Description
A rich and creamy butter chicken made with classic Indian spices, cooked effortlessly in a slow cooker for tender and flavorful results.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 inches ginger, grated (or 2 teaspoons ginger paste)
- 1 can (14 oz) diced tomatoes (undrained)
- 1 cup heavy cream
- 1/2 cup butter
- 2 tablespoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
- Naan or rice for serving
Instructions
- Place the chicken thighs at the bottom of the crockpot in a single layer.
- Add the chopped onion, minced garlic, grated ginger, and canned diced tomatoes with their juices.
- Sprinkle garam masala, turmeric, cumin, and season with salt and pepper. Stir gently to coat the chicken and aromatics.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours until the chicken is cooked and tender.
- Remove the chicken and shred it with two forks, discarding large cartilage pieces.
- Return the shredded chicken to the crockpot, add butter and heavy cream, and stir until melted and smooth.
- Let cook for an additional 20–30 minutes on low to thicken the sauce and meld flavors.
- Serve hot over rice or with naan, garnished with cilantro.
Notes
Use light cream for a lighter sauce. Substitute with crushed tomatoes for a smoother base. Leftovers can be stored for up to 4 days in the refrigerator or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 420 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian