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Crockpot Butter Chicken

A creamy and indulgent dish featuring tender chicken in a spiced buttery sauce, perfect for family dinners.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Indian
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs boneless chicken thighs
  • 1 piece onion, chopped
  • 3 cloves garlic, minced
  • 1 inch grated ginger
  • 1 can coconut milk (14 oz)
  • 1/2 cup unsalted butter
  • 2 tbsp tomato paste
  • 1 tbsp garam masala
  • 1 tsp cumin
  • 1 tsp paprika
  • to taste Salt and pepper
  • to garnish Fresh cilantro

Method
 

Preparation
  1. Start by chopping the onion, mincing the garlic, and grating the ginger. Have your chicken thighs ready.
Combine in the Slow Cooker
  1. In your slow cooker, layer the chopped onion at the bottom. Top it with the chicken thighs.
Add the Aromatics
  1. Sprinkle the garlic and ginger over the chicken, followed by the tomato paste, garam masala, cumin, and paprika. Season with salt and pepper.
Incorporate the Liquid
  1. Pour the coconut milk over everything, ensuring the chicken is well coated by the creamy mixture.
Set Your Slow Cooker
  1. Cover and cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be tender and pull apart easily.
Finishing Touches
  1. Once cooked, stir in the butter until melted and combined. Garnish with fresh cilantro before serving.
Serve
  1. Pair your butter chicken with warm naan or fluffy rice for a wholesome meal.

Notes

For substitutions, if you're out of coconut milk, you can use heavy cream but it may alter the flavor slightly. Make sure not to overcook the chicken to avoid drying it out. Refrigerate leftovers for up to 4 days or freeze for up to 3 months.