker Butter Chicken
Ingredients
- 2 onions diced
- 3 cloves garlic minced
- 3 tbsp 45 mL butter
- 2 tbsp 30 mL grated fresh ginger
- 2 tbsp 30 mL packed brown sugar
- 2 tsp 10 mL chili powder
- 3/4 tsp 4 mL ground coriander
- 3/4 tsp 4 mL ground turmeric
- 1/2 tsp 2 mL cinnamon
- 1/2 tsp 2 mL ground cumin
- 1/2 tsp 2 mL salt
- 1/2 tsp 2 mL pepper
- 1 can 28 oz/796 mL diced tomatoes
- 1 cup 250 mL sodium-reduced chicken broth
- 1/4 cup 60 mL almond butter or cashew butter
- 3 lb 1.4 kg boneless skinless chicken thighs, quartered
- 1 cup 250 mL sour cream
- 2 tbsp 30 mL chopped fresh cilantro
Instructions
- In slow cooker, combine onions, garlic, butter, ginger, brown sugar, chili powder, coriander, turmeric, cinnamon, cumin, salt, pepper and tomatoes.
- Whisk broth with almond butter; pour into slow cooker.
- Cover and cook on low for 5 hours or for up to 8 hours.
- With immersion blender, puree sauce until smooth. Add chicken; cook, covered, on high until juices run clear when chicken is pierced, 50 to 60 minutes.
- Stir in sour cream. Serve sprinkled with cilantro.
Notes
Nutrition
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