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Crockpot Butter Chicken Recipe

Crockpot Butter Chicken Recipe
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★★★★★

5.1 from 24 reviews

This Crockpot Butter Chicken recipe delivers a rich and creamy Indian-inspired dish that is simple to prepare and perfect for slow cooking. Tender boneless chicken thighs are cooked in a spiced tomato-based sauce, then blended to a smooth finish and enriched with butter and cream. Serve with warm naan and fluffy rice for a comforting and flavorful meal.

Ingredients

Scale

Main 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
  • 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 (14.5-ounce) can diced tomatoes (or crushed, fire-roasted preferred)
  • 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)

For Serving

  • Warm naan bread
  • Cooked rice

Instructions

  1. Sauté Aromatics: Heat a large nonstick pan over medium-high heat and add the melted coconut or olive oil. Once hot, sauté the finely diced onion, minced garlic, and ginger paste, stirring occasionally until the mixture turns golden and fragrant, about 3 to 6 minutes. Add smoked paprika, ground cumin, ground turmeric, salt, garam masala, red pepper flakes (if using), and sugar (if using). Stir constantly for 1 to 3 minutes to toast the spices. Then stir in the diced tomatoes, scraping the bottom of the pan to incorporate all flavors. Let the mixture cool slightly before transferring it to the slow cooker.
  2. Cook Chicken: Trim any large pieces of fat and gristle from the boneless skinless chicken thighs but leave some fat for extra flavor. Add the chicken thighs to the slow cooker and stir well to coat them evenly in the aromatic tomato sauce. Arrange the chicken in a single layer, smooth side down. Cover 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 fully cooked.
  3. Blend Sauce: Carefully remove the cooked chicken from the slow cooker and chop it into bite-sized pieces. Use an immersion blender directly in the slow cooker or transfer the sauce to a regular blender and purée until smooth and creamy. This step creates the signature silky butter chicken sauce texture.
  4. Add Butter and Cream: Pour the pureed sauce back into the slow cooker if removed. Stir in the sliced unsalted butter and heavy cream thoroughly until the butter melts and the sauce is rich and smooth.
  5. Finish and Serve: Add the chopped chicken back into the creamy sauce and mix to combine. Stir in the finely chopped cilantro if using, and adjust seasoning with additional salt or spices as desired. Serve the crockpot butter chicken hot with warm naan bread and cooked rice for a complete meal.

Notes

  • Ginger paste can be substituted with 1 tablespoon of freshly grated ginger if preferred.
  • Use garam masala to add warm, distinctive Indian spices; it can be found in most grocery stores or online.
  • Chicken thighs are preferred for juiciness and flavor, but chicken breasts can be used if desired.
  • Warm the naan in the oven or on a skillet before serving to enhance texture and aroma.
  • Blending the sauce smooth is key to achieving the classic butter chicken texture; use an immersion blender directly in the slow cooker for ease.

Nutrition

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

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