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Crockpot Butter Chicken Recipe

Crockpot Butter Chicken Recipe
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★★★★★

5.2 from 17 reviews

A rich and creamy Crockpot Butter Chicken recipe that combines tender chicken thighs slow-cooked in a fragrant blend of spices, tomatoes, butter, and cream. Perfectly suited for an easy weeknight dinner served with warm naan and rice.

Ingredients

Scale

Spices and Aromatics

  • 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
  • 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 or crushed tomatoes, preferably fire-roasted
  • 2 pounds boneless skinless chicken thighs
  • 8 tablespoons unsalted butter, sliced into tablespoons
  • 1/2 cup heavy cream

Garnish and Serving

  • 1/3 cup finely chopped cilantro (optional)
  • Naan, warmed, for serving
  • Cooked rice, for serving

Instructions

  1. Sauté Aromatics: Heat a large nonstick pan over medium-high heat. Add the melted coconut oil or olive oil. Once hot, add the diced onion, minced garlic, and ginger paste. Stir occasionally and cook until the onion is golden, about 3 to 6 minutes.
  2. Add Spices and Tomatoes: Stir in smoked paprika, ground cumin, ground turmeric, salt, garam masala, red pepper flakes (if using), and sugar (if using). Keep stirring constantly for 1 to 3 minutes until the spices become fragrant. Then add the canned diced or crushed tomatoes, scraping up any browned bits from the pan. Let the mixture cool slightly before transferring it to the slow cooker.
  3. Prepare Chicken: Trim excess fat and gristle from the chicken thighs but leave some fat for flavor. Place the chicken thighs into the slow cooker and stir well to coat them with the tomato-spice sauce. Arrange the thighs in a single layer, smooth side down.
  4. Slow Cook: Cover and cook on high for 2 and a half to 4 hours, or on low for 4 to 6 hours, until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
  5. Blend Sauce: Carefully remove the chicken from the slow cooker and chop into bite-sized pieces. Use an immersion blender or transfer the sauce to a regular blender to purée the sauce until smooth.
  6. Finish Sauce: Return the puréed sauce to the slow cooker. Stir in the unsalted butter and heavy cream until the sauce is fully combined and smooth.
  7. Combine and Serve: Add the chopped chicken back into the sauce. Stir in finely chopped cilantro if desired, and adjust seasoning to taste. Serve the butter chicken hot alongside cooked rice and warm naan bread.

Notes

  • Ginger Paste: You can substitute fresh grated ginger if you don’t have ginger paste.
  • Garam Masala: Use a fresh, high-quality garam masala for the best flavor.
  • Chicken Cuts: Boneless skinless chicken thighs are preferred for their tenderness and flavor, but you may use chicken breasts if desired.
  • Naan: Store-bought naan warmed in the oven or on a skillet works well if you don’t want to make your own.
  • Sauce Texture: Blending the sauce smooth creates the creamy consistency typical of butter chicken. If you prefer chunks of tomato, blend only partially.

Nutrition

Keywords: Crockpot Butter Chicken, Slow Cooker Butter Chicken, Indian Butter Chicken, Easy Butter Chicken Recipe, Creamy Indian Curry

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