Crockpot Butter Chicken
Crockpot Butter Chicken is a flavorful and easy Indian dish featuring tender chicken in a creamy sauce that simmers to perfection with minimal effort.
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 can (15 oz) tomato sauce
- 1 can (14 oz) coconut milk
- 4 tablespoons butter
- 2 tablespoons garam masala
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon chili powder (adjust to taste)
- Salt and pepper to taste
- Fresh cilantro, for garnish (optional)
Instructions
Preparation
- Place the boneless, skinless chicken breasts or thighs in the bottom of the crockpot.
- Layer the chopped onion, minced garlic, and ginger over the chicken.
- In a separate bowl, whisk together the tomato sauce, coconut milk, butter, garam masala, cumin, paprika, turmeric, chili powder, salt, and pepper until smooth.
- Pour the sauce mixture over the chicken and vegetables in the crockpot.
- Gently stir to coat the chicken evenly with the sauce.
Cooking
- Cover the crockpot and cook on low for 6 to 8 hours, or on high for 4 hours.
- Once cooked, ensure the chicken is tender and easily shreddable.
- Use two forks to shred the chicken directly in the crockpot, mixing it with the sauce.
- Taste the butter chicken and adjust seasoning as needed.
Serving
- Serve the butter chicken over rice or with naan and garnish with fresh cilantro if desired.
Notes
For deeper flavor, consider marinating the chicken overnight in seasonings. This dish can be made with turkey, tofu, or bone-in chicken if preferred, and can be stored in the refrigerator for 3 to 4 days or frozen for up to 3 months.