Why Make This Recipe
Crockpot Butter Chicken is a delightful dish that combines the rich flavours of Indian cuisine with the convenience of slow cooking. It’s perfect for busy families or anyone who wants to enjoy a home-cooked meal without spending hours in the kitchen. The blend of spices creates a warm and comforting dish, while the buttery, creamy sauce pairs perfectly with rice or naan bread. Plus, using a crockpot means you can set it and forget it, making meal prep super easy!
How to Make Crockpot Butter Chicken
Ingredients:
- 2 lbs boneless (skinless chicken breast)
- 1 small yellow onion (chopped)
- 15 oz can of tomato sauce
- 2 cloves garlic (minced)
- 1 ½ tbsp ginger paste
- 1 tsp cumin
- 1 tbsp garam masala
- 1 tsp turmeric
- 1 tsp curry powder
- 1 tsp salt
- 1 tbsp tomato paste
- 3 tbsp butter
- ½ cup heavy whipping cream
Directions:
- In your crockpot, whisk together the tomato sauce, garlic, ginger paste, cumin, garam masala, turmeric, curry powder, salt, and tomato paste.
- Place the chicken and chopped onions into the sauce. Flip the chicken around so it’s coated well.
- Slice the butter into thin pieces and place them on top of the chicken.
- Cook on low for 4–6 hours or high for 3–5 hours, until the chicken is tender.
- Remove the chicken and chop it into large chunks. Stir the heavy whipping cream into the sauce, then add the chicken back in.
- Spoon the butter chicken over warm rice or serve it with naan bread.
How to Serve Crockpot Butter Chicken
Serve your Crockpot Butter Chicken over a bed of fluffy rice or with warm naan bread to soak up the delicious sauce. You can also garnish it with fresh coriander or a squeeze of lime for an added burst of flavour. Enjoy it with a side of steamed vegetables or a fresh salad to balance the meal.
How to Store Crockpot Butter Chicken
To store leftovers, let the Butter Chicken cool completely. Place it in an airtight container and refrigerate. It will keep well for up to 3-4 days. You can also freeze it for longer storage. Just make sure to use a freezer-safe container and consume it within 2-3 months for the best quality.
Tips to Make Crockpot Butter Chicken
- For more intense flavour, marinate the chicken in the spices and tomato sauce for a few hours before cooking.
- If you like it spicy, consider adding some chopped green chillies or a dash of cayenne pepper.
- Adjust the amount of butter and cream based on your dietary preferences for a lighter version.
Variation
You can easily adapt this recipe by using different proteins such as chicken thighs or paneer for a vegetarian option. Additionally, you can add vegetables like spinach or peas for extra nutrition.
FAQs
1. Can I use frozen chicken?
Yes, you can use frozen chicken in the crockpot. Just be aware that it may increase the cooking time by an hour or so.
2. Is it necessary to use heavy cream?
While heavy cream adds richness, you can substitute it with coconut milk for a dairy-free version.
3. Can I make Butter Chicken without a crockpot?
Absolutely! You can make Butter Chicken on the stove by simmering the ingredients in a pot. Just ensure the chicken is cooked through and tender before serving.
Crockpot Butter Chicken
Ingredients
Method
- In your crockpot, whisk together the tomato sauce, garlic, ginger paste, cumin, garam masala, turmeric, curry powder, salt, and tomato paste.
- Place the chicken and chopped onions into the sauce, ensuring the chicken is well coated.
- Slice the butter into thin pieces and place them on top of the chicken.
- Cook on low for 4–6 hours or high for 3–5 hours, until the chicken is tender.
- Remove the chicken and chop it into large chunks, then stir in the heavy whipping cream into the sauce.
- Add the chopped chicken back into the sauce.
- Spoon the butter chicken over warm rice or serve it with naan bread.
- Garnish with fresh coriander or a squeeze of lime, if desired.