Crockpot Butter Chicken (Printable)
Tender chicken in creamy spiced tomato-butter sauce, slow-cooked to perfection in your crockpot.
# What You'll Need:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken thighs, cut into bite-size pieces
→ Marinade
02 - 3/4 cup plain Greek yogurt
03 - 2 tablespoons fresh lemon juice
04 - 1 tablespoon garam masala
05 - 1 teaspoon ground cumin
06 - 1 teaspoon ground coriander
07 - 1/2 teaspoon chili powder
08 - 1/2 teaspoon ground turmeric
09 - 1/2 teaspoon kosher salt
→ Sauce
10 - 2 tablespoons unsalted butter
11 - 1 medium yellow onion, finely chopped
12 - 4 cloves garlic, minced
13 - 1 tablespoon fresh ginger, grated
14 - 1 can (15 oz) tomato sauce or crushed tomatoes
15 - 2 teaspoons garam masala
16 - 1 teaspoon smoked paprika
17 - 1 teaspoon ground cumin
18 - 1/2 teaspoon ground cinnamon
19 - 1/2 teaspoon cayenne pepper (optional, to taste)
20 - 1 cup heavy cream or coconut cream
21 - 2 tablespoons unsalted butter (to finish)
22 - Kosher salt and freshly ground black pepper, to taste
23 - Fresh cilantro, for garnish
# How To Make:
01 - In a large mixing bowl, whisk together the Greek yogurt, lemon juice, garam masala, ground cumin, ground coriander, chili powder, turmeric, and salt until well combined. Add the chicken thigh pieces and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or overnight for deeper flavor penetration.
02 - Melt 2 tablespoons of unsalted butter in a large skillet over medium heat. Add the chopped onion and cook until softened and golden, approximately 5 minutes. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
03 - Transfer the sautéed onion mixture to the crockpot. Add the marinated chicken along with all the marinade. Pour in the tomato sauce, then add the garam masala, smoked paprika, ground cumin, cinnamon, and cayenne pepper if using. Stir thoroughly to combine all ingredients evenly.
04 - Cover the crockpot and cook on LOW for 5 to 6 hours, or on HIGH for 2.5 to 3 hours, until the chicken is fork-tender and cooked through.
05 - Approximately 20 minutes before serving, stir in the heavy cream and remaining 2 tablespoons of butter until the sauce is smooth and velvety. Season with salt and freshly ground black pepper to taste.
06 - Ladle into serving bowls and garnish generously with fresh cilantro. Serve hot alongside steamed basmati rice or warm naan bread.
# Expert Tips:
01 -
- The crockpot does almost all the work while you go about your day, and the reward is a sauce so deeply flavored it tastes like it came from a professional kitchen.
- Marinating the chicken in yogurt and spices overnight transforms ordinary thighs into something remarkably tender and complex.
02 -
- Do not skip the sautéing step for the onion, garlic, and ginger because raw aromatics dumped straight into the crockpot will taste flat and harsh no matter how long they cook.
- Stir the cream in at the very end rather than at the beginning because dairy that slow cooks for hours can curdle and separate, ruining the silky texture you worked for.
03 -
- Use the darkest, heaviest bottomed skillet you own for the sauté step because good browning on the onions creates a depth of flavor that carries through the entire dish.
- Pat the chicken pieces dry before adding them to the marinade because excess moisture dilutes the yogurt and prevents the spices from adhering properly to each piece.