Description
A rich and creamy butter chicken dish cooked slowly in a crockpot, perfect for busy weeknights or cozy weekends.
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 1 can (15 oz) tomato sauce
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup butter, cut into pieces
- 1 cup heavy cream
- Fresh cilantro for garnish
Instructions
- Place the chicken thighs in the crockpot.
- Add the chopped onion, minced garlic, and grated ginger.
- Pour in the tomato sauce.
- Sprinkle in garam masala, turmeric, paprika, salt, and pepper.
- Add the pieces of butter into the crockpot.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- About 30 minutes before serving, stir in the heavy cream.
- Serve over rice or with naan, garnished with fresh cilantro.
Notes
For extra creaminess, consider using coconut cream instead of heavy cream. Adjust spice levels to your preference.