Crockpot Butter Chicken (Printable version)
Tender chicken in creamy tomato-butter sauce with Indian spices, made easy in the slow cooker.
# What You'll Need:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken thighs, cut into bite-size pieces
→ Marinade
02 - 3/4 cup plain Greek yogurt
03 - 2 tbsp lemon juice
04 - 1 tbsp garam masala
05 - 1 tsp ground cumin
06 - 1 tsp ground coriander
07 - 1/2 tsp chili powder
08 - 1/2 tsp ground turmeric
09 - 1/2 tsp salt
→ Sauce
10 - 2 tbsp unsalted butter
11 - 1 medium onion, finely chopped
12 - 4 cloves garlic, minced
13 - 1 tbsp fresh ginger, grated
14 - 1 can (15 oz) tomato sauce or crushed tomatoes
15 - 2 tsp garam masala
16 - 1 tsp smoked paprika
17 - 1 tsp ground cumin
18 - 1/2 tsp ground cinnamon
19 - 1/2 tsp cayenne pepper (optional, to taste)
20 - 1 cup heavy cream or coconut cream
21 - 2 tbsp unsalted butter (to finish)
22 - Salt and freshly ground black pepper, to taste
23 - Fresh cilantro, for garnish
# How to Prepare:
01 - In a large bowl, whisk together the Greek yogurt, lemon juice, garam masala, ground cumin, ground coriander, chili powder, ground turmeric, and salt until smooth. Add the chicken thigh pieces and toss thoroughly to coat every piece. Cover and refrigerate for at least 30 minutes, or ideally overnight for deeper flavor penetration.
02 - Melt 2 tablespoons of unsalted butter in a skillet over medium heat. Add the finely chopped onion, minced garlic, and grated ginger. Sauté, stirring frequently, until the onion turns soft and develops a deep golden color, approximately 5 minutes.
03 - Transfer the sautéed onion mixture into the crockpot. Add the marinated chicken along with all of the yogurt marinade, the canned tomato sauce, garam masala, smoked paprika, ground cumin, ground cinnamon, and cayenne pepper if using. Stir everything together until well combined.
04 - Secure the lid on the crockpot and cook on the LOW setting for 5 to 6 hours, or on the HIGH setting for 2.5 to 3 hours, until the chicken is fork-tender and the sauce has thickened and deepened in color.
05 - Approximately 20 minutes before serving, stir the heavy cream and remaining 2 tablespoons of unsalted butter into the slow cooker. Taste the sauce and adjust the salt and black pepper as needed. Allow the cream to warm through and integrate into the sauce.
06 - Ladle the butter chicken into serving bowls and garnish generously with fresh cilantro. Serve hot alongside steamed basmati rice or warm naan bread.
# Expert advice:
01 -
- The crockpot does almost all the work while your house smells like an Indian restaurant in the best way possible.
- That marinade soaked in yogurt tenderizes the chicken so thoroughly that it practically falls apart when you touch it with a fork.
02 -
- Marinating the chicken overnight in the fridge is not optional if you want the kind of depth that makes people close their eyes when they take a bite.
- Adding the cream too early causes it to curdle during the long cook so always wait until the final 20 minutes.
03 -
- Pat the chicken dry before marinating so the yogurt clings to the meat instead of sliding off into a watery puddle.
- Toast the dry spices in a dry pan for 30 seconds before adding them to the crockpot because that one extra step doubles their fragrance.