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.
