# Crockpot Butter Chicken

Thighs in a spiced tomato sauce, finished with cream and butter at the end.

 

 

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## Crockpot Butter Chicken

Recipe by Iren Pavlenko

 

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0.0 from 0 votes ** 

Course: Main CourseDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

5

hours 

30

minutes

Thighs in a spiced tomato sauce, finished with cream and butter at the end.

### Ingredients

- 2 lb boneless skinless chicken thighs, cut in large pieces
- 1 onion, finely diced
- 4 cloves garlic and 1 tbsp ginger, grated
- 1 can (6 oz) tomato paste
- 2 tsp garam masala, 1 tsp curry powder, 1 tsp cumin, salt
- ½ cup chicken broth
- ¾ cup heavy cream
- 2 tbsp butter
- Rice and naan to serve
- Fresh cilantro, to finish

### Directions

- Pat the chicken dry and cut it into large pieces.
- Measure the cream and butter ahead so they are ready for the end.
- Stir the onion, garlic, ginger, tomato paste, spices, and broth in the insert.
- Add the chicken and turn to coat.
- Cook 5 hours on LOW.
- Stir in the cream and butter and cook 20–30 minutes more.
- Serve over rice with naan.
- Scatter the cilantro on top.

 

### Notes

 

Coconut milk works in place of the cream. It goes in at the end too.

 

  

## What makes Crockpot Butter Chicken work

 

Tomato paste and garam masala cook into the chicken for five hours and turn into a deep, rounded sauce. The cream and butter go in at the end so they stay glossy. Thighs stay soft where breasts would dry out and turn chalky.

 

## Swaps that work for Crockpot Butter Chicken

 

Coconut milk works in place of the cream and goes in at the end too. Plain yogurt can also work, but stir it in off the heat to avoid curdling. Do not use light coconut milk, which leaves the sauce thin and watery.

 

## Serve and keep

 

Basmati rice and warm naan are the classic pairing, with cilantro on top. Leftovers keep 4 days in the fridge and often taste better the next day. The sauce freezes for up to 3 months, though cream may separate slightly, so whisk it as it warms.

 

The mistake is adding the cream at the start. It splits over the long cook.

 

Taste before serving. If the sauce seems flat, a pinch of salt and a squeeze of lime wake it up.