Description
A creamy and rich Butter Chicken made with tender chicken thighs, butter, spices, and tomatoes, perfect for busy weeknights.
Ingredients
- 2 lbs chicken thighs
- 1 cup butter
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream
- 2 tablespoons garam masala
- 1 teaspoon salt
- 1 teaspoon pepper
- Naan or rice (for serving)
Instructions
- In your crockpot, combine the chicken thighs, diced onion, minced garlic, grated ginger, crushed tomatoes, garam masala, salt, and pepper.
- Cut the butter into small pieces and place it on top of the chicken mixture.
- Cover the crockpot and cook on low for 6-8 hours or until the chicken is tender.
- About 30 minutes before serving, stir in the heavy cream.
- If desired, shred the chicken in the sauce for easy serving.
- Serve your Butter Chicken with warm naan or over a bed of fluffy rice.
Notes
For a lighter version, replace heavy cream with coconut milk. Leftover storage tips: refrigerate for up to 4 days, freeze for up to 3 months without cream.
- Prep Time: 15 minutes
- Cook Time: 420 minutes
- Category: Main Course
- Method: Crockpot
- Cuisine: Indian