Rich, creamy, and packed with warm spices, this Crockpot Butter Chicken brings all the cozy, restaurant-quality flavors of your favorite Indian dish right to your kitchen—without the fuss. It’s a set-it-and-forget-it kind of meal that fills your home with the most incredible aroma. Serve it over fluffy rice with warm naan, and you’ve got a comforting dinner the whole family will love.
Crockpot Butter Chicken
4
servingsRich, creamy, and packed with warm spices, this Crockpot Butter Chicken brings all the cozy, restaurant-quality flavors of your favorite Indian dish right to your kitchen—without the fuss. It’s a set-it-and-forget-it kind of meal that fills your home with the most incredible aroma.
Keep the screen of your device on
Ingredients
1.5 pounds boneless, skinless chicken thighs, cut into chunks
1 small onion, finely chopped
3 cloves garlic, minced
1 inch piece ginger, grated
1 can (14 oz) crushed tomatoes
1 can (14 oz) coconut milk
2 tbsp tomato paste
2 tbsp butter
1 tbsp garam masala
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1/2 tsp smoked paprika
1/2 tsp chili powder (optional for heat)
1 tsp salt
½ tsp black pepper
½ cup heavy cream
1 tbsp honey
2 tbsp fresh cilantro, chopped (for garnish)
Directions
- Place the chopped onion, garlic, and ginger in the bottom of the crockpot.
- Add the chicken chunks on top, followed by the crushed tomatoes, tomato paste, butter, and all the spices. Stir to coat the chicken evenly.
- Pour in the coconut milk, cover, and cook on low for 6-7 hours or high for 3-4 hours until the chicken is tender.
- Stir in the heavy cream and honey, letting it warm through for 10-15 minutes.
- Garnish with fresh cilantro and serve hot over rice with naan on the side.
Notes
- This dish is even better the next day, so be sure to save leftovers for an easy reheat-and-eat meal!
Like this recipe?
Follow @dinnerendeavor on Pinterest