Description
A rich and flavorful take on Indian butter chicken made effortlessly in a crockpot. Tender chicken is bathed in a spiced tomato and cream sauce, perfect for cozy meals any day of the week.
Ingredients
2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
1/4 cup unsalted butter or ghee
1 can (14 oz) tomato puree
1 tablespoon garam masala
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup heavy cream or coconut milk
1/4 cup chopped fresh cilantro for garnish
Instructions
Pat the chicken pieces dry and place them in the crockpot.
In a small bowl, mix together garam masala, cumin, turmeric, salt, and black pepper.
Add the spices and tomato puree to the crockpot, stirring to combine.
Cover and cook on high for 4-5 hours or on low for 7-8 hours.
Before serving, stir in the heavy cream or coconut milk to add richness to the sauce.
Garnish with fresh cilantro and serve warm.
Notes
Use boneless, skinless chicken for easy cleanup and a tender texture.
If the sauce is too thick, thin it with a splash of water or chicken broth.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
This recipe freezes well for up to 3 months.
- Prep Time: 10
- Cook Time: 480
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 6g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 14g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg