why make this recipe
Crockpot Butter Chicken is a delicious and easy way to enjoy a classic Indian dish without spending hours in the kitchen. It’s perfect for busy days when you want a hearty meal waiting for you at home. The slow cooking process allows the flavors to meld, making the chicken incredibly tender and flavorful. Just set it and forget it!
how to make Crockpot Butter Chicken
Ingredients:
- 1.5 lbs chicken thighs or breasts
- 1 cup heavy cream
- 1/2 cup butter
- 1 onion, diced
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon garam masala
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
- Naan or rice for serving
Directions:
- Place the diced onion, garlic, and ginger at the bottom of the crockpot.
- Add the chicken thighs or breasts on top.
- In a bowl, mix the heavy cream, butter, garam masala, cumin, paprika, salt, and pepper. Pour the mixture over the chicken.
- Cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender.
- Once done, shred the chicken in the sauce and stir to combine.
- Garnish with fresh cilantro and serve with naan or rice.
how to serve Crockpot Butter Chicken
Serve Crockpot Butter Chicken hot, garnished with fresh cilantro. It goes well with warm naan bread or fluffy rice. The creamy sauce is perfect for dipping or spooning over your side dish.
how to store Crockpot Butter Chicken
Store any leftover Crockpot Butter Chicken in an airtight container in the refrigerator. It will last for about 3 to 4 days. You can also freeze it for longer storage. Just make sure to thaw it in the fridge before reheating.
tips to make Crockpot Butter Chicken
- Use chicken thighs for a juicier result, but chicken breasts work just fine too.
- Adjust the spices according to your taste. Add more garam masala for extra flavor or reduce it if you prefer a milder dish.
- For a bit of heat, consider adding a pinch of cayenne pepper.
variation
You can make a vegetarian version by using chickpeas instead of chicken. Just add them to the crockpot at the same time as the other ingredients, and follow the same cooking directions.
FAQs
Can I use frozen chicken in this recipe?
Yes, you can use frozen chicken, but it may require extra cooking time. Ensure the chicken reaches 165°F for safety.
Can I make this dish dairy-free?
Yes! Use coconut milk instead of heavy cream and omit the butter. You can also use vegan butter for extra richness.
Can I double the recipe?
Absolutely! Just make sure your crockpot is large enough to hold all the ingredients. You may need to adjust the cooking time slightly.
Crockpot Butter Chicken
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Total Time: 375 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
- Diet: Gluten-Free
Description
A delicious and easy way to enjoy a classic Indian dish with a creamy sauce, perfect for busy days.
Ingredients
- 1.5 lbs chicken thighs or breasts
- 1 cup heavy cream
- 1/2 cup butter
- 1 onion, diced
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon garam masala
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
- Naan or rice for serving
Instructions
- Place the diced onion, garlic, and ginger at the bottom of the crockpot.
- Add the chicken thighs or breasts on top.
- In a bowl, mix the heavy cream, butter, garam masala, cumin, paprika, salt, and pepper. Pour the mixture over the chicken.
- Cook on low for 360-480 minutes or high for 180-240 minutes until the chicken is tender.
- Once done, shred the chicken in the sauce and stir to combine.
- Garnish with fresh cilantro and serve with naan or rice.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for longer storage.