This slow-cooked butter chicken layers toasted garam masala, cumin, coriander, and turmeric into a rich tomato base until the kitchen smells like an Indian restaurant kitchen at rush hour. Chicken thighs go in whole, then get shredded into tender bite-sized pieces once they've soaked up hours of that spiced sauce. A quick blend smooths everything into a silky, restaurant-style texture, and cream stirred in at the end gives it that classic glossy, luxurious finish. Because you're building the seasoning yourself from individual spices rather than a pre-made paste or jarred sauce, this version gives you full control over how much salt goes in — making it a smart pick if you're keeping an eye on your sodium intake. Ladle it over basmati rice with a scatter of fresh cilantro, and it's the kind of cozy, low-effort dinner that still tastes like it took all day.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Melt 1 tbsp of the butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Add the garam masala, cumin, coriander, paprika, turmeric, cayenne, salt, and black pepper and stir for 30 seconds, until the spices are toasted and coat the onion mixture.
Transfer the onion-spice mixture to the insert of a 6-quart slow cooker. Pour in the crushed tomatoes and stir to combine. Nestle the chicken thighs into the sauce in a single layer, pressing them down so they are mostly submerged.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
