Crock Pot Indian Butter Chicken
This Crock Pot Indian Butter Chicken features tender chicken in a creamy, spiced tomato sauce with buttery richness. Perfect for a flavorful dinner, it’s an easy recipe that blends authentic Indian tastes into a healthy, slow-cooked meal.
Why You’ll Love This Recipe
This crock pot Indian butter chicken is a flavorful, healthy dish that transforms tender chicken into a creamy, spiced delight with a rich tomato sauce and buttery finish, perfect for an authentic Indian dinner. Easy to prep and hands-off with slow cooking, it’s packed with protein and bold flavors. Versatile—serve with rice or naan—this recipe offers a guilt-free indulgence that’s both delicious and aromatic.
Recipe Tips and Tricks
- Marinate Chicken: Enhances flavor and tenderness.
- Sauté Spices First: Boosts the aromatic profile.
- Use Full-Fat Coconut Milk: Creates a creamier sauce.
- Check Doneness: Chicken should be tender and cooked through.
- Thicken Sauce: Simmer if too thin.
- Avoid Overfilling: Leave space for even cooking.
- Rest Before Serving: Allows flavors to meld.
- Serve Warm: Maximizes the chicken-sauce contrast.
- Store Sauce Separately: Keeps chicken moist if needed.
- Adjust Spice: Taste and tweak chili powder to preference.
Crock Pot Indian Butter Chicken
Creamy Indian butter chicken, tender crock pot delight.
Ingredients
- 1 can (14 oz) coconut milk
- 1 cup low-sodium tomato sauce
- 1 large onion
- 1 tbsp garam masala
- 1 tbsp grated ginger
- 1 tbsp olive oil
- 1 tsp salt
- 2 lbs boneless, skinless chicken thighs
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
Instructions
- Prep the Chicken: Cut chicken thighs into bite-sized pieces and season with salt.
- Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add chopped onion and cook for 4-5 minutes until softened. Stir in minced garlic and grated ginger for 1 minute.
- Add Spices: Stir in garam masala and cook for 30 seconds until fragrant.
- Transfer to Slow Cooker: Transfer onion mixture to the slow cooker. Add chicken pieces.
- Prepare the Sauce: In a bowl, whisk together coconut milk, tomato sauce, and butter until smooth. Pour over the chicken.
- Set the Slow Cooker: Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender.
- Check Doneness: Ensure the chicken is fully cooked and the sauce is well-blended.
- Thicken the Sauce: If desired, remove the lid and cook on high for 10 minutes to reduce the sauce, or stir in 1 tsp cornstarch mixed with 1 tbsp water.
- Rest the Dish: Let the butter chicken rest for 10 minutes with the lid off to allow flavors to meld.
- Serve and Enjoy: Serve warm with rice or naan, and savor this creamy, aromatic delight!
Notes
- Marinate chicken for flavor; sauté spices for depth.
- Use full-fat coconut milk for creaminess; adjust spice to taste.
- Store leftovers promptly to maintain freshness; reheat with water to restore consistency.
- This recipe can be adapted for dairy-free or low-carb diets with appropriate swaps.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 349Total Fat 19gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 12gCholesterol 198mgSodium 682mgCarbohydrates 8gFiber 1gSugar 5gProtein 39g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Chicken Thighs (2 lbs): Boneless, skinless for tenderness.
- Coconut Milk (1 can, 14 oz): Full-fat for creaminess.
- Tomato Sauce (1 cup): Low-sodium for base flavor.
- Butter (2 tbsp): Unsalted for richness.
- Onion (1 large): Chopped for savory depth.
- Garlic (3 cloves): Minced for aromatic kick.
- Ginger (1 tbsp, grated): Fresh for zesty flavor.
- Garam Masala (1 tbsp): For authentic Indian spice.
- Olive Oil (1 tbsp): For sautéing.
- Salt (1 tsp): Enhances flavor; adjust to taste.
Variations and Substitutions
- Chicken Swap: Use chicken breasts or tofu.
- Milk Swap: Replace coconut milk with heavy cream.
- Tomato Swap: Use crushed tomatoes or puree.
- Butter Swap: Use ghee or omit for dairy-free.
- Spice Swap: Add cumin or turmeric for variety.
- Oil Swap: Use coconut oil or omit for oil-free.
- Veggie Add-In: Include bell peppers or spinach.
- Low-Sodium: Reduce or skip salt based on sauce.
Storage Options
- Refrigerator: Store in an airtight container for up to 4 days; reheat on stovetop.
- Freezer: Freeze in portions for up to 3 months; thaw in fridge.
- Reheating: Warm on low heat with a splash of water.
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