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Crockpot Butter Chicken

Savory Crockpot Butter Chicken for Cozy Nights In

Indulge in Crockpot Butter Chicken, a warming and creamy dish perfect for dinner.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Indian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons coconut oil or olive oil Base for sautéing spices; use any neutral oil if unavailable.
  • 1.5 cups large yellow onion, finely diced Provides a sweet and aromatic foundation.
  • 1 tablespoon ginger paste Adds a warm, zesty flavor; fresh ginger can be grated if preferred.
  • 1 tablespoon minced garlic Enhances overall depth of flavor; use fresh garlic cloves if desired.
For the Seasoning
  • 1.25 teaspoons smoked paprika Contributes subtle smokiness and vibrant color.
  • 1.25 teaspoons ground cumin Essential for that classic curry taste.
  • 1.25 teaspoons ground turmeric Provides a golden hue and health benefits.
  • 1.25 teaspoons salt Balances and enhances all flavors.
  • 2.25 teaspoons garam masala Adds aromatic sweetness and complexity to the dish.
  • 1/8 teaspoon red pepper flakes For a hint of heat; adjust according to taste.
  • 1 teaspoon sugar Helps balance acidity from tomatoes.
For the Chicken and Sauce
  • 14.5 ounces diced tomatoes, fire-roasted Adds a rich layer of flavor to the curry.
  • 2 pounds boneless skinless chicken thighs Ideal for tender, juicy bites; soak up sauce beautifully.
  • 8 tablespoons unsalted butter, sliced Adds a luxurious, creamy texture at the finish.
  • 1/2 cup heavy cream Creates a smooth, rich finish that’s characteristic of butter chicken.
For Garnishing and Serving
  • 1/3 cup fresh cilantro, finely chopped Brightens up the dish when garnished.
  • naan and cooked rice Serve warm to soak up the delicious sauce, making it a complete meal!

Equipment

  • Crockpot

Method
 

Step-by-Step Instructions for Savory Crockpot Butter Chicken
  1. Begin by heating 2 tablespoons of coconut oil or olive oil in the crockpot's sauté setting on medium heat. Add 1.5 cups of finely diced onion and sauté for about 5–7 minutes, until the onions soften and become translucent.
  2. Stir in 1 tablespoon of ginger paste and 1 tablespoon of minced garlic into the sautéed onions. Cook for 1 additional minute, ensuring the garlic and ginger become fragrant but aren't browned.
  3. Next, add 1.25 teaspoons each of smoked paprika, ground cumin, ground turmeric, and 1.25 teaspoons of salt to the mixture. Stir and cook for 2 minutes until the spices become aromatic.
  4. Pour in a 14.5-ounce can of fire-roasted diced tomatoes, stirring to combine all the ingredients thoroughly.
  5. Carefully place 2 pounds of boneless, skinless chicken thighs into the pot, coating it with the sauce.
  6. Cover the crockpot and set it to cook on low for 6–8 hours or on high for 3–4 hours.
  7. Once the cooking time is complete, stir in 8 tablespoons of sliced unsalted butter and ½ cup of heavy cream.
  8. Finally, sprinkle ⅓ cup of finely chopped fresh cilantro on top. Serve warm with naan and cooked rice.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 15gProtein: 30gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 6gCholesterol: 120mgSodium: 900mgPotassium: 800mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 5mgCalcium: 40mgIron: 2mg

Notes

Use fresh spices and high-quality chicken for better flavor. Sautéing ingredients is crucial for depth of flavor, and avoid lifting the lid while cooking.

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