Description
This Crockpot Butter Chicken is irresistibly creamy, cozy, and full of warm spices simmered low and slow for hours.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs, cut into bite-size pieces
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon chili powder (adjust to taste)
- 1 teaspoon turmeric
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 (6-ounce) can tomato paste
- 1 (14-ounce) can full-fat coconut milk or heavy cream
- 1 tablespoon lemon juice
- 2 tablespoons butter (added at the end)
- Fresh cilantro, for garnish
- 1 tablespoon brown sugar (for mild sweetness)
- 1 cup plain Greek yogurt (for extra creaminess)
Instructions
- Cut chicken thighs into even pieces and season lightly with salt and pepper.
- Add diced onions, garlic, ginger, tomato paste, and all spices to the slow cooker. Stir well.
- Coat chicken pieces in the spice mixture.
- Pour in coconut milk or heavy cream and add lemon juice. Stir to combine.
- Cook on LOW for 6–7 hours or HIGH for 3–4 hours until tender.
- Stir in the butter (and yogurt, if using) for a silky finish.
- Serve warm over rice or naan and garnish with fresh cilantro.
Notes
- This dish is perfect for busy nights.
- Great for fall dinners or make-ahead meals.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg