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Crockpot Butter Chicken

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A hands-off, fragrant, and forgiving version of butter chicken, made easy in a crockpot with tender chicken thighs, rich coconut-tomato sauce, and fragrant spices.

Ingredients

Scale
  • 1.5 lbs chicken thighs (boneless or bone-in)
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • 2 inches fresh ginger, grated
  • 1 can (14 oz) full-fat coconut milk
  • 1 cup tomato puree
  • 1/2 cup unsalted butter
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • Salt and pepper to taste
  • Chopped cilantro for garnish

Instructions

  1. Place the chicken thighs in the crockpot in a single layer.
  2. In a medium bowl, stir together the chopped onion, minced garlic, grated ginger, coconut milk, tomato puree, butter, garam masala, cumin, turmeric, salt, and pepper until smooth.
  3. Pour the sauce over the chicken, making sure the pieces are mostly covered.
  4. Cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is very tender and easily shredded.
  5. Use two forks to shred the chicken directly in the crockpot and stir well to let the shredded meat soak up the sauce.
  6. Taste and adjust seasoning, then serve over rice or with bread, topped with chopped cilantro.

Notes

For a lighter version, use light coconut milk and reduce butter to 2 tablespoons. Brown the thighs for extra flavor if you have time.

Nutrition

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