Crockpot Butter Chicken

A comforting and flavorful Indian dish made with tender chicken thighs simmered in a creamy spiced sauce, perfect for busy weeknights and family gatherings.

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Prep Time 15

Cook Time 6

Total Time 6 15

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Indian

Calories: 480

Ingredients Method Notes

Ingredients

For the base

1 tablespoon Oil or ghee For cooking.
1 medium Yellow onion Provides a base flavor.
1 tablespoon Ginger and garlic paste Essential for that aromatic kick.

For the spices

1 teaspoon Smoked paprika
1 teaspoon Cumin
1 teaspoon Turmeric
1 teaspoon Salt To taste.
1 teaspoon Garam masala Adds depth.

For the sauce

1 can Diced or crushed tomatoes They make up the heart of the sauce.
1 pound Chicken thighs Juicy and flavorful; they hold up well in the slow cooker.
4 tablespoons Unsalted butter Adds creaminess.
1/2 cup Cream For a rich and velvety texture.
1/2 teaspoon Red pepper flakes Optional for a hint of heat.
1 teaspoon Sugar Optional to balance flavors.

For garnish

1/4 cup Cilantro Optional for garnish and freshness.

Method

Preparation

Start by heating oil or ghee in a skillet over medium heat.
Add diced yellow onion and sauté until it is translucent and fragrant.
Stir in ginger and garlic paste along with smoked paprika, cumin, turmeric, and a pinch of salt, letting the spices bloom for a moment.
Mix in the diced or crushed tomatoes, stirring well to combine.
Place the chicken thighs in the crockpot and pour this aromatic mixture over them.

Cooking

Cover and cook on low for 6-8 hours or choose high for 3-4 hours, allowing the chicken to become tender.
In the last 30 minutes, stir in the unsalted butter and cream, creating that luscious sauce.
If desired, sprinkle red pepper flakes and sugar to taste.
Garnish with fresh cilantro before serving.

Notes

Serve over fluffy rice or with warm naan for the full experience. Adjust the level of spices according to family preferences.