Crockpot Butter Chicken
A delicious and easy Crockpot Butter Chicken recipe that features tender chicken in a creamy, flavorful sauce, perfect for busy days.
Ingredients
For the dish
- 1 tablespoon melted coconut oil
- 1 large yellow onion (finely diced)
- 1 tablespoon ginger paste
- 1 tablespoon minced garlic
- 1.25 teaspoons smoked paprika
- 1.25 teaspoons ground cumin
- 1.25 teaspoons ground turmeric
- 1.25 teaspoons salt
- 2.25 teaspoons garam masala
- 1/8 teaspoon red pepper flakes (optional)
- 1 teaspoon sugar (optional)
- 1 14.5-ounce can diced tomatoes
- 2 pounds boneless skinless chicken thighs
- 8 tablespoons unsalted butter (sliced into tablespoons)
- 1/2 cup heavy cream
- 1/3 cup finely chopped cilantro (optional)
For serving
- Naan (warmed) For serving
- Cooked rice For serving
Instructions
Preparation
- Heat coconut oil in a pan over medium-high heat. Sauté diced onion, garlic, and ginger until golden brown.
- Add smoked paprika, cumin, turmeric, salt, and garam masala; cook until fragrant.
- Stir in diced tomatoes and transfer this mixture to the crockpot.
- Add chicken thighs into the pot, ensuring they are coated with the sauce.
Cooking
- Cook on high for 2 ½ – 4 hours or low for 4 – 6 hours until the chicken is cooked through.
- Remove the chicken, chop into bite-sized pieces, and blend the sauce until smooth in the crockpot.
- Return the chicken to the sauce along with butter and cream; stir until combined.
Serving
- Serve hot with naan and rice, and garnish with finely chopped cilantro if desired.
Notes
For extra warmth, add more red pepper flakes, adjusting to your taste. Make sure to use boneless skinless chicken thighs for the best texture and flavor. If you prefer a thicker sauce, let it cook uncovered for the last 30 minutes. Double the recipe to serve a bigger crowd or have more leftovers for the week. You can easily customize this recipe by adding vegetables like bell peppers or spinach. For a vegetarian version, substitute the chicken with chickpeas or tofu.