Crockpot Butter Chicken Recipe

Freezer-friendly and perfect for meal prep, this easy Crockpot butter chicken recipe features tender chicken thighs in a creamy spiced butter sauce.

Course Main Course

Cuisine Indian

Keyword Crockpot Butter Chicken, Crockpot Butter Chicken Recipe, Slow Cooker Butter Chicken, Slow Cooker Butter Chicken Curry, Slow Cooker Butter Chicken Recipe

Prep Time 20

Cook Time 2

Servings servings

Calories 287kcal

Author Faith Gorsky

Equipment

Slow cooker

Ingredients

15 ounce can tomato puree
6 to 8 large cloves garlic peeled and crushed
1 tablespoon freshly-grated ginger
1 1/2 tablespoons coconut sugar or light brown sugar
4 teaspoons garam masala
1 1/2 teaspoons salt
1 teaspoon smoked paprika see Notes
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper see Notes
1/2 teaspoon black pepper
2 pounds boneless skinless chicken thighs trimmed of fat and cut into bite-sized pieces
1 large onion finely diced (about 2 to 2 1/2 cups finely diced)
8 cardamom pods cracked open
2 cinnamon sticks
1 bay leaf
4 tablespoons unsalted butter cut into small pieces
1/4 teaspoon ground fenugreek optional; see Notes
1/2 cup heavy whipping cream
1 tablespoon fresh lemon juice

Optional Garnish and Serving Suggestions:

Fresh cilantro leaves for garnish
Fresh lime wedges for garnish
Prepared basmati rice
Naan

Instructions

Add the tomato puree, garlic, ginger, coconut sugar, garam masala, salt, smoked sweet paprika, coriander, cumin, cayenne pepper, and black pepper to a slow cooker, and whisk to combine. Add the chicken, onion, cardamom pods, cinnamon sticks, and bay leaf, and stir to coat the chicken, spreading it out evenly. Scatter the butter pieces on top.
Cover and cook on HIGH for 2 to 3 hours or on LOW for 4 to 5 hours.
At the end of cooking, stir in the fenugreek, cream, and lemon juice.
Serve garnished with fresh cilantro and lime wedges, along with prepared basmati rice and/or naan if desired.

Notes

Smoked Sweet Paprika and Cayenne Pepper: If you have Kashmiri chili powder on hand, omit the smoked sweet paprika and cayenne pepper and instead use 1 1/2 teaspoons Kashmiri chili powder.

Fenugreek: Fenugreek (aka methi) is an interesting spice that's used in traditional Indian cuisine. It lends a complex flavor with notes of sweet and smoky maple, as well as a subtle underlying bitterness. It's best to add it at the end of the cooking process so its flavor isn't muted.

Cardamom Pods, Cinnamon Sticks, and Bay Leaf: These add depth of flavor to the dish, but don’t worry if you don’t have them on hand. To be able to easily remove the cardamom pods, use a bouquet garni.

Don’t Add More Liquid: Don't be tempted to add liquid or your curry will be watery. The tomato puree combined with the liquid that the chicken and onion release as they cook will give this sauce the perfect consistency.

Paleo Version: Use ghee (clarified butter) instead of regular butter, and full-fat coconut milk in place of heavy whipping cream. Serve it with cauliflower rice.

Storage: Store leftovers covered in the fridge for up to 4 days or in the freezer for up to 3 months.

Meal Prep Tip: Use 2-compartment glass meal prep containers to portion this out along with prepared basmati rice (or cauliflower rice), and freeze for up to 3 months. It's a great freezer meal for quick lunches or dinners!

Nutrition Information: The nutritional information for this recipe doesn't include the optional garnishes and serving suggestions.

Net Carbs: 9g per serving

Nutrition