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Easy crockpot butter chicken simmers in a slow cooker, offering a delicious and convenient dinner option.

Crockpot Butter Chicken Perfection

This Crockpot Butter Chicken recipe delivers the incredible flavors of traditional butter chicken with minimal effort. With tender chicken and a rich, creamy sauce, this dish is perfect for a weeknight meal or meal prepping. It's easily customizable to suit your spice preference, making it a guaranteed crowd-pleaser.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: Indian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 large yellow onion, diced
  • 4-5 cloves garlic, minced
  • 1-2 tablespoons fresh ginger, grated
  • 6- ounce can tomato paste
  • 14.5- ounce can diced tomatoes, undrained
  • 1 cup heavy cream
  • 4 tablespoons unsalted butter
  • 2 tablespoons garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1/2 - 1 teaspoon chili powder adjust to taste
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • Fresh cilantro, for garnish
  • Lemon juice, for serving optional
  • Greek yogurt, for serving optional
  • Cooked basmati rice, for serving
  • Naan bread, for serving

Equipment

  • Crockpot (Slow Cooker)
  • Large spoon or spatula
  • Measuring cups and spoons
  • Knife
  • Cutting board
  • Can opener
  • Grater (for ginger)
  • Serving bowls
  • Rice Cooker (optional)
  • Mixing bowl

Method
 

  1. Prep your ingredients: Dice the onion, mince the garlic and ginger, measure out the spices, and cut the chicken into bite-sized pieces.
  2. Build the flavor base: In your crockpot, combine the diced onion, minced garlic and ginger, tomato paste, diced tomatoes (with their juices), garam masala, turmeric, cumin, chili powder, salt, and pepper. Stir well to combine.
  3. Add the chicken: Add the chicken pieces to the crockpot and stir to coat them evenly with the sauce. Ensure all the chicken is submerged.
  4. Cook low and slow: Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours. Cook until the chicken is cooked through and easily shreds with a fork.
  5. Finishing touches: Once the chicken is cooked, stir in the heavy cream and butter. Let it simmer for another 15-20 minutes, or until the sauce has thickened slightly.
  6. Serve: Serve hot over basmati rice with naan bread. Garnish with fresh cilantro and a squeeze of lemon juice. A dollop of Greek yogurt is also a great addition.

Notes

For a spicier dish, add a pinch of cayenne pepper or a finely chopped chili pepper. If the sauce is too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the crockpot during the last 30 minutes of cooking. You can also add vegetables like peas, bell peppers, or spinach during the last hour of cooking. Butter chicken can be frozen for up to 3 months in a freezer-safe container. Thaw overnight in the refrigerator before reheating.