Description
Crockpot Butter Chicken combines tender chicken thighs with a smooth tomato sauce, fragrant Indian spices, butter, and cream. The slow cooker handles most of the work, making this comforting curry a practical choice for family dinners and meal preparation.
Ingredients
1 tablespoon melted coconut oil or olive oil
1 large yellow onion, finely diced
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
1 can diced or crushed tomatoes, 14.5 ounces
2 pounds boneless, skinless chicken thighs
8 tablespoons unsalted butter, sliced
1/2 cup heavy cream
1/3 cup finely chopped fresh cilantro, optional
Cooked rice, for serving
Warm naan bread, for serving
Instructions
1. Heat the coconut oil or olive oil in a large nonstick skillet over medium-high heat.
2. Add the diced onion and cook until softened and lightly golden.
3. Stir in the garlic and ginger, then cook for about 1 minute.
4. Add the smoked paprika, cumin, turmeric, salt, garam masala, sugar, and optional red pepper flakes.
5. Cook the spices for 1 to 3 minutes, stirring constantly, until fragrant.
6. Pour in the tomatoes and scrape any browned bits from the bottom of the skillet.
7. Allow the tomato mixture to cool slightly, then transfer it to a 6-quart slow cooker.
8. Trim large pieces of fat or gristle from the chicken thighs while leaving a small amount of fat for flavor.
9. Add the chicken thighs to the slow cooker and turn them until fully coated with the tomato mixture.
10. Arrange the chicken in a single layer, cover, and cook on High for 2 1/2 to 4 hours or on Low for 4 to 6 hours.
11. Check that the thickest part of the chicken reaches an internal temperature of 165 degrees Fahrenheit.
12. Remove the cooked chicken from the slow cooker and cut it into bite-sized pieces.
13. Blend the sauce with an immersion blender until smooth, or carefully transfer it to a countertop blender.
14. Return the blended sauce to the slow cooker.
15. Add the sliced butter and heavy cream, then stir until the sauce becomes smooth and creamy.
16. Return the chopped chicken to the sauce and mix until evenly coated.
17. Stir in the fresh cilantro if desired and adjust the seasoning to taste.
18. Serve the Crockpot Butter Chicken hot with cooked rice and warm naan bread.
Notes
Chicken thighs stay juicier than chicken breasts during slow cooking and provide the best texture.
Do not omit the garam masala because it creates the signature flavor of the dish.
Prepared ginger paste and minced garlic can reduce preparation time.
Allow the sauce to cool slightly before blending to reduce the risk of splashing or steam buildup.
When using a countertop blender, avoid overfilling the container and cover the lid with a folded kitchen towel.
Add a small splash of water or cream if the finished sauce becomes too thick.
Store leftovers in an airtight container in the refrigerator for 3 to 5 days.
Freeze cooled Crockpot Butter Chicken in a freezer-safe container for up to 3 months.
Thaw frozen butter chicken overnight in the refrigerator before reheating.
Reheat gently on the stovetop or in the microwave, stirring occasionally and adding water or cream as needed.
- Prep Time: 25 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 640
- Sugar: 2 g
- Sodium: 3329 mg
- Fat: 39 g
- Saturated Fat: 20 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 10.83 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 423 mg