Description
This Crockpot Butter Chicken recipe delivers tender, juicy chicken thighs simmered in a rich and creamy tomato-based sauce infused with aromatic spices. Made effortlessly in a slow cooker, it’s perfect for a comforting and flavorful meal served with rice and warm naan.
Ingredients
Scale
Spices and Seasonings
- 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)
Fresh Ingredients
- 1 large yellow onion, finely diced (1-1/2 cups)
- 1 tablespoon ginger paste
- 1 tablespoon minced garlic
- 1/3 cup finely chopped cilantro (optional)
- 2 pounds boneless skinless chicken thighs
Other Ingredients
- 1 tablespoon melted coconut oil (or olive oil)
- 1 (14.5-ounce) can diced tomatoes (or crushed; fire-roasted recommended)
- 8 tablespoons unsalted butter (sliced into tablespoons)
- 1/2 cup heavy cream
- Naan (warmed, for serving)
- Cooked rice (for serving)
Instructions
- Sauté Aromatics: Heat a large nonstick pan over medium-high heat. Add the melted coconut or olive oil, and once hot, sauté the finely diced onion, minced garlic, and ginger paste, stirring occasionally, until golden and fragrant, about 3 to 6 minutes.
- Add Spices: Stir in the smoked paprika, ground cumin, ground turmeric, salt, garam masala, red pepper flakes (if using), and sugar (if using). Keep stirring constantly for 1 to 3 minutes until the spices release their aroma.
- Add Tomatoes and Cool Mixture: Stir in the canned diced tomatoes, scraping the bottom of the pan to lift any browned bits. Allow the mixture to cool slightly before transferring.
- Transfer to Slow Cooker: Pour the sautéed mixture into the slow cooker.
- Prepare Chicken: Trim excess fat and gristle from the chicken thighs, leaving some fat for flavor. Add the chicken thighs to the slow cooker and stir to coat them fully in the sauce. Arrange them in a single layer, smooth side down.
- Slow Cook: Cover the slow cooker and cook on high for 2 1/2 to 4 hours, or low for 4 to 6 hours, until the chicken reaches an internal temperature of 165°F (74°C).
- Chop Chicken and Puree Sauce: Remove the chicken thighs and chop them into bite-sized pieces. Use an immersion blender (or a regular blender) to purée the sauce until smooth.
- Finish Sauce: Return the blended sauce to the slow cooker. Stir in the sliced unsalted butter and heavy cream until fully combined and smooth.
- Combine and Serve: Add the chopped chicken back into the sauce. Stir in chopped cilantro if using. Adjust seasoning to taste. Serve hot with cooked rice and warmed naan bread.
Notes
- Crockpot Butter Chicken offers bold, rich flavors with tender chicken and a creamy sauce that’s perfect for comfort food lovers.
- If preferred, use fire-roasted diced tomatoes for a deeper smoky flavor.
- Ginger paste can be replaced with freshly grated ginger if available.
- To make this recipe gluten-free, ensure the naan bread served is gluten-free or substitute with rice only.
- Blend the sauce carefully to avoid splattering as it will be hot.
Nutrition
- Serving Size: 1 serving
- Calories: 640 kcal
- Sugar: 2 g
- Sodium: 3329 mg
- Fat: 39 g
- Saturated Fat: 20 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 10.83 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 423 mg
