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–+ servings
Crockpot Butter Chicken

Creamy Crockpot Butter Chicken That Everyone Will Love

A delightful and easy Crockpot Butter Chicken recipe that embodies rich Indian flavors and creamy sauce.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 3 tablespoons Butter Can be substituted with ghee.
  • 1 medium Yellow Onion Chopped.
  • 4 cloves Garlic Minced.
  • 2 teaspoons Garam Masala Key spice.
  • 1 teaspoon Red Curry Powder Adjust to taste.
  • 1 teaspoon Chili Powder Or use paprika.
  • 1 teaspoon Ground Ginger Fresh grated yields more flavor.
  • 2 tablespoons Whole Wheat Flour Cornstarch is a gluten-free option.
  • 1 cup Olive Oil Can substitute with coconut oil.
  • 1 can Coconut Milk Full-fat recommended for creaminess.
  • 3 tablespoons Tomato Paste Can use crushed tomatoes as a substitute.
  • Salt & Pepper To taste.
For the Chicken
  • 2 pounds Boneless Skinless Chicken Breasts Thighs can be a juicier alternative.
For Serving
  • Hot Cooked Rice For soaking up the sauce.
  • Fresh Cilantro Leaves Optional garnish.
  • Naan Bread Suggested accompaniment.

Equipment

  • slow cooker
  • large saucepan
  • Immersion Blender

Method
 

Step-by-Step Instructions
  1. Sauté 3 tablespoons of butter in a large saucepan over medium heat. Add 1 chopped yellow onion and sauté for 2-3 minutes until translucent. Stir in 4 minced garlic cloves for an additional minute.
  2. Mix in 2 teaspoons of garam masala, 1 teaspoon of red curry powder, 1 teaspoon of chili powder, and 1 teaspoon of ground ginger. Stir for about 1 minute.
  3. Sprinkle in 2 tablespoons of whole wheat flour, stirring to create a paste. Gradually whisk in 1 cup of olive oil, 1 can of full-fat coconut milk, and 3 tablespoons of tomato paste. Cook for 1-2 minutes until smooth.
  4. Transfer the mixture to an immersion blender and blend until smooth. Pour the sauce into a 5-quart slow cooker.
  5. Add 2 pounds of boneless skinless chicken breasts to the slow cooker, ensuring they are coated in the sauce. Stir gently.
  6. Cover and cook on low for 3-4 hours until chicken reaches 165°F and is easily shredded.
  7. Stir the crockpot butter chicken before serving and garnish with fresh cilantro. Serve hot with rice or naan.

Nutrition

Serving: 1cupCalories: 450kcalCarbohydrates: 25gProtein: 35gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 300mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

For best results, sauté the spices before adding to the slow cooker. Adjust spice levels as needed for personal preference.

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