Creamy Crockpot Butter Chicken (Printable Version)
Tender chicken slowly simmered in creamy spiced tomato butter sauce for an effortless, deeply flavored Indian meal.
# What You Need:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken thighs, cut into bite-size pieces
→ Marinade
02 - ¾ cup plain Greek yogurt
03 - 2 tbsp lemon juice
04 - 1 tbsp garam masala
05 - 1 tsp ground cumin
06 - 1 tsp ground coriander
07 - ½ tsp chili powder
08 - ½ tsp ground turmeric
09 - ½ tsp salt
→ Sauce
10 - 2 tbsp unsalted butter
11 - 1 medium onion, finely chopped
12 - 4 cloves garlic, minced
13 - 1 tbsp fresh ginger, grated
14 - 1 can (15 oz) tomato sauce or crushed tomatoes
15 - 2 tsp garam masala
16 - 1 tsp smoked paprika
17 - 1 tsp ground cumin
18 - ½ tsp ground cinnamon
19 - ½ tsp cayenne pepper (optional, to taste)
20 - 1 cup heavy cream or coconut cream
21 - 2 tbsp unsalted butter (to finish)
22 - Salt and freshly ground black pepper, to taste
23 - Fresh cilantro, for garnish
# How-To:
01 - In a large bowl, combine the Greek yogurt, lemon juice, garam masala, ground cumin, ground coriander, chili powder, turmeric, and salt. Add the chicken 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 skillet over medium heat. Add the finely chopped onion, minced garlic, and grated ginger. Sauté until the onion turns soft and golden, approximately 5 minutes.
03 - Transfer the sautéed aromatics to the crockpot. Add the marinated chicken along with all the marinade, tomato sauce, garam masala, smoked paprika, ground cumin, cinnamon, and cayenne pepper if using. Stir thoroughly to combine all ingredients.
04 - Cover the crockpot and cook on LOW for 5 to 6 hours, or on HIGH for 2.5 to 3 hours, until the chicken is fork-tender and cooked through.
05 - Approximately 20 minutes before serving, stir in the heavy cream and remaining 2 tablespoons of butter. Season with salt and freshly ground black pepper to taste, then replace the lid and allow the sauce to finish melding.
06 - Garnish generously with fresh cilantro. Serve hot alongside steamed basmati rice or warm naan bread.
# Expert Tips:
01 -
- The slow cooker does all the heavy lifting, and the sauce tastes like it simmered all day at your favorite Indian restaurant.
- You can prep the marinade the night before, drop everything in the crockpot in the morning, and come home to something incredible.
02 -
- If you add the cream too early in the cooking process, it can curdle and separate, so always wait until the final 20 minutes.
- Do not skip the stovetop step for the onion base, as that caramelization is what gives the sauce its restaurant quality depth.
03 -
- Pat the chicken pieces dry before marinating so the yogurt clings properly instead of sliding off wet meat.
- Toast your garam masala in a dry pan for 30 seconds before using it, and you will unlock a level of fragrance that makes people ask what your secret is.