Crockpot Butter Chicken (Printable Version)
Tender chicken slow-simmered in a rich, creamy spiced tomato butter sauce with classic Indian aromatics.
# Ingredient List:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken thighs, cut into bite-size pieces
→ Marinade
02 - 3/4 cup plain Greek yogurt
03 - 2 tablespoons fresh lemon juice
04 - 1 tablespoon garam masala
05 - 1 teaspoon ground cumin
06 - 1 teaspoon ground coriander
07 - 1/2 teaspoon chili powder
08 - 1/2 teaspoon ground turmeric
09 - 1/2 teaspoon kosher salt
→ Sauce
10 - 2 tablespoons unsalted butter
11 - 1 medium yellow onion, finely chopped
12 - 4 cloves garlic, minced
13 - 1 tablespoon fresh ginger, grated
14 - 1 can (15 oz) tomato sauce or crushed tomatoes
15 - 2 teaspoons garam masala
16 - 1 teaspoon smoked paprika
17 - 1 teaspoon ground cumin
18 - 1/2 teaspoon ground cinnamon
19 - 1/2 teaspoon cayenne pepper (optional, to taste)
20 - 1 cup heavy cream or coconut cream
21 - 2 tablespoons unsalted butter (to finish)
22 - Kosher salt and freshly ground black pepper, to taste
23 - Fresh cilantro leaves, for garnish
# Step-by-Step Instructions:
01 - In a large mixing bowl, combine the Greek yogurt, lemon juice, garam masala, ground cumin, ground coriander, chili powder, ground turmeric, and salt. Add the chicken thigh pieces and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or overnight for deeper flavor penetration.
02 - Melt 2 tablespoons of unsalted butter in a skillet over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion is soft and golden, approximately 5 minutes, stirring occasionally to prevent browning.
03 - Transfer the sautéed onion mixture to the crockpot. Add the marinated chicken along with all the marinade, tomato sauce, garam masala, smoked paprika, ground cumin, cinnamon, and cayenne pepper if using. Stir thoroughly to combine all ingredients.
04 - Cover the crockpot and cook on LOW for 5 to 6 hours, or on HIGH for 2.5 to 3 hours, until the chicken is tender and cooked through.
05 - Approximately 20 minutes before serving, stir in the heavy cream and remaining 2 tablespoons of butter. Taste and adjust seasoning with salt and freshly ground black pepper as needed.
06 - Garnish generously with fresh cilantro leaves. Serve hot alongside steamed basmati rice or warm naan bread.
# Tips from hearthlykitchen:
01 -
- The yogurt marinade tenderizes the chicken so thoroughly that it practically falls apart on your fork.
- Everything simmers into a velvety, golden sauce that tastes like you spent all day at the stove.
- It is genuinely hands off after the first ten minutes, which means you can live your life while dinner cooks itself.
02 -
- Do not skip the marinating step, even thirty minutes makes a noticeable difference in how tender and flavorful the chicken becomes.
- Stir the cream in at the very end rather than at the start, because extended cooking can cause it to separate and look curdled.
03 -
- Browning the chicken briefly in the skillet before adding it to the crockpot creates a deeper, more complex flavor that is absolutely worth the extra five minutes.
- If the sauce seems too thin at the end, remove the lid and let it cook on high for fifteen more minutes until it reaches your preferred consistency.