Crockpot Butter Chicken (Printable version)
Tender chicken slowly simmered in a creamy, spiced tomato butter sauce with aromatic Indian seasonings.
# What you need:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken thighs, cut into bite-size pieces
→ Marinade
02 - 3/4 cup plain Greek yogurt
03 - 2 tablespoons fresh lemon juice
04 - 1 tablespoon garam masala
05 - 1 teaspoon ground cumin
06 - 1 teaspoon ground coriander
07 - 1/2 teaspoon chili powder
08 - 1/2 teaspoon ground turmeric
09 - 1/2 teaspoon kosher salt
→ Sauce
10 - 2 tablespoons unsalted butter
11 - 1 medium yellow onion, finely chopped
12 - 4 cloves garlic, minced
13 - 1 tablespoon fresh ginger, grated
14 - 1 can (15 oz) tomato sauce or crushed tomatoes
15 - 2 teaspoons garam masala
16 - 1 teaspoon smoked paprika
17 - 1 teaspoon ground cumin
18 - 1/2 teaspoon ground cinnamon
19 - 1/2 teaspoon cayenne pepper (optional, adjust to taste)
20 - 1 cup heavy cream or coconut cream
21 - 2 tablespoons unsalted butter, for finishing
22 - Kosher salt and freshly ground black pepper, to taste
23 - Fresh cilantro, for garnish
# How To:
01 - In a large mixing bowl, whisk together the Greek yogurt, lemon juice, garam masala, ground cumin, ground coriander, chili powder, turmeric, and salt until well combined. Add the chicken thigh pieces and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or overnight for deeper flavor penetration.
02 - Melt 2 tablespoons of unsalted butter in a large skillet over medium heat. Add the finely chopped onion, minced garlic, and grated ginger. Sauté, stirring occasionally, until the onion is soft and turns a deep golden color, approximately 5 minutes.
03 - Transfer the sautéed aromatics into the crockpot. Add the marinated chicken along with all of the marinade. Pour in the tomato sauce, then add the garam masala, smoked paprika, ground cumin, cinnamon, and cayenne pepper if using. Stir everything together until thoroughly combined.
04 - Secure the lid on the crockpot. Cook on the LOW setting for 5 to 6 hours, or on the HIGH setting for 2.5 to 3 hours, until the chicken is fork-tender and cooked through.
05 - Approximately 20 minutes before serving, remove the lid and stir in the heavy cream and the remaining 2 tablespoons of butter. Taste the sauce and adjust the seasoning with salt and freshly ground black pepper as needed. Allow the sauce to heat through.
06 - Ladle the butter chicken into serving bowls and garnish generously with fresh cilantro. Serve immediately alongside steamed basmati rice or warm naan bread.
# Expert Advice:
01 -
- The slow cooker does nearly all the work while you go about your day, and the payoff is a sauce so velvety it rivals any restaurant version.
- It uses everyday spices in a way that feels special without requiring a trip to a specialty grocery store.
02 -
- Do not skip the marinade step, because even 30 minutes changes the texture of the chicken dramatically.
- Add the cream at the very end rather than at the start, as extended cooking can cause it to separate and look grainy.
03 -
- Bloom the dry spices in the butter for about 30 seconds before adding the onion to release their full flavor potential.
- If the sauce seems thin at the end, leave the crockpot uncovered on HIGH for 15 minutes to reduce and concentrate it.