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Crockpot Butter Chicken Recipe

Crockpot Butter Chicken Recipe
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★★★★★

5.1 from 7 reviews

A rich and creamy Crockpot Butter Chicken recipe that combines tender chicken thighs simmered in a fragrant tomato and spice sauce, finished with butter and cream for a comforting and flavorful meal perfect for any day.

Ingredients

Scale

Oil and Aromatics

  • 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)

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. Add the melted coconut or olive oil. Once the oil is hot, add the finely diced onion, minced garlic, and ginger paste. Sauté, stirring occasionally, until the onions turn golden, about 3 to 6 minutes.
  2. Add spices and tomatoes: Sprinkle in smoked paprika, ground cumin, turmeric, salt, garam masala, red pepper flakes (if using), and sugar (if using). Stir the mixture constantly for 1 to 3 minutes until fragrant. Pour in the diced or crushed tomatoes, scraping the bottom of the pan to loosen any stuck bits. Allow the mixture to cool slightly.
  3. Transfer to slow cooker and add chicken: Transfer the sautéed mixture into the slow cooker. Trim any large pieces of fat and gristle from the chicken thighs, leaving some fat for flavor. Add the chicken thighs to the slow cooker and stir to coat them in the sauce. Arrange the chicken in a single layer with the smooth side down.
  4. Cook the chicken: Cover and cook on high for 2.5 to 4 hours or low for 4 to 6 hours, until the chicken reaches an internal temperature of 165°F (74°C).
  5. Blend the sauce: Remove the cooked chicken from the slow cooker and chop into bite-sized pieces. Use an immersion blender in the slow cooker or transfer the sauce to a regular blender and purée until smooth.
  6. Add butter and cream: Return the blended sauce to the slow cooker. Stir in the sliced butter and heavy cream until fully combined and the sauce is smooth and rich.
  7. Finish and serve: Add the chopped chicken back into the sauce and stir in the chopped cilantro if using. Adjust seasoning to taste. Serve hot with cooked rice and warmed naan bread for a complete meal.

Notes

  • Note 1: Fresh ginger paste can be substituted with freshly grated ginger if unavailable.
  • Note 2: Garam masala adds warmth and aroma; adjust quantity to preference.
  • Note 3: Boneless skinless chicken thighs are preferred for tenderness and flavor.
  • Note 4: Warm naan bread enhances the meal and is perfect for dipping.
  • Note 5: Blending the sauce ensures a smooth, creamy texture typical of butter chicken.

Nutrition

Keywords: butter chicken, crockpot recipes, slow cooker, Indian cuisine, creamy chicken, easy dinner, comforting meal

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