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Butter Chicken, known as Murgh Makhani in its native India, is a dish that has captured the hearts and palates of food lovers around the globe. With its rich and creamy sauce, perfectly spiced chicken, and a hint of sweetness, it embodies the essence of Indian cuisine. Traditionally served with naan or steamed basmati rice, Butter Chicken is a staple at Indian restaurants and a favorite in home kitchens. The beauty of this dish lies not only in its delightful flavor but also in its versatility, allowing for various adaptations to suit different cooking methods and dietary preferences.

Crockpot Butter Chicken

Indulge in the rich flavors of Creamy Crockpot Butter Chicken, a beloved dish that combines convenience with tradition. This slow-cooked delight features tender chicken simmered in a creamy sauce, melding aromatic spices for an unforgettable meal. Perfect for busy weeknights, serve it with naan or basmati rice for a heartwarming dinner. Discover the ease of creating this culinary masterpiece at home through our detailed guide! #ButterChicken #CrockpotRecipes #IndianCuisine #EasyDinner #ComfortFood #WeeknightMeals #SlowCookerMagic
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Ingredients
  

2 lbs boneless, skinless chicken thighs

1 medium onion, finely chopped

4 cloves garlic, minced

1 tablespoon ginger, grated

1 can (14 oz) diced tomatoes (fire-roasted for extra flavor)

1 can (14 oz) coconut milk

1/2 cup plain yogurt (or cashew cream for a dairy-free option)

1/4 cup butter (or ghee for a more authentic flavor)

2 teaspoons garam masala

1 teaspoon cumin

1 teaspoon turmeric

1 teaspoon paprika

1/2 teaspoon cinnamon

1 teaspoon salt (or to taste)

1/2 teaspoon black pepper

1-2 tablespoons honey (optional, for sweetness)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Prep the Chicken: In a large bowl, combine the chicken thighs with garam masala, cumin, turmeric, paprika, cinnamon, salt, and pepper. Mix well to coat the chicken evenly with the spices.

    Layer Ingredients in the Crockpot: Place the chopped onions, minced garlic, and grated ginger at the bottom of the slow cooker. Add the spiced chicken thighs on top.

      Add Tomatoes and Coconut Milk: Pour the diced tomatoes (with juices) and coconut milk over the chicken. Gently stir to combine all ingredients without disturbing the chicken too much.

        Add Butter & Cook: Dot the top with pieces of butter or ghee. Cover the crockpot with the lid and cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is tender and fully cooked.

          Finish with Yogurt: About 30 minutes before serving, stir in the yogurt (add honey at this stage if desired). This will create a creamy sauce. Cover and continue cooking.

            Shred the Chicken: Once cooked, use two forks to shred the chicken into bite-sized pieces, and stir well to incorporate the sauce.

              Serve: Garnish with fresh cilantro and serve with lime wedges. Enjoy your Butter Chicken over steamed rice or with warm naan bread.

                Prep Time: 15 minutes | Total Time: 7 hours 15 minutes | Servings: 6-8 servings