Description
A silky, cozy butter chicken made in a slow cooker with minimal hands-on time, perfect for busy weeknights.
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1 cup onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 can (14 oz) coconut milk
- 1 can (8 oz) tomato sauce
- 2 tablespoons butter
- 2 tablespoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon cumin
- Salt and freshly ground black pepper, to taste
- Fresh cilantro, chopped, for garnish
- Cooked rice or naan, for serving
Instructions
- Place the chicken thighs in the crockpot in an even layer.
- Scatter the chopped onion, minced garlic, and minced ginger over the chicken.
- In a medium bowl, whisk together coconut milk, tomato sauce, butter, garam masala, turmeric, cumin, and a pinch of salt and pepper until smooth.
- Pour the sauce mixture evenly over the chicken and aromatics. Cover the crockpot.
- Cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is tender and easily shreds with two forks.
- Shred the chicken directly in the crockpot using two forks. Stir to combine the shredded meat with the sauce.
- Taste and adjust seasoning before serving over rice or with naan, garnished with cilantro.
Notes
For a creamier sauce, mix in heavy cream or additional butter at the end. Adjust heat by adding chili powder or cayenne. Serve with basmati rice or naan for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian