Ingredients

2 pounds boneless, skinless chicken thighs, chopped

1 cup heavy cream

1 cup tomato puree

0.5 medium-sized onion, diced

1 tablespoon minced garlic

1 tablespoon grated ginger

2 tablespoons butter

2 teaspoons garam masala

1 teaspoon paprika

1 teaspoon turmeric powder

0.25 cup water

Salt and pepper to taste

Instructions

Step 1: Chop the chicken thighs into bite-sized pieces. Finely dice the onion and prepare the minced garlic and grated ginger.

Step 2: Spread the diced onions evenly across the bottom of the crockpot. Place the chicken pieces on top. Sprinkle garam masala, paprika, turmeric powder, salt, and pepper evenly over the chicken.

Step 3: Pour the tomato puree and 1/4 cup of water over the chicken. Dot the butter throughout the dish. Cover and set the crockpot to cook on low for 6–8 hours or high for 3–4 hours.

Step 4: About 30 minutes before serving, stir in the heavy cream to allow it to blend with the flavors and slightly thicken the sauce. Taste and adjust the seasoning if needed.

Step 5: Once the butter chicken is fully cooked, give it a good stir. Serve warm with rice or naan bread for a comforting meal.

Tips & Variations

For extra depth, lightly sauté the onions, garlic, and ginger before adding them to the crockpot.

Use Greek yogurt instead of heavy cream for a lighter option.

Add a pinch of chili powder if you prefer a spicier dish.

Boneless, skinless chicken breasts can be used but may cook faster, so adjust the crockpot time accordingly.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but they may cook faster and can become dry if overcooked. Check for doneness earlier and adjust cooking time as needed.

Can I prepare this recipe without a crockpot?

Yes, you can make butter chicken on the stovetop by simmering the ingredients in a covered pot over low heat for about 45 minutes to an hour, stirring occasionally until the chicken is tender and the sauce thickens.