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EASY CROCKPOT BUTTER CHICKEN

This easy crockpot butter chicken recipe delivers authentic restaurant-quality flavor with the convenience of a slow cooker. Boneless, skinless chicken thighs are marinated in yogurt and spices, then slow-cooked in a creamy tomato-based sauce for a tender and flavorful dish.
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Prep Time 25 minutes
Cook Time 7 hours
Total Time 7 hours 25 minutes
Servings: 6
Course: Main Course
Cuisine: Indian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 cup plain yogurt full-fat preferred
  • 2 tbsp ginger-garlic paste
  • 1 tbsp lemon juice
  • 1 tsp garam masala
  • 1 tsp turmeric powder
  • 1 tsp chili powder
  • 1/2 tsp salt
  • 2 tbsp butter or ghee
  • 1 large onion, finely chopped
  • 1 cup heavy cream or coconut cream for dairy-free
  • 1/2 cup cashew paste optional
  • 2 tbsp tomato paste
  • 1 tbsp garam masala
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1/2 tsp chili powder
  • 1/2 tsp sugar
  • Salt to taste
  • Fresh cilantro, chopped, for garnish
  • Cooked basmati rice or naan bread for serving

Equipment

  • Slow cooker
  • Large bowl
  • skillet
  • measuring cups and spoons
  • Stirring spoon
  • knife
  • cutting board

Method
 

  1. In a large bowl, combine all marinade ingredients (yogurt, ginger-garlic paste, lemon juice, garam masala, turmeric powder, chili powder, and salt). Mix well to coat the chicken.
  2. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight.
  3. In a skillet, melt butter or ghee over medium heat.
  4. Add chopped onion and sauté until golden brown, about 5-7 minutes.
  5. Add ginger-garlic paste and sauté for another minute until fragrant.
  6. Add tomato paste, garam masala, cumin powder, coriander powder, and chili powder to the skillet.
  7. Cook for 1-2 minutes, stirring constantly, until fragrant and the spices are toasted.
  8. Transfer the spiced onion mixture to the slow cooker.
  9. Add crushed tomatoes, diced tomatoes, and cashew paste (if using). Stir to combine.
  10. Add the marinated chicken to the slow cooker. Stir gently to ensure the chicken is submerged in the sauce.
  11. Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
  12. Stir in heavy cream (or coconut cream) and sugar.
  13. Taste and adjust seasoning with salt as needed.
  14. Let it simmer for another 15-20 minutes to allow the flavors to meld.
  15. Garnish with fresh cilantro.
  16. Serve hot with basmati rice or naan bread.

Notes

For a richer flavor, bloom the spices in butter or ghee before adding them to the slow cooker. Chicken thighs are recommended for their higher fat content, which keeps them moist during long cooking times. Cashew paste adds extra creaminess, but is optional. Coconut cream can be used as a dairy-free alternative to heavy cream. Store leftovers in an airtight container in the refrigerator for up to 3 days.