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Crockpot Butter Chicken Recipe

Crockpot Butter Chicken Recipe
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★★★★★

4.9 from 17 reviews

This Crockpot Butter Chicken recipe is a flavorful and comforting Indian-inspired dish made easy by slow cooking tender chicken thighs in a spiced tomato sauce, finished with creamy butter and heavy cream. Perfect for a hands-off dinner, it delivers rich, aromatic flavors with minimal effort.

Ingredients

Scale

Base Ingredients

  • 1 tablespoon melted coconut oil (or olive oil)
  • 1 large yellow onion, finely diced (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)

Other 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
  • 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, ginger paste, and minced garlic. Sauté while stirring occasionally until the onions are golden and softened, about 3 to 6 minutes. Add smoked paprika, ground cumin, turmeric, salt, garam masala, red pepper flakes (if using), and sugar (if using). Stir constantly for 1 to 3 minutes until the spices are fragrant. Add the diced tomatoes, scrape the bottom of the pan to release any browned bits, then let the mixture cool slightly.
  2. Transfer to Slow Cooker: Pour the sautéed aromatic and spice mixture into the slow cooker, spreading it evenly.
  3. Prepare Chicken: Trim large pieces of fat and gristle from the chicken thighs but retain some fat for flavor. Add the chicken thighs to the slow cooker and stir to coat thoroughly with the sauce. Arrange the chicken in a single layer, smooth side down.
  4. Cook Chicken: Cover the slow cooker 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 and is tender.
  5. Blend Sauce: Remove chicken from the slow cooker and chop into bite-sized pieces. Using an immersion blender, purée the sauce in the slow cooker until smooth. Alternatively, transfer sauce to a blender and blend until smooth.
  6. Add Butter and Cream: Return the blended sauce to the slow cooker if blended outside. Stir in the sliced unsalted butter and heavy cream until fully combined and the sauce is smooth and creamy.
  7. Finish the Dish: Add the chopped chicken pieces back into the sauce. Stir in finely chopped cilantro if using. Taste and adjust seasoning as needed. Serve the butter chicken hot with cooked rice and warmed naan bread.

Notes

  • Use fresh ginger paste or freshly grated ginger for best flavor.
  • Garam masala can be store-bought or homemade; it adds a warm and complex aroma.
  • Chicken thighs are preferred for tenderness and flavor, but chicken breasts can be used if preferred.
  • Warming naan before serving adds a perfect accompaniment to soak up the sauce.
  • If the sauce is too thick after blending, add a splash of water or chicken broth to reach desired consistency.

Nutrition

Keywords: crockpot butter chicken, slow cooker Indian chicken, easy butter chicken, crockpot Indian recipe, creamy chicken curry

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