Description
This Crockpot Butter Chicken recipe offers a rich, creamy, and flavorful Indian-inspired dish made easy by slow cooking tender chicken thighs with a blend of aromatic spices, tomato puree, and butter. Perfect for a hands-off meal, it simmers to perfection to create a comforting and delicious dinner served best with rice or naan.
Ingredients
Scale
Chicken and Base
- 2 pounds boneless, skinless chicken thighs, chopped
- 0.5 medium-sized onion, diced
- 1 cup tomato puree
- 0.25 cup water
Spices & Flavorings
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- 2 teaspoons garam masala
- 1 teaspoon paprika
- 1 teaspoon turmeric powder
- Salt and pepper to taste
Dairy
- 2 tablespoons butter
- 1 cup heavy cream
Instructions
- Prep the Ingredients: Chop the chicken thighs into bite-sized pieces. Finely dice the onion and prepare the minced garlic and grated ginger to ensure all ingredients are ready for layering.
- Layering the Flavor: 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 to infuse the meat with rich spices.
- Building the Sauce: Pour the tomato puree and 1/4 cup of water over the chicken. Dot the butter throughout the dish to enrich the flavor. Cover the crockpot and cook on low for 6–8 hours or on high for 3–4 hours to slowly tenderize the chicken and develop deep flavors.
- Adding Creaminess: About 30 minutes before serving, stir in the heavy cream. This step allows the cream to blend thoroughly into the sauce, adding richness and slightly thickening it without curdling.
- Serve: Once the butter chicken is fully cooked and creamy, give it a good stir. Serve warm with basmati rice or naan bread to enjoy a classic comforting Indian meal.
Notes
- For best results, use boneless, skinless chicken thighs as they remain tender during slow cooking.
- If you prefer a thicker sauce, you can reduce cooking time slightly or add a cornstarch slurry at the end.
- Adjust spice levels by increasing or reducing garam masala and paprika to taste.
- This dish pairs beautifully with steamed basmati rice and freshly warmed naan bread.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
Keywords: Butter Chicken, Crockpot Butter Chicken, Slow Cooker Indian Recipe, Indian Chicken Curry, Easy Butter Chicken
