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For this easy and tasty Crockpot Butter Chicken, you need a few key items: - 2 lbs boneless, skinless chicken thighs - 1 large onion, finely chopped - 4 cloves garlic, minced - 1 tablespoon ginger, grated - 1 can (14 oz) crushed tomatoes - 1 cup coconut milk - 1/2 cup unsalted butter - Salt and pepper to taste - Fresh cilantro, chopped (for garnish) - Cooked basmati rice (for serving) These ingredients set the stage for a warm and rich meal. The chicken thighs give a nice texture. The onion, garlic, and ginger add deep flavor. The crushed tomatoes and coconut milk create a creamy sauce. The magic of this dish comes from the spices. Here’s what you need: - 1 tablespoon garam masala - 1 teaspoon cumin - 1 teaspoon turmeric - 1 teaspoon paprika These spices bring warmth and depth. Garam masala is key for that classic butter chicken taste. Cumin adds an earthy note. Turmeric gives a lovely color and slight bitterness, while paprika adds a hint of sweetness. When it’s time to eat, serve the butter chicken over basmati rice. This rice soaks up the sauce well. You can also sprinkle fresh cilantro on top. It adds freshness and color. For a full meal, consider adding a side salad or naan bread. This will round out your dining experience. {{ingredient_image_1}} Start by gathering all your ingredients. You need: - 2 lbs boneless, skinless chicken thighs - 1 large onion, finely chopped - 4 cloves garlic, minced - 1 tablespoon ginger, grated - 1 tablespoon garam masala - 1 teaspoon cumin - 1 teaspoon turmeric - 1 teaspoon paprika - 1 can (14 oz) crushed tomatoes - 1 cup coconut milk - 1/2 cup unsalted butter - Salt and pepper to taste - Fresh cilantro, chopped (for garnish) - Cooked basmati rice (for serving) First, chop the onion finely. Mince the garlic and grate the ginger. Spread these three ingredients evenly in the bottom of your crockpot. In a bowl, mix the spices: garam masala, cumin, turmeric, paprika, salt, and pepper. Rub this spice mix all over the chicken thighs. This step adds great flavor. Next, place the spiced chicken thighs directly on top of the onion mixture in the crockpot. Pour the crushed tomatoes and coconut milk over the chicken. Finally, add dollops of butter on top. Cover the crockpot and cook. Choose low for 6-8 hours or high for 4-5 hours. The chicken should become tender and easy to shred. When the cooking time is up, use two forks to shred the chicken right in the crockpot. Stir everything together until well mixed. Taste it! Adjust the seasoning if needed by adding more salt and pepper. Serve the butter chicken over a bed of cooked basmati rice. Don’t forget to garnish with fresh cilantro for a pop of color and flavor. Enjoy your delicious meal! To get the best flavor in your crockpot butter chicken, use fresh spices. Fresh spices have stronger flavors. Make sure to rub the spice mix on the chicken well. This helps the spices soak in. Don't skip the onion, garlic, and ginger. These three add a rich base flavor. Also, use full-fat coconut milk for creaminess. It makes the dish rich and smooth. A touch of salt and pepper at the end brightens the taste. Cooking time can change based on your crockpot. If you cook on low, aim for 6-8 hours. For high heat, 4-5 hours works best. Check the chicken at the end of cooking. It should be tender and easy to shred. If it is not, give it a little more time. Always keep the lid on. This helps the chicken cook evenly and stay moist. To make cooking easier, a few tools help a lot. A good quality crockpot is key. It keeps the heat steady and cooks evenly. Use a good knife for chopping. It makes prep quick and easy. A set of measuring cups ensures you get the right amounts. Also, have two forks ready for shredding the chicken. This way, you can mix everything well before serving. Pro Tips Use Fresh Spices: Ground spices lose their potency over time. For the best flavor, use fresh spices or grind them just before use. Adjust the Heat: If you prefer a spicier dish, add some cayenne pepper or chopped green chilies to the spice mix. Marinate for More Flavor: For an extra flavor boost, marinate the chicken in the spices and yogurt for a few hours or overnight before cooking. Try Different Proteins: While chicken thighs are delicious, you can also use chicken breasts, shrimp, or even tofu for a vegetarian option. {{image_2}} You can make this dish lighter by swapping some ingredients. Use Greek yogurt in place of butter for creaminess. Opt for light coconut milk to cut down calories. You can also replace chicken thighs with skinless chicken breasts. This keeps the dish tasty while reducing fat. Boost nutrition by adding veggies to your butter chicken. Chop up bell peppers, spinach, or carrots. Toss them in the crockpot with the chicken. They cook down well and add color. Plus, they enrich the meal with vitamins and fiber. Mix things up by trying different sauces. For a tangy twist, add some yogurt or lemon juice. You could also use curry paste instead of garam masala for a unique flavor. Experiment with different herbs like basil or mint for a fresh taste. Each change can give you a new favorite version! You can store leftover butter chicken in an airtight container. Let it cool first. Keep it in the fridge for up to three days. If you have a lot, split it into smaller portions. This makes reheating easier and faster. To reheat, use the microwave or a stovetop. If using a microwave, place it in a bowl. Heat for 1-2 minutes, stirring halfway through. On the stovetop, warm it over low heat. Stir often to avoid sticking. Add a splash of coconut milk if it seems too thick. You can freeze butter chicken for later meals. Place it in a freezer-safe container. Make sure to leave some space at the top. The dish can stay in the freezer for up to three months. To enjoy, thaw it overnight in the fridge before reheating. Yes, you can use chicken breast. Thighs have more flavor and stay moist. Chicken breast can dry out faster. If you prefer breast, check it often while cooking. You may need to adjust the cooking time. Crockpot Butter Chicken pairs well with various sides. I recommend serving it over cooked basmati rice. The rice absorbs the sauce nicely. You can also serve it with naan bread. This bread is great for scooping up the chicken. Adding a fresh salad or steamed veggies adds balance. To adjust the spice level, you can change the spices. Add less garam masala and paprika for milder flavor. If you like more heat, add chili powder or cayenne pepper. Start with a small amount and taste as you go. This way, you can find your perfect heat level. Crockpot butter chicken is a simple dish made with easy steps. You learned the key ingredients, spice mixes, and serving ideas. I outlined how to prepare and cook the chicken for tasty results. Tips and tricks help boost flavor and adjust cooking time. Variations allow for healthy swaps and added veggies. Finally, proper storage keeps your meals fresh. Now, get ready to enjoy a warm, delicious meal any night!

Crockpot Butter Chicken

A flavorful and creamy butter chicken made effortlessly in a crockpot.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 7 hours
Total Time 8 hours 15 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 400 kcal

Ingredients
  

  • 2 lbs boneless, skinless chicken thighs
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1 tablespoon garam masala
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • 1 can crushed tomatoes (14 oz)
  • 1 cup coconut milk
  • 1 2 unsalted butter
  • to taste salt and pepper
  • for garnish fresh cilantro, chopped
  • for serving cooked basmati rice

Instructions
 

  • In a large crockpot, add the finely chopped onion, minced garlic, and grated ginger. Spread them evenly across the bottom.
  • In a bowl, combine the garam masala, cumin, turmeric, paprika, salt, and pepper. Rub the spice mixture onto the chicken thighs thoroughly.
  • Place the spiced chicken thighs on top of the onion mixture in the crockpot.
  • Pour the crushed tomatoes and coconut milk over the chicken, followed by placing the unsalted butter on top in dollops.
  • Cover the crockpot and cook on low for 6-8 hours or on high for 4-5 hours, until the chicken is tender and easily shreds with a fork.
  • Once cooked, take two forks and shred the chicken in the crockpot. Stir everything together until well combined.
  • Taste and adjust seasoning as necessary, adding salt and pepper as desired.
  • Serve the butter chicken over a bed of cooked basmati rice and garnish with freshly chopped cilantro.

Notes

Serve with basmati rice for a complete meal.
Keyword butter chicken, crockpot, Indian cuisine