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Indian cuisine has woven its way into the hearts and stomachs of food lovers around the world. Renowned for its vibrant flavors, rich aromas, and a diverse array of dishes, Indian cooking has become a staple in many households. One dish that stands out and has gained widespread acclaim is Butter Chicken, or Murgh Makhani. This rich, creamy dish marries tender chicken in a luscious tomato-based sauce, making it an irresistible meal that delights the palate.

Slow Cooker Indian Butter Chicken

Indulge in the rich flavors of homemade Creamy Slow Cooker Indian Butter Chicken! This simple recipe requires minimal prep and lets your slow cooker do all the work. Juicy chicken thighs simmer with aromatic spices, tomatoes, and a velvety cream sauce for the ultimate comfort dish. Perfect over basmati rice or with warm naan, it's a crowd-pleaser that delivers authentic taste. Garnish with fresh cilantro for an extra touch. Enjoy a delightful meal everyone will love!
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Ingredients
  

2 lbs (900 g) boneless, skinless chicken thighs, cut into bite-sized pieces

1 medium onion, finely chopped

4 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 can (14 oz) crushed tomatoes

1 tablespoon tomato paste

1 ½ cups heavy cream

1 tablespoon sugar

1 tablespoon garam masala

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon turmeric

½ teaspoon chili powder

1 teaspoon salt (adjust to taste)

4 tablespoons unsalted butter

Fresh cilantro leaves for garnish

Cooked basmati rice or naan for serving

Instructions
 

Prepare the Chicken: In a slow cooker, combine the chicken thighs, chopped onion, garlic, ginger, crushed tomatoes, tomato paste, sugar, garam masala, cumin, coriander, turmeric, chili powder, and salt. Mix well to ensure the chicken is evenly coated with the spices and ingredients.

    Add Butter: Cut the unsalted butter into small pieces and scatter them on top of the chicken mixture in the slow cooker.

      Cook: Cover and cook on low for 6 to 8 hours or on high for 4 to 5 hours, until the chicken is tender and the flavors are well combined.

        Add Cream: About 30 minutes before serving (in the last 30 minutes of cooking), stir in the heavy cream. Allow it to heat through and meld with the sauce.

          Serve: Once cooked, taste and adjust seasoning if necessary. Serve hot over basmati rice or with naan, and garnish with fresh cilantro leaves for a burst of flavor.

            Enjoy: Dig in and relish the rich, creamy delight that is homemade Indian Butter Chicken!

              Prep Time: 15 minutes | Total Time: 8 hours | Servings: 6