Crockpot Butter Chicken
Thighs in a spiced tomato sauce, finished with cream and butter at the end.
Crockpot Butter Chicken
Course: Main CourseDifficulty: Easy6
servings15
minutes5
hours30
minutesThighs 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.
Crockpot Butter Chicken at a glance
- Prep time: 15 minutes
- Cooking time: 5 hours 30 minutes
- Servings: 6 servings
- Ingredients: 10, led by boneless skinless chicken thighs, onion, garlic and 1 tbsp ginger, (6 oz) tomato paste
Tips for Crockpot Butter Chicken
Coconut milk works in place of the cream. It goes in at the end too.
Crockpot Butter Chicken FAQ
How long does Crockpot Butter Chicken take?
Crockpot Butter Chicken takes 5 hours 30 minutes of cooking after 15 minutes of prep.
How many people does Crockpot Butter Chicken serve?
This recipe makes 6 servings.
What do I need to make Crockpot Butter Chicken?
10 ingredients, led by boneless skinless chicken thighs, onion, garlic and 1 tbsp ginger, (6 oz) tomato paste. Amounts are in the recipe card above.
