Description
This Crockpot Butter Chicken recipe offers a rich and creamy Indian curry made easy with slow cooker convenience. Tender chicken thighs are simmered in a flavorful blend of tomatoes, spices, butter, and cream, resulting in a comforting dish perfect for weeknight dinners or meal prep. Garnish with fresh cilantro and serve over basmati rice or naan for a traditional experience.
Ingredients
Scale
Chicken and Aromatics
- 2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Tomato and Spice Mixture
- 1 can (14 ounces) crushed tomatoes
- 1/2 cup tomato sauce
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon ground turmeric
- 1/2 teaspoon chili powder (or to taste)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
Dairy and Garnish
- 3 tablespoons butter, cut into pieces
- 1/2 cup heavy cream
- 1/4 cup plain yogurt
- 1 tablespoon lemon juice
- Chopped fresh cilantro, for garnish
Instructions
- Prepare the base: Add the finely chopped onion, minced garlic, and grated ginger to the bottom of the crockpot, creating a flavorful aromatic layer.
- Add chicken: Place the bite-sized chicken thigh pieces evenly on top of the onion-ginger-garlic mixture in the crockpot.
- Mix tomato and spices: In a medium bowl, combine crushed tomatoes, tomato sauce, garam masala, cumin, paprika, turmeric, chili powder, salt, and black pepper. Stir thoroughly to blend the spices evenly.
- Combine and cook: Pour the tomato and spice mixture over the chicken in the crockpot. Dot the top with pieces of butter. Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken is tender and cooked through.
- Finish the sauce: During the last 30 minutes of cooking, stir in the heavy cream, plain yogurt, and lemon juice to add richness and a tangy balance. Taste and adjust seasoning as needed.
- Serve and garnish: Once cooking is complete, spoon the butter chicken into bowls, garnish with chopped fresh cilantro, and serve over basmati rice or alongside naan bread for a complete meal.
Notes
- Serve over basmati rice or with naan for a complete meal.
- For a dairy-free option, substitute coconut cream for the heavy cream and yogurt.
- This dish tastes even better the next day as the flavors deepen.
