Description
Tender boneless chicken thighs slow-cooked in a creamy tomato sauce with garam masala, ginger, garlic, butter, and warm spices. This easy Crockpot Butter Chicken makes a comforting family dinner with only 20 minutes of preparation.
Ingredients
2 pounds boneless skinless chicken thighs, cut into 1½-inch pieces
1 medium onion, finely diced
4 garlic cloves, minced
1 tablespoon grated fresh ginger
1 can tomato sauce, 15 ounces
3 tablespoons tomato paste
1 tablespoon garam masala
1½ teaspoons ground cumin
1 teaspoon paprika
1 teaspoon ground coriander
½ teaspoon ground turmeric
¼ teaspoon cayenne pepper, optional
1 teaspoon salt, plus more as needed
4 tablespoons unsalted butter, cut into cubes
½ cup heavy cream
1 teaspoon dried fenugreek leaves, optional
Fresh cilantro and lemon wedges for serving, optional
Instructions
1. Lightly grease a 6-quart slow cooker.
2. Add the diced onion, minced garlic, grated ginger, tomato sauce, tomato paste, garam masala, cumin, paprika, coriander, turmeric, cayenne, and salt to the slow cooker. Stir until combined.
3. Add the chicken thigh pieces and stir until every piece is evenly coated in the tomato and spice mixture.
4. Distribute the cubed butter evenly over the chicken. Cover the slow cooker securely.
5. Cook on Low for 4 to 5 hours or on High for 2½ to 3 hours. Avoid repeatedly lifting the lid during cooking.
6. Insert an instant-read thermometer into several of the largest chicken pieces. Confirm that the chicken has reached an internal temperature of 165°F and feels tender.
7. Stir in the heavy cream and optional dried fenugreek leaves.
8. Cover and cook for another 10 to 15 minutes, until the sauce is smooth, hot, and thick enough to lightly coat a spoon.
9. Taste and adjust with additional salt, cayenne, or 1 teaspoon lemon juice if desired.
10. Serve warm with basmati rice, naan, vegetables, cilantro, or lemon wedges.
Notes
Use fully thawed chicken rather than frozen chicken.
Chicken thighs provide the most reliable tender texture, but boneless skinless chicken breast may be substituted. Begin checking chicken breast earlier because it can dry out more quickly.
Add the heavy cream near the end of cooking to reduce the risk of the dairy separating in the acidic tomato sauce.
If the sauce is thin, leave the lid slightly ajar and cook on High for 15 to 20 minutes after the chicken is fully cooked.
For a thicker sauce, stir together 1 tablespoon cornstarch and 1 tablespoon cold water. Add the slurry after the chicken reaches 165°F and cook briefly until thickened.
Full-fat canned coconut milk may replace the heavy cream, but it will add a noticeable coconut flavor.
Refrigerate leftovers in shallow airtight containers within 2 hours and use within 3 to 4 days.
Reheat leftovers on the stovetop or in the microwave until they reach 165°F. Do not reheat cold leftovers directly in the slow cooker.
Nutrition
- Serving Size: About 1¼ cups, excluding rice or naan
- Calories: 430 kcal
- Sugar: 6g
- Sodium: 720mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 14.5g
- Trans Fat: 0.5g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 155mg