Crockpot Butter Chicken
This easy crockpot butter chicken recipe delivers tender chicken in a rich, creamy, and flavorful tomato-based sauce. It's a perfect weeknight meal that requires minimal effort.
Equipment
- Crockpot
- Skillet
- Measuring cups and spoons
- Knives
- Cutting board
- Grater
- Spatula or wooden spoon
Ingredients
Chicken
- 1.5 lbs boneless, skinless chicken thighs or breasts
- 1 tsp salt
- 0.5 tsp black pepper
Sauce
- 4 tbsp unsalted butter
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 15 oz canned crushed tomatoes
- 0.5 cup chicken broth
- 2 tsp garam masala
- 1 tsp cumin
- 0.5 tsp turmeric
- 0.5 tsp chili powder
- 0.5 cup heavy cream
- 0.25 cup fresh cilantro, chopped (for garnish)
Instructions
Preparation
- Season chicken with salt and pepper.
- Melt butter in a skillet over medium heat, then sauté onion until softened.
- Add garlic and ginger, cooking for one minute until fragrant.
Cooking
- Transfer onion mixture to the crockpot, then stir in crushed tomatoes, chicken broth, garam masala, cumin, turmeric, and chili powder.
- Add seasoned chicken to the crockpot and ensure it is submerged in the sauce.
- Cook on low for 4-6 hours or on high for 2-3 hours until chicken is tender.
- Remove chicken, shred it with two forks, and return it to the crockpot.
- Stir in heavy cream and fresh cilantro before serving.
Notes
Serve this delightful Crockpot Butter Chicken with basmati rice and warm naan bread for a complete and satisfying meal. You can adjust the spice level by adding more or less chili powder. For a richer flavor, consider marinating the chicken in plain yogurt and a pinch of turmeric for at least 30 minutes before adding it to the crockpot. This recipe is also great for meal prepping; simply store in airtight containers in the refrigerator for up to 3-4 days. Enjoy!