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Crockpot Butter Chicken Recipe

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★★★★★

4.6 from 130 reviews

This Crockpot Butter Chicken recipe combines tender chicken thighs slow-cooked in a rich, creamy, and flavorful tomato-based sauce infused with a blend of aromatic spices. Perfectly suited for a comforting meal, it is served traditionally with warm naan and cooked rice for soaking up the luscious sauce.

Ingredients

Scale

Spices and Aromatics

  • 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
  • 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 recommended)
  • 2 pounds boneless skinless chicken thighs
  • 8 tablespoons unsalted butter (sliced into tablespoons)
  • 1/2 cup heavy cream

Garnish and Serving

  • 1/3 cup finely chopped cilantro (optional)
  • Naan (warmed, for serving)
  • Cooked rice (for serving)

Instructions

  1. Sauté Aromatics: Heat a large nonstick pan over medium-high heat and add the melted coconut or olive oil. Once hot, add the finely diced onion, minced garlic, and ginger paste. Sauté, stirring occasionally, until the onions turn golden, about 3 to 6 minutes. Add the smoked paprika, ground cumin, ground turmeric, salt, garam masala, red pepper flakes (if using), and sugar (if using). Stir constantly for 1 to 3 minutes until the spices become fragrant. Then stir in the diced tomatoes, scraping any browned bits from the bottom of the pan. Allow the mixture to cool slightly before transferring it to the slow cooker.
  2. Cook Chicken: Trim excess fat and gristle from the chicken thighs, leaving some fat for flavor. Add the chicken thighs to the slow cooker and stir gently to coat them evenly with the sautéed tomato and spice mixture. Arrange the thighs in a single layer with the smooth side down. Cover and cook on high for 2-1/2 to 4 hours or on low for 4 to 6 hours, until the chicken reaches an internal temperature of 165°F.
  3. Blend Sauce: Remove the cooked chicken from the slow cooker and chop it into bite-sized pieces. Using an immersion blender, purée the sauce until smooth directly in the slow cooker, or transfer the sauce to a standard blender for pureeing, then return it to the slow cooker.
  4. Add Butter and Cream: Stir the sliced unsalted butter and heavy cream into the blended sauce inside the slow cooker until fully combined and the sauce is smooth and creamy.
  5. Finish: Add the chopped chicken back into the creamy sauce and stir to combine. If desired, stir in the finely chopped cilantro. Adjust seasoning to taste and serve the butter chicken hot alongside warm naan bread and cooked rice.

Notes

  • Ginger paste can be substituted with freshly grated ginger if preferred.
  • Use garam masala from a trusted source for authentic flavor; it is a key spice blend in this dish.
  • Chicken thighs are preferred over breasts for their juiciness and flavor in slow cooking.
  • Warming naan bread before serving enhances the experience of dipping into the sauce.
  • Using an immersion blender allows for easy sauce purée without transferring hot liquids; alternatively, a countertop blender can be used in batches.

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

Find it online: https://zarameals.com/crockpot-butter-chicken-recipe-2/