Description
A creamy and flavorful butter chicken made effortlessly in a crockpot, perfect for impressing family and friends.
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 can (15 oz) tomato sauce
- 1 can (14 oz) coconut milk
- 4 tablespoons butter
- 2 tablespoons garam masala
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro, for garnish (optional)
Instructions
- Place the boneless, skinless chicken at the bottom of the crockpot.
- Layer the chopped onion, minced garlic, and ginger over the chicken.
- In a separate bowl, whisk together the tomato sauce, coconut milk, butter, garam masala, cumin, paprika, turmeric, chili powder, salt, and pepper until smooth.
- Pour the sauce mixture over the chicken and vegetables.
- Gently stir to coat the chicken evenly with the sauce.
- Cover the crockpot and cook on low for 6 to 8 hours, or on high for 4 hours.
- Once cooked, ensure the chicken is tender and easily shreddable.
- Use two forks to shred the chicken in the crockpot, mixing it with the sauce.
- Taste the butter chicken and adjust seasoning as necessary.
- Serve the butter chicken garnished with fresh cilantro if desired.
Notes
Feel free to add vegetables like bell peppers or spinach in the last hour of cooking for extra nutrition.