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Crockpot Butter Chicken

Crockpot Butter Chicken: Creamy Comfort for Busy Nights

Experience the rich flavors of Crockpot Butter Chicken, a creamy Indian delight perfect for busy schedules.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons coconut oil or olive oil any neutral oil works
  • 1.5 cups large yellow onion, finely diced softens and enhances aroma
  • 1 tablespoon ginger paste fresh grated ginger can be substituted
  • 1 tablespoon minced garlic garlic powder can be used
  • 1.25 teaspoons smoked paprika regular paprika with a pinch of liquid smoke can be used
  • 1.25 teaspoons ground cumin essential for classic curry flavor
  • 1.25 teaspoons ground turmeric crucial for traditional flavor
  • 1.25 teaspoons salt adjust according to taste
  • 2.25 teaspoons garam masala essential for authenticity
  • 0.125 teaspoons red pepper flakes optional for heat
  • 1 teaspoon sugar optional to balance acidity
  • 1 can (14.5 ounces) diced tomatoes, fire-roasted fresh chopped tomatoes can substitute
For the Chicken
  • 2 pounds boneless skinless chicken thighs recommended for tenderness
For the Creamy Finish
  • 8 tablespoons unsalted butter, sliced important for texture
  • 0.5 cups heavy cream crucial for creamy sauce
  • 0.33 cups fresh cilantro, finely chopped optional garnish

Equipment

  • Crockpot
  • Skillet

Method
 

Step‑By‑Step Instructions
  1. Heat 2 tablespoons of coconut oil or olive oil in the Crockpot's sauté setting or a skillet over medium heat.
  2. Add 1-1/2 cups of finely diced yellow onion and cook for 5 to 7 minutes until soft and translucent.
  3. Stir in 1 tablespoon of ginger paste and 1 tablespoon of minced garlic, cooking for an additional minute.
  4. Mix in 1-1/4 teaspoons each of smoked paprika, ground cumin, ground turmeric, and salt, along with 2-1/4 teaspoons of garam masala, and cook for about 2 minutes.
  5. Add one can of diced fire-roasted tomatoes and stir well to combine.
  6. Gently place 2 pounds of boneless skinless chicken thighs into the Crockpot and ensure they are coated in the sauce.
  7. Cover the Crockpot and set it to low for 6 to 8 hours or high for 3 to 4 hours.
  8. Once the chicken is tender, stir in 8 tablespoons of sliced unsalted butter and 1/2 cup of heavy cream.
  9. Garnish with 1/3 cup of finely chopped fresh cilantro and serve with naan or rice.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 20gProtein: 30gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 120mgSodium: 800mgPotassium: 700mgFiber: 2gSugar: 5gVitamin A: 900IUVitamin C: 5mgCalcium: 50mgIron: 3mg

Notes

This dish is meal prep-friendly and ideal for leftovers.

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