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Crockpot Butter Chicken Recipe

Crockpot Butter Chicken Recipe
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★★★★★

5.3 from 13 reviews

A rich and creamy Crockpot Butter Chicken recipe that is easy to prepare and packed with bold Indian spices, tender chicken thighs, and a velvety tomato-based sauce. Perfect for a comforting meal served with warm naan and rice.

Ingredients

Scale

Sauce Base

  • 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 preferred

Chicken and Dairy

  • 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 and spices: Heat a large nonstick pan over medium-high heat. Add the oil, and once hot, sauté the finely diced onion, minced garlic, and ginger paste, stirring occasionally, until golden brown, about 3 to 6 minutes. Add the smoked paprika, ground cumin, ground turmeric, salt, garam masala, red pepper flakes if using, and sugar if using. Stir constantly for 1 to 3 minutes until the spices become fragrant.
  2. Add tomatoes and cool: Stir in the canned diced or crushed fire-roasted tomatoes, scraping the bottom of the pan to incorporate all the browned bits. Allow the mixture to cool slightly before transferring it to the slow cooker.
  3. Prepare and add chicken: Trim large pieces of fat and gristle from the chicken thighs while leaving some fat for flavor. Add the chicken thighs to the slow cooker and stir gently to coat them evenly in the prepared sauce. Arrange the thighs in a single layer with the smooth side down.
  4. Cook chicken: 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 and is tender.
  5. Blend the sauce: Remove the chicken and chop into bite-sized pieces. Use an immersion blender or transfer the sauce to a regular blender to puree the sauce until smooth, ensuring the sauce has cooled slightly to prevent splatters. Return the blended sauce to the slow cooker.
  6. Finish the sauce: Stir in the sliced butter and heavy cream, mixing until fully combined and the sauce is silky smooth.
  7. Add chicken and garnish: Return the chopped chicken to the sauce and stir to combine. Mix in chopped cilantro if desired, and adjust seasoning to taste.
  8. Serve: Serve hot with cooked rice and warmed naan bread for a delicious, comforting meal.

Notes

  • Ginger paste and garlic paste from the refrigerated section save prep time.
  • Garam masala is essential for authentic flavor – do not skip it.
  • Chicken thighs are preferred for juiciness and tenderness; chicken breasts may dry out.
  • Warm naan by lightly grilling with cooking spray or heating gently in a skillet, toaster, or microwave covered with a damp towel.
  • Let the sauce cool slightly before blending to prevent burns or overflow; secure blender lid with a towel when blending hot liquids.
  • Store leftovers in an airtight container for 3 to 5 days; reheat gently on the stove, adding water or cream to adjust sauce consistency.

Nutrition

Keywords: butter chicken, crockpot butter chicken, slow cooker butter chicken, Indian chicken curry, creamy chicken curry, easy butter chicken recipe

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