Crockpot Butter Chicken

How to Make Crockpot Butter Chicken

1. 1

   Step 1: Marinate the chicken

   In a large bowl combine the yogurt, garlic-ginger paste, garam masala, and salt. Add the chicken thighs, toss to coat completely, cover and refrigerate for at least 15 minutes (up to overnight) so the flavors penetrate.

   For this step

   • 2 lbBoneless skinless chicken thighs
   • 1 cupPlain yogurt (for marinade)
   • 2 tbspGarlic-ginger paste
   • 2 tspGaram masala
   • 1 1/2 tspSalt
   
2. 2

   Step 2: Sauté the aromatics

   Heat the vegetable oil in a skillet over medium-high heat. Add the chopped onion and cook, stirring, until golden and slightly caramelized, about 6–8 minutes; this step deepens flavor and is worth the extra few minutes.

   For this step

   • 1 tbspVegetable oil
   • 1 mediumYellow onion, finely chopped
   
3. 3

   Step 3: Assemble in the crockpot

   Transfer the caramelized onions to the slow cooker; add the tomato puree and scrape any browned bits from the skillet into the pot. Nestle the marinated chicken into the sauce, turning to coat pieces so they sit submerged in the tomato mixture.

   For this step

   • 1 1/2 cupsTomato puree
   
4. 4

   Step 4: Slow-cook until tender

   Cover and cook on LOW for 4 hours (or HIGH for 2 hours) until the chicken is very tender and cooked through. The long, gentle cooking melds the spices and softens the meat without drying it.
   
5. 5

   Step 5: Shred or chop the chicken and adjust sauce

   Remove the chicken to a cutting board, shred or chop into bite-sized pieces, then return to the crockpot. Taste and adjust seasoning; if you prefer a smoother sauce, blend 1 cup of the sauce with an immersion blender and stir back in, then simmer uncovered for 5–10 minutes to thicken slightly.
   
6. 6

   Step 6: Finish with butter and cream

   Stir in the butter and heavy cream until the sauce is silky and glossy; warm through on LOW for 5 minutes. Serve immediately over rice or with naan, and garnish with chopped cilantro if desired.

   For this step

   • 4 tbspUnsalted butter
   • 1/2 cupHeavy cream
   

1. In a large bowl combine the yogurt, garlic-ginger paste, garam masala, and salt. Add the chicken thighs, toss to coat completely, cover and refrigerate for at least 15 minutes (up to overnight) so the flavors penetrate.
2. Heat the vegetable oil in a skillet over medium-high heat. Add the chopped onion and cook, stirring, until golden and slightly caramelized, about 6–8 minutes; this step deepens flavor and is worth the extra few minutes.
3. Transfer the caramelized onions to the slow cooker; add the tomato puree and scrape any browned bits from the skillet into the pot. Nestle the marinated chicken into the sauce, turning to coat pieces so they sit submerged in the tomato mixture.
4. Cover and cook on LOW for 4 hours (or HIGH for 2 hours) until the chicken is very tender and cooked through. The long, gentle cooking melds the spices and softens the meat without drying it.
5. Remove the chicken to a cutting board, shred or chop into bite-sized pieces, then return to the crockpot. Taste and adjust seasoning; if you prefer a smoother sauce, blend 1 cup of the sauce with an immersion blender and stir back in, then simmer uncovered for 5–10 minutes to thicken slightly.
6. Stir in the butter and heavy cream until the sauce is silky and glossy; warm through on LOW for 5 minutes. Serve immediately over rice or with naan, and garnish with chopped cilantro if desired.