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Creamy Slow Cooker Butter Chicken Recipe with Easy Basmati Rice and Garlic Naan

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A comforting and creamy slow cooker butter chicken served with fluffy basmati rice and warm garlic naan, perfect for cozy dinners and easy weeknight meals.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken thighs
  • 1 jar (15 oz) store-bought tikka masala sauce (e.g., Patak’s)
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter
  • 3 large garlic cloves, minced
  • 1 tablespoon fresh ginger, grated (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • Salt and black pepper to taste
  • A handful fresh cilantro, chopped (for garnish)
  • 1 1/2 cups basmati rice
  • 3 cups water
  • 1/2 teaspoon salt
  • Optional: small cinnamon stick or cardamom pods for rice
  • 2 cups all-purpose flour
  • 1 teaspoon active dry yeast
  • 3/4 cup warm water
  • 1/4 cup plain yogurt
  • 2 tablespoons olive oil or melted butter
  • 2 garlic cloves, minced (for naan)
  • 1/2 teaspoon salt
  • Optional: fresh cilantro or parsley for naan garnish

Instructions

  1. Trim excess fat from chicken thighs and pat dry. Season lightly with salt and pepper.
  2. Add chicken thighs, tikka masala sauce, minced garlic, grated ginger, ground cumin, and garam masala to the slow cooker. Stir gently to coat.
  3. Cook on low for 4 to 6 hours or on high for 2 to 3 hours until chicken is tender and easily shredded.
  4. Rinse basmati rice under cold water until water runs clear.
  5. In a medium pot, bring water and salt to a boil. Add rice and optional cinnamon stick or cardamom pods. Reduce heat to low, cover, and simmer for 15-20 minutes until water is absorbed. Remove from heat and let sit covered for 5 minutes.
  6. About 30 minutes before serving, add butter and heavy cream to the slow cooker. Stir gently to combine. Adjust salt and pepper to taste. Optionally, use an immersion blender briefly to puree part of the sauce for a silky texture.
  7. To make garlic naan dough, dissolve yeast in warm water and let sit for 5 minutes until foamy. Add yogurt, olive oil, salt, and flour. Mix until soft dough forms. Knead for 5 minutes on a floured surface until smooth. Cover and let rise for 1 hour.
  8. Divide dough into 6 equal pieces. Roll each into a tear-drop shape about 1/4 inch thick. Heat skillet over medium-high heat. Brush one side with minced garlic and place garlic-side down on skillet. Cook 2-3 minutes until bubbles form, then flip and cook another 2 minutes. Optionally brush with melted butter and sprinkle with fresh herbs.
  9. Serve butter chicken over basmati rice with warm garlic naan on the side. Garnish chicken with chopped cilantro.

Notes

Add butter and cream near the end to keep sauce velvety. Rinse rice thoroughly for fluffy grains. Use fresh garlic and ginger for best flavor. Avoid overcooking chicken to prevent dryness. For gluten-free, use gluten-free flour for naan or skip naan. For dairy-free, substitute coconut cream for heavy cream and olive oil for butter. Sauce can be pureed partially for silky texture. Leftovers keep well refrigerated for 3 days or frozen for 2 months.

Nutrition

Keywords: butter chicken, slow cooker, tikka masala, basmati rice, garlic naan, creamy curry, easy dinner, comfort food, Indian recipe

Find it online: https://snappyspoon.com/creamy-slow-cooker-butter-chicken-recipe-with-easy-basmati-rice-and-garlic-naan/