📖 Instructions

1. Prepare the chicken: Trim any excess fat from the boneless, skinless chicken thighs. Cut the chicken into 1 to 1.5-inch bite-sized pieces. Pat them dry with paper towels. This helps the chicken absorb flavors better.
2. Combine sauce ingredients: In a medium bowl, whisk together the crushed tomatoes (from a can, or use pureed fresh tomatoes), heavy cream, melted unsalted butter, minced garlic, grated fresh ginger, garam masala, ground cumin, ground coriander, turmeric, paprika, and a pinch of cayenne pepper (if you like a little heat). Stir until all ingredients are well combined and the mixture is smooth. Don't worry if it looks a bit thick; it will thin out as it cooks.
3. Add chicken to slow cooker: Place the diced chicken pieces evenly at the bottom of your 6-quart or larger slow cooker. Spread them out in a single layer if possible, though a slight overlap is fine.
4. Pour sauce over chicken: Carefully pour the prepared sauce mixture over the chicken in the slow cooker. Ensure the chicken is mostly submerged and coated by the sauce. A spatula can help scrape every bit of that delicious sauce into the pot.
5. Cook on low: Cover the slow cooker with its lid. Set the cooking time for 4 to 6 hours on the LOW setting. Avoid lifting the lid during cooking, as this releases heat and prolongs the cooking time. The goal is tender, fall-apart chicken.
6. Check for doneness: After 4 hours, check the chicken for tenderness. It should be very easy to shred with a fork. If it's not quite there, continue cooking for another hour. Some slow cookers run hotter than others, so trust your chicken's texture.
7. Stir in yogurt (optional but recommended): If using, once the chicken is cooked through and tender, stir in the plain Greek yogurt. This adds a lovely tang and extra creaminess. Stir it in gently until fully incorporated. You can also add a tablespoon or two of sugar at this point if you prefer a slightly sweeter butter chicken, though I find the tomatoes and cream provide enough balance.
8. Taste and adjust seasoning: Taste the butter chicken. Adjust salt and pepper as needed. Sometimes a tiny bit more garam masala can really make the flavors pop. If it's too thick, you can thin it with a splash of hot water or chicken broth, but it's usually perfect.
9. Garnish and serve: Ladle the hot butter chicken over fluffy basmati rice or serve with warm naan bread for dipping. Garnish with fresh cilantro, if desired. Seriously, it's so good, your kitchen will smell amazing, and you'll feel like a gourmet chef with minimal effort! Enjoy every single, delectable bite.