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Crockpot Butter Chicken

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A delicious and easy slow-cooked dish that brings the flavors of Indian cuisine to your home.

Ingredients

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  • 2 lbs boneless skinless chicken thighs
  • 1 cup onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon ginger, freshly grated
  • 1 can (15 oz) tomato puree
  • 1 cup coconut milk
  • 1/2 cup unsalted butter
  • 2 tablespoons garam masala
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • 1 teaspoon red chili powder (optional for heat)
  • Salt and pepper to taste
  • Fresh cilantro, for garnish
  • Cooked basmati rice or naan bread, for serving

Instructions

  1. Begin by placing the chicken thighs at the bottom of the crockpot.
  2. In a medium mixing bowl, combine the chopped onions, minced garlic, and grated ginger. Mix well and spread this mixture evenly over the chicken in the crockpot.
  3. Pour the tomato puree over the chicken and onion mixture, ensuring that the chicken is well covered.
  4. In another bowl, whisk together the coconut milk, butter, garam masala, cumin, coriander, paprika, turmeric, red chili powder (if using), and salt and pepper. Mix until well combined.
  5. Pour the coconut milk mixture over the chicken and onion layer in the crockpot, ensuring even distribution.
  6. Cover the crockpot with its lid and set it to cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shredded.
  7. Once cooking time is complete, shred the chicken using two forks and stir it back into the sauce to incorporate the flavors.
  8. Serve the butter chicken over cooked basmati rice or with warm naan bread. Garnish with freshly chopped cilantro.

Notes

For a vegetarian version, substitute chicken with chickpeas or paneer. Adjust spices to your preference.

Nutrition

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

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