Description
This Crockpot Butter Chicken recipe offers a rich and creamy Indian-inspired dish that’s effortlessly prepared in a slow cooker. Tender chicken thighs simmered in a fragrant sauce made with aromatic spices, garlic, ginger, tomatoes, butter, and cream, making it perfect for a comforting family meal served alongside naan or rice.
Ingredients
Scale
Chicken
- 2 lbs boneless skinless chicken thighs
Sauce
- 1 large yellow onion, finely diced
- 1 tablespoon ginger paste
- 1 tablespoon minced garlic
- 1 (14.5-ounce) can diced tomatoes
- 1 tablespoon melted coconut oil (or olive oil)
- 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)
- 8 tablespoons unsalted butter
- ½ cup heavy cream
Garnish & Serving
- 1/3 cup finely chopped cilantro (optional)
- Naan (warmed, for serving)
- Cooked rice (for serving)
Instructions
- Prepare the sauce: In a pan, sauté the finely diced onions, minced garlic, and ginger paste in the melted coconut or olive oil over medium heat until fragrant and the onions are translucent, about 5-7 minutes. Then, stir in the smoked paprika, ground cumin, ground turmeric, salt, garam masala, red pepper flakes (if using), and diced tomatoes. Cook the mixture for another 3-5 minutes to allow the spices to bloom and the sauce to thicken slightly.
- Add chicken to crockpot: Transfer the prepared sauce to the crockpot and add the boneless skinless chicken thighs, coating them well in the sauce. Cover and cook on high for 2½ to 4 hours or on low for 4 to 6 hours until the chicken reaches an internal temperature of 165°F and is tender.
- Blend the sauce: Remove the cooked chicken pieces temporarily from the crockpot. Using an immersion blender or transferring to a blender, purée the sauce until smooth, creating a creamy base for the butter chicken.
- Finish the sauce and combine: Return the blended sauce to the crockpot and stir in the unsalted butter and heavy cream until fully combined and silky. Add the chicken pieces back into the sauce and stir gently to coat. Heat through for about 10 minutes on low.
- Serve: Garnish with finely chopped cilantro if desired. Serve the butter chicken hot alongside warm naan bread or cooked rice for a complete meal.
Notes
- For a spicier version, increase the red pepper flakes or add fresh chili.
- Heavy cream can be substituted with coconut cream for a dairy-free option, but this will alter the flavor slightly.
- Make sure the chicken reaches an internal temperature of 165°F for safety.
- Leftovers keep well refrigerated for up to 3 days and freeze well for up to 2 months.
- Warming the naan before serving enhances the meal experience.
