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Crockpot Butter Chicken

Enjoy tender chicken simmered in a rich, creamy sauce with aromatic spices, perfect for busy weeknights or special occasions.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 600
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 pounds boneless and skinless chicken thighs
  • 1 cup coconut milk Can be substituted with heavy cream or plain yogurt.
  • 1 can 15 ounces tomato sauce
  • 1 onion chopped onion
  • 4 cloves minced garlic
  • 1 tablespoon minced ginger
  • 1/2 cup butter, cut into pieces
  • 2 tablespoons garam masala
  • 1 tablespoon paprika
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Naan or rice for serving

Method
 

Preparation
  1. Begin by placing the chicken thighs in the crockpot.
  2. In a separate bowl, mix together the chopped onion, minced garlic, minced ginger, tomato sauce, coconut milk, butter, garam masala, paprika, cumin, salt, and pepper.
  3. Pour this fragrant mixture over the chicken in the crockpot.
Cooking
  1. Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shreds apart.
  2. Once cooked, shred the chicken using two forks and stir it to combine with the sauce.
Serving
  1. Serve the Butter Chicken hot, garnished with fresh cilantro, and alongside warm naan or fluffy rice.

Notes

To keep your Butter Chicken fresh, store leftovers in an airtight container in the refrigerator. Best used within 3-4 days. Can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.