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Crockpot Butter Chicken Recipe

Crockpot Butter Chicken Recipe
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★★★★★

5.1 from 29 reviews

This Crockpot Butter Chicken recipe offers a rich, creamy, and flavorful Indian-inspired dish that’s perfect for a hands-off dinner. Tender chicken thighs are slow-cooked in a spiced tomato sauce with butter and cream, creating a silky sauce that’s delicious served over rice with warm naan bread.

Ingredients

Scale

Base 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

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 bread, warmed
  • Cooked rice

Instructions

  1. Sauté Aromatics: Heat a large nonstick pan over medium-high heat. Add the oil and once hot, sauté the finely diced onion, minced garlic, and ginger paste, stirring occasionally until the onion is golden, about 3 to 6 minutes.
  2. Add Spices: Stir in the smoked paprika, ground cumin, turmeric, salt, garam masala, red pepper flakes (if using), and sugar (if using). Stir constantly for 1 to 3 minutes until the spices become fragrant.
  3. Add Tomatoes and Cool: Stir in the canned diced or crushed tomatoes, scraping any browned bits from the bottom of the pan. Let the mixture cool slightly before transferring the entire mixture to the slow cooker.
  4. Prepare Chicken: Trim large pieces of fat and gristle from the chicken thighs but leave some fat for flavor. Place the chicken into the slow cooker and stir to coat with the sauce. Arrange the thighs in a single layer with the smooth side down.
  5. Slow Cook: 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 tender.
  6. Blend Sauce: Remove the chicken and chop into bite-sized pieces. Use an immersion blender or transfer the sauce to a blender and blend until smooth.
  7. 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 creamy.
  8. Combine Chicken and Garnish: Add the chopped chicken back into the sauce. Stir in the finely chopped cilantro, if using. Adjust seasoning to taste.
  9. Serve: Serve the butter chicken hot over cooked rice with warmed naan bread on the side for a complete meal.

Notes

  • Note 1: Ginger paste can be substituted with freshly minced ginger for a fresher, more pungent flavor.
  • Note 2: Garam masala is a blend of ground spices common in Indian cuisine; use a good-quality blend for best flavor.
  • Note 3: Chicken thighs are preferred for their tenderness and flavor; you can use chicken breasts if desired but the texture will be less rich.
  • Note 4: Warming the naan enhances the meal and provides a delicious accompaniment for enjoying the sauce.
  • Note 5: Blending the sauce creates a smooth, velvety texture typical of butter chicken sauces, but you can leave it chunky if preferred.

Nutrition

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

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