Description
This Crockpot Butter Chicken recipe offers a rich and flavorful Indian-inspired dish prepared effortlessly in a slow cooker. Tender chicken thighs simmer in a spiced tomato sauce enriched with butter and cream, resulting in a creamy, aromatic, and comforting meal perfect for serving with warm naan and rice.
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 is recommended)
- 2 pounds boneless skinless chicken thighs
- 8 tablespoons unsalted butter (sliced into tablespoons)
- 1/2 cup heavy cream
Finishing & Serving
- 1/3 cup finely chopped cilantro (optional)
- Naan (warmed, for serving)
- Cooked rice (for serving)
Instructions
- Sauté Aromatics: Heat a large nonstick pan over medium-high heat and add the melted coconut or olive oil. Once hot, add the finely diced onion, minced garlic, and ginger paste. Sauté, stirring occasionally, until the onion turns golden and fragrant, about 3 to 6 minutes. Then add smoked paprika, ground cumin, turmeric, salt, garam masala, red pepper flakes if using, and sugar if desired. Stir constantly for 1 to 3 minutes to toast the spices and enhance their flavors. Stir in the diced tomatoes, scraping any browned bits from the pan’s bottom. Let the mixture cool slightly before transferring it to the slow cooker.
- Cook Chicken: Trim excess fat and gristle from the chicken thighs, leaving some fat for flavor. Add the chicken thighs to the slow cooker and stir to coat thoroughly with the aromatic tomato sauce. Arrange the thighs in a single layer with the smooth side down for even cooking. Cover and cook on high for 2½ to 4 hours or on low for 4 to 6 hours, until the chicken reaches an internal temperature of 165°F and is tender.
- Blend Sauce: Remove the cooked chicken from the slow cooker and chop it into bite-sized pieces. Using an immersion blender or transferring the sauce to a regular blender, purée the sauce until smooth and creamy. This step ensures a luscious texture for the final dish.
- Add Butter and Cream: Return the blended sauce to the slow cooker. Stir in the sliced butter and heavy cream until fully melted and combined, producing a rich and velvety sauce.
- Finish: Add the chopped chicken back into the sauce, stirring to coat all pieces evenly. If using, stir in the chopped cilantro for freshness and adjust seasoning with salt or spices as needed. Serve the hot butter chicken with warm naan bread and cooked rice for a satisfying meal.
Notes
- Use ginger paste for convenience, or grate fresh ginger finely if preferred.
- Garam masala can be store-bought or homemade; it is key for authentic flavor.
- Boneless, skinless chicken thighs are recommended for tenderness and flavor, but chicken breasts can be used if preferred.
- Warming naan before serving elevates the dish’s enjoyment; you can use store-bought naan heated in an oven or skillet.
- If you prefer a chunkier sauce, blend less or skip blending altogether.
- Prep Time: 15 minutes
- Cook Time: 3 hours (high) or 5 hours (low)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
Keywords: butter chicken, crockpot butter chicken, slow cooker Indian recipe, creamy chicken curry, easy Indian dinner
