Description
This Crockpot Butter Chicken is a rich, creamy, and aromatic dish made with tender chicken thighs simmered in a buttery, spiced tomato sauce. Serve with rice and warm naan for a comforting, restaurant-style meal at home.
Ingredients
- 1 tablespoon melted coconut oil or olive oil
- 1 large yellow onion, finely diced (1 1/2 cups)
- 1 tablespoon ginger paste
- 1 tablespoon minced garlic
- 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)
- 1 (14.5 oz) can diced or crushed tomatoes, fire-roasted if possible
- 2 pounds boneless, skinless chicken thighs
- 8 tablespoons unsalted butter, sliced into tablespoons
- 1/2 cup heavy cream
- 1/3 cup finely chopped cilantro (optional)
- Naan, warmed, for serving
- Cooked rice, for serving
Instructions
- Heat oil in a skillet and sauté onion until softened. Add ginger paste, garlic, smoked paprika, cumin, turmeric, salt, garam masala, red pepper flakes, and sugar. Cook for 1–2 minutes until fragrant.
- Transfer the spice-onion mixture to the crockpot. Add diced or crushed tomatoes and chicken thighs. Stir to combine.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender.
- Stir in butter and heavy cream, allowing butter to melt and sauce to become creamy.
- Serve hot over cooked rice and garnish with chopped cilantro. Pair with warm naan for a complete meal.
Notes
- Use chicken thighs for the most tender results; chicken breasts can be substituted but may be less juicy.
- Fire-roasted tomatoes add extra depth of flavor.
- Adjust red pepper flakes to control heat level.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Indian