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Crockpot Butter Chicken

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A comforting and rich Indian dish made with tender chicken simmered in a creamy coconut sauce, perfect for busy weeknights.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 can (15 oz) tomato sauce
  • 1 can (14 oz) coconut milk
  • 4 tablespoons butter
  • 2 tablespoons garam masala
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)

Instructions

  1. Start by placing boneless, skinless chicken at the bottom of the crockpot.
  2. Sprinkle the chopped onion, minced garlic, and ginger over the chicken for a wonderfully aromatic base.
  3. In a separate bowl, whisk together the tomato sauce, coconut milk, butter, garam masala, cumin, paprika, turmeric, chili powder, salt, and pepper until smooth.
  4. Carefully pour this flavorful sauce over the chicken and veggies, ensuring everything is evenly covered.
  5. Use a spatula to gently stir, ensuring that the chicken is well-coated with the sauce.
  6. Cover and set your crockpot to cook on low for 6 to 8 hours or on high for 4 hours.
  7. About 30 minutes before the cooking time ends, check that the chicken is tender and easily shredded.
  8. Use two forks to shred the chicken right in the pot and mix it back into the sauce.
  9. Taste the sauce and adjust the seasoning as desired for extra flavor.
  10. Dish out the butter chicken and garnish with fresh cilantro if desired.

Notes

Pairs beautifully with fluffy basmati rice or warm naan.

Nutrition

Find it online: https://www.tastysavvy.com/crockpot-butter-chicken/