Crockpot Butter Chicken Indian (Print Version)

Slow-cooked chicken in creamy spiced tomato sauce, finished with butter. Perfect for serving with naan or rice.

# Ingredients:

→ Base Ingredients

01 - 1 tablespoon melted coconut oil or olive oil
02 - 1 large yellow onion, finely diced (1-1/2 cups)
03 - 1 tablespoon ginger paste
04 - 1 tablespoon minced garlic
05 - 1-1/4 teaspoons smoked paprika
06 - 1-1/4 teaspoons ground cumin
07 - 1-1/4 teaspoons ground turmeric
08 - 1-1/4 teaspoons salt
09 - 2-1/4 teaspoons garam masala
10 - 1/8 teaspoon red pepper flakes (optional)
11 - 1 teaspoon sugar (optional)
12 - 1 (14.5-ounce) can diced or crushed tomatoes, fire-roasted preferred
13 - 2 pounds boneless skinless chicken thighs
14 - 8 tablespoons unsalted butter, sliced into tablespoons
15 - 1/2 cup heavy cream
16 - 1/3 cup finely chopped cilantro (optional)
17 - Naan, warmed for serving
18 - Cooked rice, for serving

# Directions:

01 - Heat a large nonstick pan over medium-high heat. Add the oil, and once hot, sauté onion, garlic, and ginger, stirring occasionally, until golden (3–6 minutes). Add all the spices and stir constantly for 1–3 minutes until fragrant. Stir in the tomatoes, scraping the bottom of the pan, and let the mixture cool slightly. Transfer to the slow cooker.
02 - Trim large pieces of fat and gristle from chicken thighs but leave some fat for added flavor. Add the chicken to the slow cooker and stir to coat in the sauce. Arrange thighs in a single layer, smooth side down. Cover and cook on high for 2-1/2–4 hours or low for 4–6 hours until the chicken reaches 165°F.
03 - Remove the chicken and chop it into bite-sized pieces. Use an immersion blender (or transfer sauce to a regular blender) to purée the sauce until smooth.
04 - Return blended sauce to the slow cooker. Stir in the butter and heavy cream until fully combined and smooth. Add chopped chicken back into the sauce.
05 - Stir in cilantro (if using) and adjust seasoning as needed. Serve hot with rice and naan.

# Notes:

01 - Let the sauce cool slightly before blending to avoid overflow or burns.
02 - Garam masala is critical for flavor—do not skip it!
03 - Chicken thighs are preferred as they remain juicy and tender during cooking.
04 - Warm naan by grilling lightly or using a microwave under a damp towel.
05 - Store leftovers in an airtight container for up to 3–5 days.

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