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Crockpot Butter Chicken

Crockpot Butter Chicken: Comforting Curry Made Easy

Crockpot Butter Chicken is a creamy, spiced tomato delight that's easy to make and comforting.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Indian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pounds Boneless Skinless Chicken Thighs Chicken breasts can be used if preferred.
For the Aromatics
  • 1 cup Onion Adds sweetness; yellow or sweet onions work best.
  • 4 cloves Garlic Minced; adjust to taste.
  • 1 tablespoon Fresh Ginger Grated; can substitute with ground ginger.
For the Sauce
  • 15 oz Tomato Puree Savory base; canned tomatoes can work if blended.
  • 1 cup Coconut Milk Adds creaminess; can substitute with heavy cream.
  • ½ cup Unsalted Butter Enhances sauce richness.
  • 2 tablespoons Garam Masala Main flavor component; can use curry powder.
  • 1 tablespoon Ground Cumin Optional.
  • 1 tablespoon Ground Coriander Can be omitted.
  • 1 teaspoon Paprika Smoky paprika is a tasty twist.
  • 1 teaspoon Turmeric Optional.
  • 1 teaspoon Red Chili Powder Optional; adjust to taste.
  • Salt and Pepper To taste.
For Garnishing and Serving
  • Fresh Cilantro For garnish; optional.
  • Basmati Rice or Naan Bread For serving.

Equipment

  • Crockpot

Method
 

Step-by-Step Instructions for Crockpot Butter Chicken
  1. Begin by placing the boneless skinless chicken thighs at the bottom of your crockpot.
  2. Chop the onion, mince the garlic, and grate the fresh ginger. Mix these aromatic ingredients together, then spread the mixture over the chicken thighs.
  3. Open the can of tomato puree and pour it evenly over the chicken and onion mixture.
  4. In a separate bowl, whisk together the coconut milk, unsalted butter, garam masala, ground cumin, ground coriander, paprika, turmeric, red chili powder, and a pinch of salt and pepper until smooth.
  5. Pour the freshly mixed sauce over the chicken and aromatics.
  6. Cover the crockpot with its lid and set it to cook on low for 6 to 8 hours or on high for 3 to 4 hours.
  7. Once the cooking time is up, use two forks to shred the chicken directly in the sauce.
  8. Scoop the shredded butter chicken onto plates or into bowls, serving it over fluffy basmati rice or alongside warm naan. Garnish with fresh cilantro.

Nutrition

Serving: 1cupCalories: 450kcalCarbohydrates: 20gProtein: 30gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 95mgSodium: 600mgPotassium: 700mgFiber: 3gSugar: 5gVitamin A: 10IUVitamin C: 8mgCalcium: 4mgIron: 15mg

Notes

Avoid using chicken breasts without monitoring; they're leaner and can dry out. Whisk sauce ingredients thoroughly for a velvety finish. Add vegetables during the last hour for nutrition and color. Store leftovers in an airtight container for up to 3 days.

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