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 tbsp lemon juice
04 - 1 tbsp garam masala
05 - 1 tsp ground cumin
06 - 1 tsp ground coriander
07 - 1/2 tsp chili powder
08 - 1/2 tsp ground turmeric
09 - 1/2 tsp salt
→ Sauce
10 - 2 tbsp unsalted butter
11 - 1 medium onion, finely chopped
12 - 4 cloves garlic, minced
13 - 1 tbsp fresh ginger, grated
14 - 1 can (15 oz) tomato sauce or crushed tomatoes
15 - 2 tsp garam masala
16 - 1 tsp smoked paprika
17 - 1 tsp ground cumin
18 - 1/2 tsp ground cinnamon
19 - 1/2 tsp cayenne pepper (optional, to taste)
20 - 1 cup heavy cream or coconut cream
21 - 2 tbsp unsalted butter (to finish)
22 - Salt and freshly ground black pepper, to taste
23 - Fresh cilantro, for garnish
# How to Make It:
01 - In a large bowl, whisk together the Greek yogurt, lemon juice, garam masala, ground cumin, ground coriander, chili powder, ground turmeric, and salt until well combined. Add the chicken thigh pieces and toss thoroughly to coat evenly. Cover and refrigerate for at least 30 minutes, or ideally overnight for deeper flavor penetration.
02 - Melt 2 tablespoons of unsalted butter in a large skillet over medium heat. Add the finely chopped onion, minced garlic, and grated ginger. Sauté for approximately 5 minutes, stirring occasionally, until the onion is soft and golden brown.
03 - Transfer the sautéed onion mixture to the crockpot. Add the marinated chicken along with all of the marinade, tomato sauce, garam masala, smoked paprika, ground cumin, cinnamon, and cayenne pepper if using. Stir everything together until evenly combined.
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 tender and cooked through.
05 - Approximately 20 minutes before serving, stir in the heavy cream and remaining 2 tablespoons of unsalted butter. Taste the sauce and adjust the salt and pepper as needed. Cover and let it continue cooking for the remaining time.
06 - Garnish with fresh cilantro and serve hot alongside steamed basmati rice or warm naan bread.
# Expert Tips:
01 -
- The marinade does all the heavy lifting, so you get restaurant quality depth without standing over a stove all evening.
- That finishing swirl of cream and butter at the end makes every bite feel like a splurge worth taking.
- Leftovers taste even better the next day, which is rare and wonderful for a slow cooker dish.
02 -
- Skipping the marinade is the biggest mistake you can make, because those thirty minutes transform the texture from ordinary chicken into something genuinely tender.
- Adding the cream too early causes it to curdle during the long cook, so always wait until the final twenty minutes.
03 -
- Pat the chicken dry before adding it to the marinade because excess moisture dilutes the spices and prevents them from really clinging to the meat.
- Toast your garam masala in a dry pan for thirty seconds before using it and you will unlock a warmth and fragrance that pre ground spices rarely deliver straight from the jar.