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Crockpot Butter Chicken Recipe

Crockpot Butter Chicken Recipe
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★★★★★

5 from 25 reviews

This Crockpot Butter Chicken is a rich, creamy, and flavorful Indian-inspired dish made with tender chicken thighs simmered in a spiced tomato and butter sauce. Slow-cooking the ingredients allows the flavors to meld beautifully, resulting in a comforting and satisfying meal that’s perfect served with warm naan or rice.

Ingredients

Scale

Base Ingredients

  • 1 tablespoon melted coconut oil (or olive oil)
  • 1 large yellow onion, finely diced (about 1 1/2 cups)
  • 1 tablespoon ginger paste
  • 1 tablespoon minced garlic

Spices

  • 1 1/4 teaspoons smoked paprika
  • 1 1/4 teaspoons ground cumin
  • 1 1/4 teaspoons ground turmeric
  • 1 1/4 teaspoons salt
  • 2 1/4 teaspoons garam masala
  • 1/8 teaspoon red pepper flakes (optional)
  • 1 teaspoon sugar (optional)

Main Ingredients

  • 1 (14.5-ounce) can diced tomatoes (or crushed; fire-roasted preferred)
  • 2 pounds boneless skinless chicken thighs
  • 8 tablespoons unsalted butter, sliced into tablespoons
  • 1/2 cup heavy cream
  • 1/3 cup finely chopped cilantro (optional)

To Serve

  • Warm naan bread (optional)

Instructions

  1. Prepare the base: In a skillet, heat melted coconut or olive oil over medium heat. Add the finely diced onion and sauté until translucent and starting to brown, about 5-7 minutes. Stir in ginger paste and minced garlic, cooking for another 1-2 minutes until fragrant.
  2. Add spices: Sprinkle in smoked paprika, ground cumin, ground turmeric, salt, garam masala, red pepper flakes (if using), and sugar (if using). Stir well to coat the onions and let spices toast for 1 minute to release their aromas.
  3. Combine ingredients in crockpot: Transfer the sautéed onion and spice mixture into the crockpot. Add the canned diced tomatoes along with their juices. Stir to combine thoroughly.
  4. Add chicken: Place the boneless skinless chicken thighs into the crockpot, submerging them into the tomato and spice base. Arrange the sliced butter evenly on top of the chicken.
  5. Cook: Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
  6. Finish with cream and cilantro: About 15 minutes before serving, stir in the heavy cream and chopped cilantro. Let the sauce heat through gently, blending all the flavors.
  7. Serve: Serve the butter chicken hot, accompanied by warmed naan bread or steamed basmati rice for a complete meal.

Notes

  • Note 1: Ginger paste can be substituted with freshly grated ginger if you prefer a fresher taste.
  • Note 2: Garam masala can be store-bought or homemade; it is a blend of warming spices central to the dish’s flavor.
  • Note 3: Boneless skinless chicken thighs are preferred for their tenderness and flavor; you can also use chicken breasts but they may be less juicy.
  • Note 4: Serving with naan bread is traditional and helps scoop up the rich sauce.

Nutrition

Keywords: Crockpot Butter Chicken, Slow Cooker Butter Chicken, Indian Butter Chicken, Creamy Butter Chicken, Comfort Food, Easy Indian Recipe

Find it online: https://bitesizedbenny.com/crockpot-butter-chicken-recipe/