There’s a reason Butter Chicken is one of the most beloved and celebrated dishes in Indian cuisine. The balance of tender chicken, a lusciously creamy tomato sauce, and a symphony of aromatic spices creates a dish that is both deeply comforting and sophisticated. While its rich flavor might suggest a complicated cooking process, this Crockpot Butter Chicken recipe proves that you can achieve authentic, restaurant-quality results with very little effort.
This is not just another slow cooker recipe; it’s a game-changer. The genius of using a crockpot for Butter Chicken is that it allows the flavors to truly marry over several hours. The spices have ample time to bloom, the tomatoes to mellow and sweeten, and the butter and cream to create an unbelievably smooth and velvety sauce. The chicken becomes so tender that it practically melts in your mouth. You simply won’t believe how little work it takes to create a meal so rich and complex.
This recipe is perfect for those busy days when you crave a home-cooked meal but don’t have the time to stand over a stove. It’s also a fantastic way to introduce your family to new flavors, as the sauce is incredibly mild and approachable for all palates. Whether you’re a seasoned curry fan or a newcomer to Indian cooking, this recipe is a must-try.
Why a Crockpot is the Secret to Perfect Butter Chicken
While a traditional Butter Chicken recipe involves a series of steps on the stovetop, the slow cooker simplifies the process and, in many ways, improves the final product. Here’s why you should embrace the crockpot for this dish:
- Deeper Flavor: Slow cooking allows the spices to infuse the sauce and the chicken more deeply than a quick simmer on the stove. This creates a more complex and satisfying flavor profile.
- Hands-Off Convenience: The “set it and forget it” nature of the slow cooker means you can spend your time on other things while dinner cooks itself. This is a lifesaver on busy weeknights.
- Incredibly Tender Chicken: The gentle, low heat of the crockpot prevents the chicken from drying out. Instead, it becomes fall-apart tender, soaking up all the delicious sauce and flavors.
- Perfect for Meal Prep: This is one of those dishes that tastes even better the next day! The flavors continue to meld and deepen, making it an excellent option for packing lunches or enjoying leftovers.
Ingredients
For the Chicken:
- 2 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- 1 tsp salt
- 1/2 tsp turmeric powder
- 1 tsp garam masala
For the Sauce:
- 2 tbsp unsalted butter
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 (6 oz) can of tomato paste
- 1 (28 oz) can of crushed tomatoes
- 1 cup heavy cream
- 1/2 cup water or chicken broth
- 1/4 cup cashews (raw, unsalted)
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp paprika (or kashmiri chili powder for color)
- 1 tsp sugar
- Salt and black pepper to taste
For Serving (Optional):
- Cooked Basmati rice
- Naan bread (warmed)
- Fresh cilantro, chopped
- A dollop of plain Greek yogurt or sour cream
Step-by-Step Instructions
- Prep the Chicken: In a medium bowl, toss the cubed chicken with salt, turmeric, and 1 tsp of garam masala until evenly coated.
- Sauté the Aromatics: In a large skillet, melt the butter over medium heat. Add the diced onion and cook for 5-7 minutes, until soft and translucent. Add the minced garlic and grated ginger and cook for another minute, until fragrant.
- Build the Flavor Base: Stir the tomato paste into the skillet and cook for 2 minutes, stirring constantly to toast it. This step is crucial for deepening the flavor. Add the remaining spices (garam masala, cumin, and paprika) and stir for another 30 seconds until fragrant.
- Transfer to the Crockpot: Carefully transfer the spiced onion and tomato mixture from the skillet to the slow cooker. Add the crushed tomatoes, water, heavy cream, cashews, and sugar. Whisk until the sauce is well combined.
- Add the Chicken: Add the seasoned chicken cubes to the slow cooker and stir to coat them completely in the sauce.
- Slow Cook: Cover the crockpot and cook on low for 4-6 hours or on high for 2-3 hours. The chicken is ready when it is tender and cooked through.
- Finalize the Sauce: Just before serving, use an immersion blender to blend the sauce directly in the slow cooker until it is smooth and creamy. If you don’t have an immersion blender, carefully transfer the sauce to a regular blender (in batches if needed) and blend until smooth. Be very careful with hot liquids!
- Serve: Stir the chicken back into the smooth sauce. Taste and adjust for salt and pepper if needed. Serve immediately over warm basmati rice with a side of naan and a sprinkle of fresh cilantro.
The Secret to Restaurant-Quality Butter Chicken
While this recipe is incredibly simple, there are a few pro tips that will make it taste just like your favorite Indian restaurant’s version.
- Don’t Skip the Sauté: Searing the chicken is optional, but sautéing the onions, garlic, and ginger is not. This step builds the foundational flavor of the sauce.
- The Power of Toasting Spices: Cooking the spices in a little bit of fat for just a minute or two, also known as “blooming,” releases their aromatic oils and significantly deepens their flavor.
- The Magic of Cashews: While many recipes don’t call for them, adding raw cashews to the sauce before cooking is a secret trick for creating an extra rich, incredibly smooth, and creamy texture without using too much heavy cream.
- The Final Blend: Using a blender to smooth out the sauce at the end is what gives Butter Chicken its characteristic velvety texture. Don’t skip this step if you want that perfect restaurant feel.
Serving Suggestions and Variations
This versatile dish can be served in a variety of ways, making it suitable for any occasion.
- Classic Pairing: Serve over a bed of fluffy Basmati rice with a side of warm garlic naan for dipping.
- As a Side: This dish pairs perfectly with a simple cucumber and onion salad tossed with a squeeze of lemon juice.
- Low-Carb Option: Serve the chicken and sauce over a generous portion of cauliflower rice.
- A Touch of Heat: For those who like a little spice, add a whole green chili to the slow cooker at the beginning of the cook, or a pinch of cayenne pepper with the other spices.
- Make it Vegan: You can easily make this recipe vegan by swapping the chicken for chickpeas or paneer (add the paneer 30 minutes before serving so it doesn’t get too soft) and using coconut cream instead of heavy cream.
Frequently Asked Questions
- Can I use frozen chicken? Yes, you can. Just add the frozen chicken directly to the slow cooker and increase the cooking time on low by about 1-2 hours.
- What if I don’t have an immersion blender? You can carefully transfer the sauce to a regular blender and blend until smooth. Just be very cautious when blending hot liquids.
- Can I make this dairy-free? Absolutely. Use full-fat coconut milk or coconut cream in place of the heavy cream. The flavor will be slightly different, but still delicious and creamy.
- Why is my sauce not as red as the picture? The red color comes from the crushed tomatoes and paprika (or Kashmiri chili powder, which is less spicy but provides a vibrant red color). You can always add a touch more paprika to get the desired color.
I hope this recipe becomes a new family favorite and a go-to for your busy nights.
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The Easiest Crockpot Butter Chicken
Ingredients
Equipment
Method
- Place chicken pieces in the crockpot.
- In a mixing bowl, whisk together tomato sauce, cream, Greek yogurt, onion, garlic, ginger, melted butter, garam masala, chili powder, cumin, turmeric, paprika, salt, and black pepper.
- Pour sauce mixture over the chicken in the crockpot and stir to coat.
- Cover and cook on HIGH for 4 hours or LOW for 6–7 hours, until chicken is tender and cooked through.
- Stir well before serving. Garnish with chopped fresh cilantro and serve with rice or naan.