Description
A warm, buttery, and fragrant crockpot butter chicken that turns pantry staples into comfort-food magic, perfect for busy weeknight dinners.
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1 cup onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 cup tomato puree (or crushed tomatoes)
- 1 cup full-fat coconut milk
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon butter (optional)
- Salt and freshly ground black pepper, to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Place the chicken thighs in a single layer in the bottom of the crockpot.
- Scatter the chopped onion, minced garlic, and ginger evenly over the chicken.
- Pour the tomato puree and coconut milk over the top, covering the thighs.
- Sprinkle garam masala, ground cumin, ground coriander, salt, and pepper across the surface.
- Dot the mixture with the tablespoon of butter.
- Cover and cook on low for 6–8 hours or high for 3–4 hours.
- Once cooked, shred the thighs directly in the sauce or lift them out, shred, and return the meat to the crockpot.
- Taste and adjust seasoning as needed.
- Serve hot, garnished with chopped cilantro.
Notes
Best enjoyed over basmati rice or alongside warm naan. Leftovers can be used for wraps or stuffed in baked potatoes.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian