Description
The ultimate set-it-and-forget-it dinner! This Crockpot Butter Chicken simmers all day so you can walk through the door to restaurant-quality Indian cuisine without the takeout price tag.
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 large onion, finely diced (about 1 cup)
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 can (14 oz) tomato sauce
- 2 tablespoons tomato paste
- 2 tablespoons garam masala
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon chili powder (adjust to taste)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup heavy cream
- ½ cup unsalted butter, cut into pieces
- ¼ cup plain yogurt
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
- Pat chicken thighs dry and cut into 1-inch pieces. Combine all dry spices in a small bowl.
- Lightly grease your slow cooker and add diced onion to the bottom. Place chicken pieces on top of the onion layer.
- Sprinkle minced garlic and grated ginger over the chicken, then distribute the spice mixture evenly over the chicken pieces.
- Pour tomato sauce over the seasoned chicken and add tomato paste. Do not stir.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- With 30 minutes of cooking time remaining, add butter pieces and stir until melted. Pour in heavy cream and continue cooking.
- Just before serving, stir in yogurt to add tanginess and balance the rich flavors. Taste and adjust seasonings if needed.
- Serve hot over basmati rice, garnished with fresh chopped cilantro.