Description
A comforting, creamy slow-cooked butter chicken with rich spices, perfect for busy weeknights.
Ingredients
Scale
- 2 lbs boneless skinless chicken thighs
- 1 cup onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, freshly grated
- 1 can (15 oz) tomato puree
- 1 cup coconut milk
- 1/2 cup unsalted butter
- 2 tablespoons garam masala
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon red chili powder (optional for heat)
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Cooked basmati rice or naan bread, for serving
Instructions
- Place the chicken thighs at the bottom of the crockpot in a single layer.
- In a mixing bowl, combine onions, garlic, and ginger. Spread mixture over the chicken in the crockpot.
- Pour the tomato puree over the chicken and onion mixture, ensuring coverage.
- In another bowl, whisk together coconut milk, butter, garam masala, cumin, coriander, paprika, turmeric, red chili powder, salt, and pepper. Pour over the chicken.
- Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours.
- Once cooked, shred the chicken and stir it back into the sauce.
- Serve over basmati rice or with naan and garnish with cilantro.
Notes
For added depth, brown the chicken before placing it in the crockpot. Adjust the seasoning and chili powder to taste.
- Prep Time: 20 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup butter chicken over 1/2 cup rice
- Calories: 520
- Sugar: 6g
- Sodium: 900mg
- Fat: 32g
- Saturated Fat: 20g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 120mg