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Crockpot Butter Chicken

This Crockpot Butter Chicken combines rich Indian flavors with slow cooking convenience, creating a creamy and spiced dish perfect for busy families.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs boneless skinless chicken breast
  • 1 small yellow onion (chopped)
  • 15 oz can of tomato sauce
  • 2 cloves garlic (minced)
  • 1.5 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 sliced into thin pieces
  • 0.5 cup heavy whipping cream

Method
 

Preparation
  1. In your crockpot, whisk together the tomato sauce, garlic, ginger paste, cumin, garam masala, turmeric, curry powder, salt, and tomato paste.
  2. Place the chicken and chopped onions into the sauce, ensuring the chicken is well coated.
  3. Slice the butter into thin pieces and place them on top of the chicken.
Cooking
  1. Cook on low for 4–6 hours or high for 3–5 hours, until the chicken is tender.
  2. Remove the chicken and chop it into large chunks, then stir in the heavy whipping cream into the sauce.
  3. Add the chopped chicken back into the sauce.
Serving
  1. Spoon the butter chicken over warm rice or serve it with naan bread.
  2. Garnish with fresh coriander or a squeeze of lime, if desired.

Notes

For more intense flavor, marinate the chicken in the spices and tomato sauce for a few hours before cooking. For a lighter version, adjust the amount of butter and cream.