Creamy Crockpot Butter Chicken (Printable)
Tender chicken in a rich, creamy spiced tomato-butter sauce, slow-cooked to perfection with aromatic Indian seasonings.
# 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
# Directions:
01 - In a large bowl, whisk together the yogurt, lemon juice, garam masala, ground cumin, ground coriander, chili powder, turmeric, and salt. Add the chicken pieces and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or overnight for deeper flavor penetration.
02 - Melt 2 tablespoons of butter in a skillet over medium heat. Add the chopped onion and cook until softened and golden, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
03 - Transfer the sautéed onion mixture to the crockpot. Add the marinated chicken along with all of the marinade, tomato sauce, garam masala, smoked paprika, ground cumin, cinnamon, and cayenne pepper if using. Stir thoroughly to combine all ingredients.
04 - Cover the crockpot and cook on LOW for 5 to 6 hours, or on HIGH for 2.5 to 3 hours, until the chicken is tender and cooked through.
05 - About 20 minutes before serving, stir in the heavy cream and remaining 2 tablespoons of butter. Taste and adjust seasoning with salt and black pepper as needed. Cover and let the sauce heat through.
06 - Ladle into bowls and garnish generously with fresh cilantro. Serve hot alongside steamed basmati rice or warm naan bread.
# Expert Tips:
01 -
- The slow cooker does almost all the work while you get credit for a restaurant quality Indian meal.
- Leftovers taste even better the next day when the spices have had time to deepen and mingle.
- It is genuinely forgiving so even if you eyeball the spices it turns out delicious every single time.
02 -
- Do not skip the marinade step even if you are short on time because thirty minutes makes a real difference in how the chicken absorbs flavor.
- Add the cream at the very end rather than at the start because slow cooking dairy for hours can cause it to separate and look curdled.
- Chicken thighs are non-negotiable here because breasts will turn dry and stringy after six hours in the slow cooker.
03 -
- Toast whole spices in a dry pan before grinding them for a marinade that tastes exponentially more complex than anything from a pre-ground jar.
- Pat the chicken dry before marinating so the yogurt clings to the meat instead of sliding off in watery puddles.