Crockpot Butter Chicken
A creamy, aromatic dish featuring tender chicken in a rich tomato sauce infused with spices, perfect for comforting meals with family or friends.
Ingredients
Sauce Ingredients
- 16 oz Tomato sauce
- 5 cloves Garlic (minced)
- 2 tbsp Fresh ginger (grated)
- 1 tsp Ground cumin
- 2 tsp Garam masala
- 1 tbsp Smoked paprika
- 1 tsp Ground turmeric
- 1/2 tsp Chili powder
- 1 tsp Salt
- 1 tsp Honey
Main Ingredients
- 2 lbs Chicken thighs Juicier than chicken breast
- 3 tbsp Unsalted butter (cold and chopped)
- 1/2 cup Heavy cream
- 2 tbsp Fresh parsley (chopped, for garnish)
Instructions
Preparation
- Add the tomato sauce, garlic, ginger, cumin, garam masala, smoked paprika, turmeric, chili powder, salt, and honey to the crockpot. Stir until the sauce is evenly mixed.
- Add the chicken thighs and turn them until they are coated in the sauce.
- Scatter the cold, chopped butter over the top of the chicken.
Cooking
- Cook on low for 4 to 6 hours or on high for 2 hours, until the chicken is cooked through and tender.
- Remove the chicken from the crockpot and place it on a cutting board to cool slightly.
- Add the heavy cream to the crockpot and whisk until the sauce is smooth and creamy.
- When the chicken is cool enough to handle, cut it into bite-sized pieces and return it to the crockpot. Stir to coat the chicken in the sauce.
Serving
- Serve with basmati rice and garnish with the chopped fresh parsley.
Notes
For an even creamier sauce, you can add the heavy cream towards the last 30 minutes of cooking. Adjust the chili powder to your spice preference. Refrigerate leftovers for up to 4 days or freeze for up to 3 months.
