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- 1.5 lbs chicken thighs, boneless and skinless, cut into bite-sized pieces - 2 tablespoons butter - 1 large onion, finely chopped - 4 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 can (15 oz) coconut milk - 1 cup crushed tomatoes (canned or fresh) - ½ cup plain yogurt (for serving) - 2 tablespoons garam masala - 1 tablespoon ground cumin - 1 teaspoon ground coriander - 1 teaspoon turmeric - 1 teaspoon chili powder (adjust for heat preference) - 1 teaspoon salt - ½ teaspoon black pepper - Fresh cilantro, chopped - Lime wedges Each ingredient plays a key role in the flavor of the dish. The chicken thighs become tender and soak up all the rich spices. Butter adds richness, while the coconut milk brings creaminess. The crushed tomatoes give a lovely base to the sauce, enhancing the taste and texture. The spices create warmth and depth. Garam masala gives a complex flavor, while cumin adds earthiness. Coriander and turmeric add brightness, and chili powder brings heat if you like spice. For serving, a dollop of plain yogurt adds creaminess and balances the spices. Fresh cilantro adds a fresh touch and brightens the dish. A squeeze of lime juice brings zest and makes it even better. These ingredients work together to create a warm, comforting meal that is both flavorful and easy to make. Start by gathering your ingredients. For this dish, you need: - 1.5 lbs chicken thighs, boneless and skinless, cut into bite-sized pieces - 2 tablespoons butter - 1 large onion, finely chopped - 4 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 can (15 oz) coconut milk - 1 cup crushed tomatoes - 2 tablespoons garam masala - 1 tablespoon ground cumin - 1 teaspoon ground coriander - 1 teaspoon turmeric - 1 teaspoon chili powder - 1 teaspoon salt - ½ teaspoon black pepper - ½ cup plain yogurt - Fresh cilantro, chopped First, melt the butter in a large skillet over medium heat. Add the chopped onion. Cook it for about 5-7 minutes until it is soft. Next, stir in the minced garlic and fresh ginger. Cook for another 1-2 minutes until you smell the nice aroma. After the onion, garlic, and ginger mix is ready, transfer it to the slow cooker. Add the chicken pieces, crushed tomatoes, and coconut milk. Then, sprinkle in the spices: garam masala, cumin, coriander, turmeric, chili powder, salt, and black pepper. Mix everything well. Make sure the chicken gets coated with the sauce and spices. Cover the slow cooker and set it to cook. If you want it done faster, use the high setting for 3-4 hours. If you prefer low and slow, cook for 6-8 hours. When it's done, the chicken should be tender. Use two forks to shred the chicken right in the slow cooker, blending it into the sauce. Before you serve, stir in the plain yogurt. This adds creaminess and flavor. Now, it's time to plate your dish! Serve the butter chicken over steamed basmati rice or with warm naan bread. Don’t forget to garnish with fresh chopped cilantro. This adds a pop of color and flavor. Enjoy your meal! To make your butter chicken shine, use fresh spices. Fresh spices have more taste. Always sauté your onion until it is soft. This step builds a rich base. Don't rush this; it makes a big difference. The ginger and garlic also add depth. Mix them in right after the onion. Use coconut milk for creaminess. It balances the spices well. Adjust the chili powder to fit your taste. If you like it spicy, add more. If not, keep it light. One mistake is cooking the chicken too long. If you overcook it, the chicken gets dry. Follow the cooking times closely for the best results. Another mistake is not mixing well. Ensure the chicken is well coated in the sauce. If you skip this step, some bites may taste bland. Lastly, don’t forget the yogurt. It adds great flavor and creaminess at the end. Always stir it in right before serving. Serve your butter chicken over fluffy basmati rice. It soaks up all the tasty sauce. You can also pair it with warm naan bread. This way, you can scoop up every bit. For extra color, sprinkle fresh cilantro on top. Add a lime wedge for a zesty kick. The acidity brightens the dish. Enjoy your meal with friends or family. {{image_2}} You can make this recipe lighter by using skinless chicken breasts. They cook well and have less fat. Swap out coconut milk for low-fat yogurt or light coconut milk. You still get creaminess but with fewer calories. You can also add more veggies. Try spinach, bell peppers, or peas for extra nutrients. To create a vegetarian version, use chickpeas or tofu in place of chicken. They soak up flavors well. Use coconut milk and crushed tomatoes to keep the sauce creamy. For a vegan option, skip the yogurt and use a dairy-free yogurt instead. Fresh cilantro makes a great garnish and adds flavor. You can give your butter chicken a regional twist by changing spices. For a South Indian flair, add curry leaves and mustard seeds. If you want a Moroccan touch, try adding cinnamon and dried apricots. Each variation brings a new taste while keeping the dish familiar. Explore these twists for fun and exciting meals! You can store leftover butter chicken in the fridge. Use an airtight container. It stays fresh for up to four days. Let the dish cool before sealing it. This helps prevent moisture build-up. To freeze butter chicken, first cool it completely. Then, place it in a freezer-safe container. It can last up to three months in the freezer. For best results, use a vacuum sealer. This keeps out air and helps maintain flavor. When ready to eat, thaw the butter chicken in the fridge overnight. You can reheat it on the stove over low heat. Stir often to avoid burning. If using a microwave, cover the bowl to keep moisture in. Heat in short intervals, stirring between each, until warm. Enjoy your meal! To make slow cooker butter chicken, start with chicken thighs. Cut them into bite-sized pieces. Melt butter in a skillet and add chopped onion. Cook until soft, about five to seven minutes. Add minced garlic and grated ginger. Cook for one to two more minutes. Transfer this mix to the slow cooker. Add the chicken, crushed tomatoes, coconut milk, and your spices. Stir everything well. Cover and cook on low for six to eight hours or high for three to four hours. When done, shred the chicken in the sauce. Stir in plain yogurt before serving. This adds creaminess. Yes, you can use chicken breasts. They will cook faster than thighs. Chicken breasts can dry out quicker. To prevent this, watch the cooking time closely. Cook them on low for about four to six hours or high for two to three hours. The taste will change slightly, but it will still be good. Serve slow cooker butter chicken over steamed basmati rice. The rice soaks up the sauce nicely. You can also serve it with naan bread. This bread is perfect for scooping up the sauce. Add plain yogurt on the side for creaminess. Fresh cilantro makes a great garnish too. Consider adding lime wedges for a zesty touch. In this guide, we explored the key ingredients for a great dish. We detailed how to prepare, cook, and add final touches for flavor. Tips helped avoid common mistakes and showed perfect ways to serve. We also discussed variations for health, diet needs, and regional styles. Lastly, we covered best storage methods to keep your meal fresh. Remember, with practice, you will master this recipe and impress everyone at the table. Enjoy cooking!

Slow Cooker Butter Chicken

Indulge in the ultimate comfort food with this Creamy Slow Cooker Butter Chicken recipe! Made with tender chicken thighs simmered in a rich coconut milk sauce and aromatic spices, this dish is a flavorful delight that's perfect for any occasion. With easy prep and the convenience of slow cooking, you can enjoy a delicious meal without the hassle. Click to explore the full recipe and bring this creamy dish to your table tonight!
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Ingredients
  

1.5 lbs chicken thighs, boneless and skinless, cut into bite-sized pieces

2 tablespoons butter

1 large onion, finely chopped

4 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 can (15 oz) coconut milk

1 cup crushed tomatoes (canned or fresh)

2 tablespoons garam masala

1 tablespoon ground cumin

1 teaspoon ground coriander

1 teaspoon turmeric

1 teaspoon chili powder (adjust for heat preference)

1 teaspoon salt

½ teaspoon black pepper

½ cup plain yogurt (for serving)

Fresh cilantro, chopped (for garnish)

Instructions
 

In a large skillet over medium heat, melt the butter. Add the chopped onion and sauté until translucent and soft, about 5-7 minutes.

    Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

      Transfer the onion mixture to the slow cooker. Add the diced chicken, crushed tomatoes, coconut milk, garam masala, cumin, coriander, turmeric, chili powder, salt, and black pepper.

        Stir everything well to ensure the chicken pieces are coated with the spices and sauce.

          Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is tender and fully cooked through.

            Once the cooking time is done, using two forks, gently shred the chicken in the slow cooker to incorporate it into the sauce.

              Before serving, stir in the plain yogurt for extra creaminess and flavor.

                Serve the butter chicken over steamed basmati rice or with naan bread. Garnish with fresh chopped cilantro for a burst of color and flavor.

                  Prep Time: 15 minutes | Total Time: 6-8 hours (slow cooking) | Servings: 4-6

                    - Presentation Tips: Serve in deep bowls with a sprinkle of cilantro on top and a dollop of yogurt on the side for that extra creamy touch. Consider placing a lime wedge on the plate for added zest.