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Crockpot Butter Chicken

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A simplified and comforting version of the classic Indian Butter Chicken, made easily in a crockpot.

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)
  • Salt and pepper to taste
  • Fresh cilantro, for garnish
  • Cooked basmati rice or naan bread, for serving

Instructions

  1. Layer the Chicken: Place the chicken thighs at the bottom of the crockpot.
  2. Combine Aromatics: In a medium mixing bowl, combine the chopped onions, minced garlic, and grated ginger. Spread evenly over the chicken.
  3. Add the Tomato Purée: Pour the tomato puree over the chicken and onion mixture.
  4. Whisk the Creamy Sauce: Whisk together coconut milk, butter, garam masala, cumin, coriander, paprika, turmeric, red chili powder (if using), and salt/pepper.
  5. Pour the Sauce Over Chicken: Pour the coconut milk mixture over the chicken and onion layer in the crockpot.
  6. Set and Forget: Cover and cook on low for 6-8 hours or high for 3-4 hours.
  7. Shred and Mix: Shred the chicken and stir it back into the sauce.
  8. Plate and Garnish: Serve over cooked basmati rice or naan, garnished with fresh cilantro.

Notes

For extra creaminess, consider adding more butter or a splash of cream before serving. Adjust spice levels to taste.

Nutrition

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

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