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Amazing Crockpot Butter Chicken Results

Crockpot Butter Chicken Results
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Enjoy delicious and creamy Crockpot Butter Chicken with tender chicken simmered in a rich, flavorful tomato and spice sauce. This easy recipe is perfect for a comforting meal.

Ingredients

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  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 tbsp tomato paste
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 cup heavy cream
  • 1/2 cup butter, unsalted
  • 1 tbsp garam masala
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • 1/2 tsp chili powder (or more, to taste)
  • 1/4 tsp cayenne pepper (optional)
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp black pepper (or to taste)
  • Fresh cilantro, chopped, for garnish
  • Cooked rice or naan bread, for serving

Instructions

  1. Cut chicken thighs into 1-inch pieces.
  2. Heat olive oil in a large skillet over medium-high heat. Sear chicken in batches until lightly browned on all sides (3-5 minutes per batch). Transfer to a crockpot.
  3. In the same skillet, add chopped onion and cook until softened and translucent (5-7 minutes).
  4. Add minced garlic and grated ginger; cook for 1 minute until fragrant.
  5. Stir in tomato paste, garam masala, turmeric powder, cumin powder, chili powder (if using), cayenne pepper (if using), salt, and pepper. Cook for 1-2 minutes, stirring constantly.
  6. Pour in diced tomatoes (undrained) and stir to combine. Bring to a simmer, then remove from heat.
  7. Pour the tomato and spice mixture over the chicken in the crockpot. Add butter.
  8. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until chicken is very tender.
  9. Stir in heavy cream.
  10. For a smoother sauce, use an immersion blender to blend the sauce directly in the crockpot. Be careful when blending hot liquids! Alternatively, you can transfer the sauce to a regular blender, blend until smooth, and then return it to the crockpot.
  11. Taste and adjust seasoning as needed.
  12. Shred the chicken with two forks.
  13. Let the butter chicken simmer in the crockpot for another 15-20 minutes after adding the cream and shredding the chicken, to allow the flavors to meld together even further.
  14. Serve hot over cooked rice or with warm naan bread. Garnish with fresh cilantro.

Notes

  • Adjust chili powder and cayenne pepper to taste for spice level.
  • Chicken breasts can be used instead of thighs, but be careful not to overcook.
  • For a vegetarian option, substitute chicken with chickpeas or paneer.
  • Use coconut milk instead of heavy cream for a dairy-free version.
  • You can use 2 cups of chopped fresh tomatoes instead of canned diced tomatoes. Add a little water or chicken broth if needed.
  • A squeeze of lemon juice at the end can brighten the flavors.
  • This dish can be prepared ahead and stored in the refrigerator for up to 3 days.
  • Crockpot Butter Chicken freezes well for up to 3 months.
  • Serve with rice, naan, roti, or mashed potatoes. Raita, cucumber salad, or mango chutney are good accompaniments.
  • If the sauce is too thick, add water, chicken broth, or heavy cream.
  • If the sauce is too thin, thicken by simmering on the stovetop or using a cornstarch slurry.
  • If the chicken is too dry, cook for a shorter period or use chicken thighs. Adding extra heavy cream or butter can also help moisten the chicken.
  • If the flavor is not strong enough, add more garam masala, turmeric powder, cumin powder, or chili powder to taste. A little lemon or lime juice can also enhance the flavor.

Nutrition

Find it online: https://bakerslider.com/crockpot-butter-chicken-results/

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