Description
This Crockpot Butter Chicken recipe delivers a rich and creamy Indian classic with minimal effort. Tender chicken thighs are slow-cooked in a flavorful blend of aromatic spices, garlic, ginger, and tomatoes, then finished with butter and cream for a luscious sauce. Perfectly paired with naan bread and rice, this comforting dish is ideal for busy weeknights or weekend gatherings alike.
Ingredients
Scale
Oil and Aromatics
- 1 tablespoon melted coconut oil (or olive oil)
- 1 large yellow onion, finely diced (about 1–1/2 cups)
- 1 tablespoon ginger paste
- 1 tablespoon minced garlic
Spices and Seasonings
- 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)
Main Ingredients
- 1 (14.5-ounce) can diced tomatoes (or crushed; fire-roasted recommended)
- 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)
To Serve
- Naan bread, warmed
- Cooked rice
Instructions
- Sauté Aromatics: Heat a large nonstick pan over medium-high heat and add the melted coconut or olive oil. Once hot, sauté the finely diced onion, minced garlic, and ginger paste, stirring occasionally, until the onions turn golden and translucent over 3 to 6 minutes. Add the smoked paprika, ground cumin, turmeric, salt, garam masala, optional red pepper flakes, and sugar. Stir constantly for 1 to 3 minutes until the spices become fragrant. Then, stir in the canned diced tomatoes, scraping the bottom of the pan to combine all the browned bits. Allow the mixture to cool slightly before transferring it to the slow cooker.
- Cook Chicken: Trim excess fat and gristle from the boneless, skinless chicken thighs but leave some fat for flavor. Add the chicken thighs to the slow cooker and stir them gently to coat with the tomato-spice mixture. Arrange the thighs in a single layer with the smooth side facing down for even cooking. Cover and cook on high for 2 and 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.
- Blend Sauce: Carefully remove the cooked chicken from the slow cooker and chop into bite-sized pieces. Using an immersion blender directly in the slow cooker, purée the sauce until smooth and creamy. Alternatively, transfer the sauce to a regular blender in batches if necessary. This step creates the signature silky butter chicken sauce.
- Add Butter and Cream: Return the blended sauce to the slow cooker if it was removed. Stir in the sliced unsalted butter and heavy cream until fully melted and incorporated, resulting in a rich, smooth sauce.
- Finish: Add the chopped chicken pieces back into the creamy sauce and gently stir to combine. If desired, fold in the finely chopped cilantro for a fresh, herbaceous note. Taste and adjust seasoning with additional salt or spices as needed. Serve the butter chicken hot with warm naan bread and cooked rice for a classic, hearty meal.
Notes
- Note 1: Ginger paste can be made fresh by grating ginger or purchased pre-made for convenience.
- Note 2: Garam masala blends vary; use good quality for authentic flavor.
- Note 3: Chicken thighs are preferred over breasts for juiciness and tenderness.
- Note 4: Warm naan bread enhances the meal but can be substituted with roti or paratha.
- Note 5: Blending the sauce ensures a smooth, restaurant-style texture that melds all the spices and tomatoes beautifully.
- Prep Time: 15 minutes
- Cook Time: 3 hours (slow cooker on high) to 6 hours (slow cooker on low)
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 400 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 120 mg
Keywords: butter chicken, crockpot recipes, slow cooker Indian, comfort food, chicken thighs, creamy Indian curry
