Description
This Crockpot Butter Chicken recipe offers a rich, flavorful, and creamy Indian-inspired dish that is easy to prepare and slow-cooked to perfection. The combination of tender chicken thighs simmered with aromatic spices, garlic, ginger, and tomatoes, finished with butter and heavy cream, creates a luscious and comforting meal perfect for serving with rice and naan.
Ingredients
Butter Chicken Sauce 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)
- 1 (14.5-ounce) can diced tomatoes (or crushed; fire-roasted is delicious)
Chicken
- 2 pounds boneless skinless chicken thighs
Finishing Ingredients
- 8 tablespoons unsalted butter (sliced into tablespoons)
- 1/2 cup heavy cream
- 1/3 cup finely chopped cilantro (optional)
For Serving
- Naan (warmed)
- Cooked rice
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 onions turn golden and soften, about 3 to 6 minutes. Add all the spices—smoked paprika, ground cumin, ground turmeric, salt, garam masala, red pepper flakes, and sugar if using—and stir constantly for 1 to 3 minutes until fragrant. Stir in the diced tomatoes while scraping the bottom of the pan to deglaze, then let the mixture cool slightly before transferring it to the slow cooker.
- Cook Chicken: Trim excess fat and gristle from the boneless skinless chicken thighs, leaving some fat for flavor. Add the chicken thighs to the slow cooker and stir gently to coat them in the aromatic tomato and spice sauce. Arrange the thighs in a single layer with the smooth side down. Cover and cook on high for 2 1/2 to 4 hours or on low for 4 to 6 hours, until the chicken reaches an internal temperature of 165°F (74°C) and is tender.
- Blend Sauce: Once cooked, remove the chicken from the slow cooker and chop it into bite-sized pieces. Use an immersion blender directly in the slow cooker or transfer the sauce to a regular blender to purée it until smooth, creating a creamy and uniform sauce texture.
- Add Butter and Cream: Return the blended sauce back to the slow cooker. Stir in the sliced unsalted butter and heavy cream until they are completely combined and the sauce is rich and smooth.
- Finish: Add the chopped chicken pieces back into the creamy sauce and stir gently. If using, fold in the finely chopped cilantro. Taste and adjust seasoning if necessary. Serve the butter chicken hot with warm naan bread and cooked rice for a satisfying and authentic meal.
Notes
- For ginger paste, you can grate fresh ginger or use store-bought paste for convenience.
- Garam masala adds depth and aroma; you can substitute with a pre-made blend or adjust quantity to taste.
- Chicken thighs are preferred for tenderness and flavor, but you can substitute with chicken breasts if desired.
- Warming naan bread enhances the meal—store-bought or homemade both work well.
- If you prefer a chunkier sauce, blend less or use a potato masher to gently break down the tomatoes and onions.
- Prep Time: 15 minutes
- Cook Time: 4 hours 10 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
