Description
This easy Crockpot Butter Chicken transforms your weeknight dinner into a restaurant-quality meal with minimal effort. Tender chicken pieces simmer in a rich, creamy tomato-based sauce with aromatic Indian spices.
Ingredients
Scale
- 2 lbs boneless skinless chicken thighs, cut into 1.5-inch pieces
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 2 tablespoons ginger paste
- 2 (15 oz) cans tomato sauce
- 2 tablespoons garam masala
- 2 teaspoons ground turmeric
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon red chili powder
- 1 cup heavy cream
- 1/2 cup butter (1 stick)
- 1 tablespoon cornstarch
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Place diced chicken in the crockpot.
- In a bowl, mix together onion, garlic, ginger paste, tomato sauce, garam masala, turmeric, cumin, coriander, and chili powder.
- Pour the sauce mixture over the chicken and stir to combine.
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- In the last 30 minutes of cooking, stir in heavy cream and butter.
- Mix cornstarch with 2 tablespoons cold water to make a slurry. Add to the crockpot and stir well.
- Cook for remaining time until sauce thickens.
- Taste and adjust salt as needed.
- Garnish with fresh cilantro before serving.
Notes
- For best results, use chicken thighs as they stay more tender during slow cooking
- Sauce can be made milder by reducing the chili powder
- Leftovers keep well in the refrigerator for up to 3 days
- Serve with basmati rice or naan bread
- For a healthier version, substitute heavy cream with half-and-half
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 425
- Sugar: 6g
- Sodium: 890mg
- Fat: 28g
- Saturated Fat: 15g
- Carbohydrates: 12g
- Protein: 35g
- Cholesterol: 185mg
