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Crockpot Butter Chicken Recipe

Crockpot Butter Chicken Recipe
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★★★★★

5.1 from 29 reviews

This Crockpot Butter Chicken recipe delivers a rich, creamy, and aromatic Indian-inspired dish that’s incredibly tender and bursting with flavorful spices. Perfect for busy weeknights, it allows you to simply combine ingredients in a slow cooker and come home to a comforting, restaurant-quality meal served with basmati rice and naan.

Ingredients

Scale

Main Ingredients

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup butter, unsalted

Spices & Flavorings

  • 2 tablespoons tomato paste
  • 2 tablespoons garam masala
  • 1 tablespoon paprika
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon turmeric powder
  • 1 teaspoon cayenne pepper (or more, to taste)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons lemon juice

For Garnish & Serving

  • Fresh cilantro, chopped (for garnish)
  • Basmati rice, cooked (for serving)
  • Naan bread (for serving)

Instructions

  1. Prepare Aromatics: Melt the butter in a large skillet over medium heat. Add the finely chopped onion and sauté until softened, approximately 5-7 minutes, stirring occasionally to prevent burning.
  2. Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant to build the flavor base without burning the aromatics.
  3. Brown Chicken: Add the cubed chicken breasts to the skillet and cook for 5-7 minutes, turning occasionally, until the chicken is lightly browned on all sides. This seals in juices and improves texture.
  4. Add Spices and Tomato Paste: Stir in tomato paste, garam masala, paprika, ground cumin, coriander, turmeric, cayenne pepper, salt, and black pepper. Cook for 2-3 minutes while stirring constantly to bloom the spices and develop aroma.
  5. Add Liquids: Pour in the canned diced tomatoes with juices, coconut milk, and chicken broth. Stir well to combine and scrape up any browned bits from the bottom of the skillet for enhanced flavor.
  6. Transfer to Slow Cooker: Carefully transfer the entire mixture to a slow cooker and cover with the lid.
  7. Slow Cook: Cook on low for 6-8 hours or on high for 3-4 hours until the chicken is fully cooked and tender.
  8. Finish Sauce: About 30 minutes before serving, stir in the heavy cream and lemon juice. Taste and adjust seasoning with extra cayenne or salt as desired for balance and heat.
  9. Garnish and Serve: Garnish generously with chopped fresh cilantro. Serve hot over basmati rice accompanied by naan bread for scooping up the creamy sauce.

Notes

  • For a smoother sauce, blend a portion of the cooked butter chicken with an immersion blender before adding heavy cream.
  • Adjust cayenne pepper quantity to control spiciness or omit entirely for a milder dish.
  • If a slow cooker is unavailable, simmer the mixture in a covered pot on low heat for 1.5-2 hours until chicken is tender.
  • Use bone-in chicken thighs for richer flavor; increase cooking time accordingly.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Flavors intensify upon resting.

Nutrition

Keywords: butter chicken, crockpot recipe, slow cooker, Indian cuisine, creamy chicken, garam masala, weeknight dinner

Find it online: https://bakedbylisa.com/crockpot-butter-chicken-recipe/