Description
Discover how to make crockpot butter chicken with a rich tomato‑cream sauce, perfect for busy weeknights. Easy steps, minimal prep, and delicious results every time.
Ingredients
Scale
- 5 lb boneless
- skinless chicken thighs
- cut into 1‑inch pieces
- 1 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons garam masala
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 large onion
- finely chopped
- 4 garlic cloves
- minced
- 1 inch fresh ginger
- grated
- 1½ cups tomato puree
- ½ cup heavy cream
- ¼ cup unsalted butter
- cut into pieces
- 1 tablespoon honey (optional)
- Fresh cilantro leaves
- chopped (for garnish)
Instructions
- In a large bowl combine yogurt, lemon juice, cumin, garam masala, coriander, smoked paprika, salt, and pepper; add chicken pieces, toss to coat, and marinate for at least 30 minutes.,
- Heat vegetable oil in a skillet over medium heat, sauté onion until translucent, then add garlic and ginger and cook for 1 minute; transfer aromatics to the crockpot.,
- Add the marinated chicken, tomato puree, and honey (if using) to the crockpot; stir gently, cover, and cook on low for 6 hours.,
- Fifteen minutes before serving, stir in butter and heavy cream, allowing them to melt and enrich the sauce; garnish with chopped cilantro and serve over rice or naan.
Notes
- Adjust spice levels to taste. For a dairy‑free version
- substitute heavy cream with coconut milk.
- Prep Time: 15 minutes
- Cook Time: 6 hours
Nutrition
- Serving Size: 4 servings
Keywords: crockpot butter chicken, slow cooker butter chicken, easy butter chicken recipe, crockpot Indian chicken, creamy chicken stew, butter chicken crockpot