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Description
A simple and flavorful Crockpot Butter Chicken recipe that is easy to prepare and perfect for a weeknight meal. This recipe uses common pantry ingredients and results in tender chicken and a rich, creamy sauce.
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 tomatoes or crushed; fire-roasted is delicious
- 2 pounds boneless skinless chicken thighs
- 8 tablespoons unsalted butter sliced into tablespoons
- 1/2 cup heavy cream
- 1/3 cup finely chopped cilantro (optional)
- Naan, warmed, for serving
- Cooked rice for serving
Instructions
- Heat a large nonstick pan over medium-high heat. Add the oil, and once hot, sauté onion, garlic, and ginger, stirring occasionally, until golden (3–6 minutes).
- Add all the spices and stir constantly for 1–3 minutes until fragrant.
- Stir in the tomatoes, scraping the bottom of the pan, and let the mixture cool slightly. Transfer to the slow cooker.
- Trim large pieces of fat and gristle from chicken thighs but leave some fat for added flavor. Add the chicken to the slow cooker and stir to coat in the sauce. Arrange thighs in a single layer, smooth side down.
- Cover and cook on high for 2-1/2–4 hours or low for 4–6 hours, until the chicken reaches 165°F.
- Remove the chicken and chop it into bite-sized pieces.
- Use an immersion blender (or transfer sauce to a regular blender) to purée the sauce until smooth.
- Return blended sauce to the slow cooker. Stir in the butter and heavy cream until fully combined and smooth.
- Add chopped chicken back into the sauce. Stir in cilantro (if using) and adjust seasoning as needed. Serve hot with rice and naan.
Notes
- Note 1: Ginger paste can be found in the international aisle of most supermarkets. You can also make your own by blending fresh ginger with a little water.
- Note 2: Garam masala is a blend of ground spices common in Indian cuisine.
- Note 3: Chicken thighs are recommended for their flavor and moisture retention, but chicken breast can be used if preferred, though it may cook faster.
- Note 4: Naan is a leavened, oven-baked flatbread.
- Note 5: If using a regular blender, be cautious when blending hot liquids. Fill the blender only halfway, remove the center cap from the lid, and cover the opening with a folded kitchen towel to allow steam to escape.