If you have ever dreamed of savoring rich, creamy, and perfectly spiced Indian cuisine right from your own kitchen without fuss, this Crockpot Butter Chicken Recipe is precisely the magic you need. Slow-cooked to tender perfection and infused with a luscious blend of aromatic spices, this dish transforms simple ingredients into a comforting feast. Whether you’re a seasoned cook or just starting out, this recipe delivers soulful flavor that will have everyone asking for seconds with minimal hands-on time.
Ingredients You’ll Need
This Crockpot Butter Chicken Recipe relies on straightforward ingredients that come together beautifully to create a luscious sauce and succulent chicken. Each ingredient plays a crucial role—from the smokiness of paprika, the warmth of garam masala, to the creamy richness of butter and heavy cream—ensuring layers of flavor with every bite.
- 1 tablespoon melted coconut oil or olive oil: Provides a flavorful base for sautéing the aromatics.
- 1 large yellow onion (finely diced, about 1-1/2 cups): Adds sweetness and body to the sauce.
- 1 tablespoon ginger paste: Offers a fresh, zesty kick that brightens the entire dish.
- 1 tablespoon minced garlic: Essential for depth and a savory punch.
- 1-1/4 teaspoons smoked paprika: Brings a subtle smoky undertone that complements the spices.
- 1-1/4 teaspoons ground cumin: Adds earthy warmth and complexity.
- 1-1/4 teaspoons ground turmeric: Contributes vibrant color and a mild, peppery flavor.
- 1-1/4 teaspoons salt: Balances and enhances all the taste elements.
- 2-1/4 teaspoons garam masala: The star spice blend that defines the dish’s authentic flavor profile.
- 1/8 teaspoon red pepper flakes (optional): A little heat for those who love a spicy touch.
- 1 teaspoon sugar (optional): Harmonizes acidity from the tomatoes.
- 1 (14.5-ounce) can diced or crushed fire-roasted tomatoes: Provides body and brightness with slight charred flavor.
- 2 pounds boneless skinless chicken thighs: Juicy and tender, perfect for slow cooking.
- 8 tablespoons unsalted butter (sliced): Creates a divine richness and silky mouthfeel.
- 1/2 cup heavy cream: Adds smooth creaminess that brings the sauce together perfectly.
- 1/3 cup finely chopped cilantro (optional): Fresh herbaceous notes that brighten the finished dish.
- Warm naan bread: Ideal for scooping up every flavorful bit of sauce.
- Cooked rice: The perfect base to soak up the buttery sauce.
How to Make Crockpot Butter Chicken Recipe
Step 1: Sauté the Aromatics and Toast the Spices
Start by heating your oil in a large nonstick pan over medium-high heat. When hot, add the finely diced onion, garlic, and ginger paste. Sauté them gently until the onions turn a gorgeous golden color, which usually takes 3 to 6 minutes. This mellow sweetness from the caramelized onions sets the stage for the spices to shine.
Next, sprinkle in the smoked paprika, ground cumin, turmeric, salt, garam masala, red pepper flakes if using, and sugar. Stir continuously for a few minutes until you smell those intoxicating spice aromas filling your kitchen. This toast step unlocks incredible depth in your sauce. After that, stir in the diced or crushed fire-roasted tomatoes, scraping up any flavorful bits stuck to the pan. Allow the mixture to cool just slightly before moving forward.
Step 2: Transfer and Layer the Chicken
Pour that beautifully spiced onion and tomato mixture straight into your slow cooker. Trim any large fat pieces from the chicken thighs but keep some fat intact for flavor and moisture. Add the chicken thighs into the slow cooker, stirring gently to coat each piece in that fragrant sauce.
Arrange the chicken so the smooth sides face down in a single layer—it helps cook evenly and lock in juices. Now cover and set your slow cooker either on high for 2-1/2 to 4 hours or low for 4 to 6 hours until the chicken reaches a safe internal temperature of 165°F and becomes tender enough to pull apart.
Step 3: Blend and Enrich the Sauce
Carefully remove the cooked chicken to a cutting board and chop it into bite-sized pieces. Using an immersion blender (or a standard blender if you prefer), purée the sauce until it’s silky smooth. This luscious sauce makes the Crockpot Butter Chicken Recipe truly stand out.
Return the sauce to the slow cooker and stir in the butter slices and heavy cream until the sauce becomes luxuriously smooth and creamy. Now fold the chicken pieces back into the sauce, give it a good stir, and toss in the chopped cilantro if you like a fresh herbal note.
How to Serve Crockpot Butter Chicken Recipe
Garnishes
For a final touch, sprinkle a handful of freshly chopped cilantro over the top to add pops of bright green and citrusy freshness. You can also add a drizzle of cream or a few extra butter slices right before serving for extra indulgence.
Side Dishes
This Crockpot Butter Chicken Recipe pairs perfectly with fluffy basmati rice, which soaks up every ounce of the creamy sauce. Warm, soft naan bread is also a must-have accompaniment—its pillowy texture is perfect for scooping and savoring those rich flavors. You can warm naan on a skillet or grill it lightly for a bit of char and chewiness.
Creative Ways to Present
Want to impress guests or make mealtime feel special? Serve the butter chicken in individual shallow bowls topped with a dollop of yogurt and a sprinkle of toasted cumin seeds. Or build a rustic plating with rice layered beneath the meat, scattering toasted almonds and pomegranate seeds on top for crunch and color contrast. No matter how you present it, this dish is a guaranteed crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
Store any leftover crockpot butter chicken in an airtight container and keep it refrigerated for up to 3 to 5 days. The flavors actually deepen overnight, making your next meal even more delicious. Just be sure to cool it completely before sealing to maintain freshness.
Freezing
If you want to save this meal for longer, the butter chicken freezes wonderfully. Portion it into freezer-safe containers, leaving room for expansion, and store for up to 3 months. When you’re ready to enjoy, thaw in the refrigerator overnight for best texture.
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally to prevent sticking. Add a splash of water or cream if the sauce thickens too much while warming. Microwaving is convenient, but heat slowly and cover to maintain moisture and prevent splattering.
FAQs
Can I use chicken breasts instead of thighs?
While chicken breasts can be used in this Crockpot Butter Chicken Recipe, thighs are highly recommended because they stay juicy and tender throughout slow cooking. Breasts may dry out or become tough.
Do I need to blend the sauce?
Blending the sauce is highly encouraged as it creates that signature rich, velvety texture. You can skip blending if you prefer more texture, but the smooth sauce really elevates the dish.
Is garam masala necessary?
Yes! Garam masala is a crucial spice blend that carries the authentic flavor in this recipe. Omitting it will make the dish less vibrant and aromatic.
Can I make this recipe vegan or dairy-free?
To make a dairy-free version, substitute butter with coconut oil and heavy cream with full-fat coconut milk. Use tofu or vegetables instead of chicken for a vegan option.
What’s the best way to serve leftovers?
Leftover butter chicken tastes amazing layered over warm rice or stuffed inside naan as a sandwich. You can also turn it into a comforting wrap with fresh veggies.
Final Thoughts
If you’ve been searching for a cozy, fuss-free recipe that bursts with flavor, I can’t recommend this Crockpot Butter Chicken Recipe enough. It’s a total game-changer for busy weeknights or when you want to impress without stress. Give it a try, and watch how quickly it becomes a beloved staple in your meal rotation.
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Crockpot Butter Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
Description
This Crockpot Butter Chicken recipe delivers rich, creamy, and perfectly spiced Indian-inspired flavors with minimal effort. Tender chicken thighs simmer slowly in a fragrant tomato-based sauce enriched with butter and cream, making it a comforting, crowd-pleasing dish that’s easy to prepare and perfect served with rice and naan.
Ingredients
Main 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-ounce) can diced or crushed tomatoes, fire-roasted recommended
- 2 pounds boneless skinless chicken thighs
- 8 tablespoons unsalted butter, sliced into tablespoons
- 1/2 cup heavy cream
For Serving
- 1/3 cup finely chopped cilantro (optional)
- Naan, warmed
- Cooked rice
Instructions
- Sauté Aromatics: Heat a large nonstick pan over medium-high heat. Add the oil and, once hot, sauté the diced onion, minced garlic, and ginger paste, stirring occasionally, until the onion is golden, about 3–6 minutes.
- Add Spices: Stir in smoked paprika, cumin, turmeric, salt, garam masala, red pepper flakes (if using), and sugar (if using). Cook, stirring constantly, for 1–3 minutes until fragrant to toast the spices.
- Add Tomatoes and Cool: Stir in the canned diced or crushed tomatoes, scraping the bottom of the pan to loosen any browned bits. Allow the mixture to cool slightly before transferring to 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 gently to coat them with the sauce. Arrange the thighs in a single layer with the smooth side down.
- Slow Cook: Cover and cook on high for 2-1/2 to 4 hours or on low for 4 to 6 hours, until the chicken reaches an internal temperature of 165°F and is tender.
- Chop Chicken and Blend Sauce: Remove the chicken thighs and chop into bite-sized pieces. Using an immersion blender or transferring the sauce to a regular blender, purée the sauce until smooth. Allow to cool slightly before blending to prevent splattering.
- Combine Butter and Cream: Return the blended sauce to the slow cooker. Stir in the sliced butter and heavy cream until fully combined and smooth.
- Finish and Serve: Add the chopped chicken back into the creamy sauce. Stir in chopped cilantro if using, adjust seasoning to taste. Serve hot with cooked rice and warmed naan.
Notes
- Pre-prepared ginger and garlic paste from the refrigerated section saves time without sacrificing flavor.
- Garam masala is essential for authentic butter chicken flavor; do not omit it.
- Chicken thighs are preferred for this recipe because they remain juicy and tender, unlike chicken breasts which can dry out.
- To warm naan, spray with cooking oil and lightly grill over medium heat until charred, flipping once. Alternatively, warm in a skillet, toaster, or microwave under a damp towel.
- Allow the sauce to cool slightly before blending to avoid overflow or burns. If using a traditional blender, secure the lid with a kitchen towel to contain steam safely.
- Store leftovers in an airtight container for 3–5 days. Reheat gently on the stove, adding water or cream to adjust sauce consistency as needed.
