Crockpot Butter Chicken (Print Version)
Creamy, spice-infused chicken slow-cooked in a velvety tomato butter sauce with aromatic Indian seasonings.
# What You 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:
01 - In a large bowl, combine the Greek yogurt, lemon juice, garam masala, ground cumin, ground coriander, chili powder, ground turmeric, and salt. Add the chicken pieces and toss until evenly coated. Cover and refrigerate for at least 30 minutes, or overnight for deeper flavor penetration.
02 - Melt 2 tbsp of unsalted butter in a skillet over medium heat. Add the finely chopped onion, minced garlic, and grated ginger. Sauté until the onion turns soft and golden, approximately 5 minutes.
03 - Transfer the sautéed aromatic mixture to the crockpot. Add the marinated chicken along with all 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 fork-tender and cooked through.
05 - Approximately 20 minutes before serving, stir in the heavy cream and remaining 2 tbsp of unsalted butter. Taste and adjust seasoning with salt and freshly ground black pepper as needed.
06 - Garnish with freshly chopped cilantro. Serve hot alongside steamed basmati rice or warm naan bread.
# Expert Advice:
01 -
- The crockpot does almost all the work while you go about your day, and the house smells incredible the entire time.
- That velvety, spiced cream sauce clings to every piece of chicken in a way that rivals any restaurant version I have tried.
02 -
- If you add the cream too early in the cooking process, it can curdle and separate, so always wait until the final 20 minutes.
- The sauce will look quite liquid when you first load the crockpot, but it thickens beautifully as it cooks down, so trust the process and do not add extra spices to compensate.
03 -
- Pat the chicken dry before marinating so the yogurt adheres properly and does not slide right off into a watery puddle.
- Toast the dry spices in the empty skillet for about 30 seconds before adding the butter and onions, and you will unlock a depth of flavor that feels like a secret restaurant technique.