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Crockpot Butter Chicken

A creamy and flavorful journey into comfort food, featuring tender chicken and a rich butter sauce infused with aromatic spices.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs boneless, skinless chicken thighs (or breasts)
  • 1 each onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 can (15 oz) tomato sauce
  • 1 cup heavy cream
  • ½ cup unsalted butter
  • 1 tablespoon garam masala
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • ½ cup fresh cilantro, chopped (for garnish)

Method
 

Preparation
  1. Season the chicken with salt and pepper.
  2. Place the seasoned chicken thighs in the slow cooker. Add chopped onion, minced garlic, and grated ginger on top.
Cooking
  1. Combine tomato sauce, heavy cream, butter, garam masala, cumin, and paprika in a bowl. Mix well and pour over the chicken.
  2. Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours.
Serving
  1. Once the chicken is tender, shred it using two forks and stir it back into the sauce.
  2. Serve garnished with fresh cilantro.

Notes

For a dairy-free option, consider using coconut milk instead of heavy cream. Avoid opening the lid during cooking for best texture and always season the chicken well for maximum flavor. Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.