Crockpot Butter Chicken
A comforting dish featuring tender chicken thighs in a rich, creamy sauce, perfect for busy weeknights.
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Total Time: 260 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Crockpot
- Cuisine: Indian
- Diet: Gluten-Free
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs
- 1 cup onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 can (14 oz) coconut milk
- 1 can (8 oz) tomato sauce
- 2 tablespoons butter
- 2 tablespoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
- Rice or naan for serving
Instructions
- In your crockpot, add the chicken thighs, chopped onion, garlic, and ginger.
- In a separate bowl, mix the coconut milk, tomato sauce, butter, garam masala, turmeric, cumin, salt, and pepper until well combined.
- Pour this sauce over the chicken in the crockpot.
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and easily shreds.
- Once cooked, shred the chicken right in the crockpot with two forks.
- Stir everything together to ensure the chicken is well combined with the sauce.
- Serve it up over rice or alongside naan, garnished with fresh cilantro.
Notes
Marinate chicken in the spiced coconut mixture for enhanced flavors. For extra heat, add diced green chilies.
Find it online: https://www.mubrecipes.com/crockpot-butter-chicken/