Crockpot Butter Chicken is a delightful dish that brings the flavors of Indian cuisine into your home easily. This recipe is perfect for busy days when you want a delicious meal without spending hours in the kitchen. With tender chicken cooked in a creamy sauce, it’s sure to please everyone at the table.
Why Make This Recipe
This recipe for Crockpot Butter Chicken is great because it requires minimal effort and delivers maximum flavor. The slow-cooking process makes the chicken super tender, while the blend of spices gives it a rich and comforting taste. Plus, it’s versatile and can be served with rice, naan, or even veggies, making it suitable for any meal.
How to Make Crockpot Butter Chicken
Making Crockpot Butter Chicken is simple and straightforward. Just gather your ingredients, throw them into the crockpot, and let it cook. Here’s how to do it:
Ingredients:
- 2 pounds boneless chicken thighs
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 can (15 ounces) tomato sauce
- 1 cup heavy cream
- 1/2 cup butter
- 2 tablespoons garam masala
- 1 teaspoon cumin
- 1 teaspoon coriander
- Salt and pepper to taste
- Fresh cilantro for garnish
Directions:
- Place the chicken thighs in the crockpot.
- Add the chopped onion, garlic, ginger, tomato sauce, garam masala, cumin, coriander, salt, and pepper.
- Cook on low for 6-7 hours or on high for 3-4 hours.
- When the chicken is tender, shred it gently with two forks.
- Stir in the butter and heavy cream until well combined.
- Serve over rice or with naan, garnished with fresh cilantro.
How to Serve Crockpot Butter Chicken
Crockpot Butter Chicken is best served warm. You can serve it over fluffy rice, which helps soak up the delicious sauce, or alongside soft naan bread for dipping. Don’t forget to sprinkle fresh cilantro on top for a burst of freshness and color!
How to Store Crockpot Butter Chicken
If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, freeze the chicken in a freezer-safe container for up to 3 months. Just remember to thaw it in the refrigerator before reheating.
Tips to Make Crockpot Butter Chicken
- For a slightly spicier version, you can add red pepper flakes or chili powder.
- Ensure the chicken is well-coated with the sauce to get the best flavor.
- Experiment with different sides, such as steamed veggies or a fresh salad, for a balanced meal.
Variation
You can switch out the chicken thighs for chicken breasts if you prefer white meat. You can also make a vegetarian version by using chickpeas or paneer instead of chicken.
FAQs
1. Can I use chicken breasts instead of thighs?
Yes, you can use boneless chicken breasts, but they may dry out a bit more than thighs. Consider cooking them for a shorter time.
2. Can I use coconut cream instead of heavy cream?
Yes! Coconut cream will give a different flavor but will still be delicious and dairy-free.
3. How spicy is this dish?
The spiciness can be adjusted based on your preferences. The spices listed are mild, but you can add more heat with chili powder or fresh chilies if you like it spicy.
Enjoy making and sharing this easy and tasty Crockpot Butter Chicken with your family and friends!
Crockpot Butter Chicken
Ingredients
Main Ingredients
- 2 pounds boneless chicken thighs
- 1 unit onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 can (15 ounces) tomato sauce
- 1 cup heavy cream
- 1/2 cup butter
- 2 tablespoons garam masala
- 1 teaspoon cumin
- 1 teaspoon coriander
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
Preparation
- Place the chicken thighs in the crockpot.
- Add the chopped onion, garlic, ginger, tomato sauce, garam masala, cumin, coriander, salt, and pepper.
Cooking
- Cook on low for 6-7 hours or on high for 3-4 hours.
- When the chicken is tender, shred it gently with two forks.
- Stir in the butter and heavy cream until well combined.
Serving
- Serve over rice or with naan, garnished with fresh cilantro.