Crockpot Butter Chicken
A comforting and easy slow-cooked butter chicken recipe featuring tender chicken thighs in a rich, buttery tomato sauce perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken thighs Thighs stay juicier than breasts
- 1 cup butter Use unsalted if preferred
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced (or 1 tsp ground ginger)
- 2 cups tomato sauce (passata or canned tomato puree both work)
- 1 cup heavy cream
- 2 teaspoons garam masala
- 1 teaspoon paprika (smoked paprika adds depth)
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
Preparation
- Chop the onion, mince the garlic and ginger, and season the chicken thighs lightly with salt and pepper.
Layering
- Place the chopped onion, garlic, and ginger in the bottom of the crockpot to form a flavor base.
- Arrange the chicken thighs on top of the aromatics in a single layer.
Cooking
- Pour the tomato sauce over the chicken. Dot the butter across the top and sprinkle the garam masala and paprika evenly. Season with a bit more salt and pepper.
- Cover and cook on low for 6-8 hours or on high for 4 hours, until the chicken is very tender and the flavors have melded.
- In the last 30 minutes of cooking, stir in the heavy cream so it warms through and emulsifies into the sauce.
Serving
- Taste and adjust seasoning, sprinkle chopped cilantro over the top, and ladle over rice or serve with naan.
Notes
For a lighter version, use half-and-half instead of heavy cream. If you prefer a lower-butter dish, reduce butter to 1/2 cup. For a dairy-free version, use full-fat coconut milk instead of heavy cream.