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Crockpot Butter Chicken

Crockpot Butter Chicken
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Rich, creamy, and full of warm spice, this Crockpot Butter Chicken is simple to prepare and perfect for busy days.

Ingredients

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  • 2 lb boneless, skinless chicken thighs, cut into chunks
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 can (14–15 oz) tomato sauce or crushed tomatoes
  • 2 tablespoons tomato paste
  • 4 tablespoons unsalted butter (or ghee)
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon sweet paprika
  • 1/2 to 1 teaspoon chili powder or cayenne (to taste)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 tablespoon brown sugar or honey (optional)
  • 1 teaspoon dried fenugreek leaves (kasoori methi), crushed (optional)
  • 1/2 cup heavy cream (or coconut cream for dairy-free)
  • Juice of 1/2 lemon
  • Fresh cilantro, chopped (for garnish)
  • Cooked basmati rice or warm naan, for serving

Instructions

  1. In the slow cooker, add onion, garlic, ginger, tomato sauce, tomato paste, garam masala, cumin, coriander, turmeric, paprika, chili, salt, pepper, and brown sugar (if using). Stir well.
  2. Add chicken pieces and dot the top with butter. Stir to coat the chicken in the sauce.
  3. Cover and cook on Low for 4–6 hours or on High for 2–3 hours, until the chicken is tender.
  4. Stir in cream (or coconut cream), lemon juice, and fenugreek leaves (if using). Cover and cook on High for 10–15 minutes more.
  5. Adjust salt, heat, and sweetness to taste. Garnish with cilantro and serve with rice or naan.

Notes

For a thicker sauce, cook uncovered for the last 15 minutes after adding cream. Use thighs for best tenderness.

Nutrition

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

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