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Crockpot Butter Chicken Recipe

Crockpot Butter Chicken Recipe
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★★★★★

5.2 from 14 reviews

This Crockpot Butter Chicken recipe offers a delicious, slow-cooked twist on the classic Indian dish. Tender chicken thighs simmer in a rich, creamy tomato and spice sauce, made easy with aromatic sautéed onions, garlic, and ginger. Perfect for a comforting weeknight dinner, this recipe combines convenience with authentic flavors and is best served with warm naan and steamed 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)

Proteins and Liquids

  • 1 (14.5-ounce) can diced tomatoes (or crushed; fire-roasted recommended)
  • 2 pounds boneless skinless chicken thighs
  • 8 tablespoons unsalted butter (sliced into tablespoons)
  • 1/2 cup heavy cream

Finishing and Serving

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

Instructions

  1. Sauté Aromatics: Heat a large nonstick pan over medium-high heat and add the melted coconut or olive oil. Once hot, sauté the finely diced onion, minced garlic, and ginger paste, stirring occasionally until the onion becomes golden and fragrant, about 3 to 6 minutes. Add smoked paprika, ground cumin, ground turmeric, salt, garam masala, red pepper flakes, and sugar if using. Stir constantly for 1 to 3 minutes to toast the spices and release their aroma. Stir in the canned diced tomatoes, scraping the bottom of the pan to deglaze and mix the flavors. Allow the sauce mixture to cool slightly before transferring it to the slow cooker.
  2. Cook Chicken: Trim any large pieces of fat or gristle from the chicken thighs, leaving some fat to enhance flavor. Add the chicken thighs to the slow cooker and stir to fully coat them in the aromatic sauce. Arrange the thighs in a single layer with the smooth side down for even cooking. Cover and cook on high for 2 and a half to 4 hours, or on low for 4 to 6 hours, until the chicken reaches an internal temperature of 165°F and is tender.
  3. Blend Sauce: Once cooked, carefully remove the chicken from the slow cooker and chop into bite-sized pieces. Use an immersion blender directly in the slow cooker to purée the sauce until it is smooth and creamy. Alternatively, transfer the sauce to a regular blender in batches to blend thoroughly. This step gives the dish its signature velvety texture.
  4. Add Butter and Cream: Return the blended sauce to the slow cooker if removed. Stir in the sliced unsalted butter and heavy cream, mixing until fully combined and the sauce is smooth and rich.
  5. Finish and Serve: Add the chopped chicken back into the sauce, stirring gently to combine. If desired, fold in the finely chopped cilantro for fresh flavor. Taste and adjust seasoning with additional salt or spices if needed. Serve the butter chicken hot, accompanied by cooked rice and warmed naan bread for a complete satisfying meal.

Notes

  • Ginger paste can be made fresh by grating ginger or substituted with finely minced fresh ginger.
  • Garam masala is a traditional spice blend; use a good quality one for the best flavor.
  • Chicken thighs are preferred for their tenderness and flavor, but chicken breast can be used if preferred, adjusting the cooking time accordingly.
  • Warm naan bread pairs perfectly with butter chicken for scooping up the sauce.
  • Blending the sauce creates a creamy texture typical of restaurant-style butter chicken.

Nutrition

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

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