Description
Effortlessly delicious butter chicken made in a crockpot, perfect for meal prep and impressing your friends.
Ingredients
- 1 tablespoon Coconut oil or olive oil
- 1.5 cups Large yellow onion (finely diced)
- 1 tablespoon Ginger paste (or fresh ginger)
- 1 tablespoon Minced garlic
- 1.25 teaspoons Smoked paprika
- 1.25 teaspoons Ground cumin
- 1.25 teaspoons Ground turmeric
- 1.25 teaspoons Salt
- 2.25 teaspoons Garam masala
- 0.125 teaspoon Red pepper flakes (optional)
- 1 teaspoon Sugar (optional)
- 1 can (14.5 ounces) Diced tomatoes (fire-roasted)
- 2 pounds Boneless skinless chicken thighs
- 8 tablespoons Unsalted butter (sliced)
- 0.5 cup Heavy cream
- 0.33 cup Fresh cilantro (finely chopped)
- Naan (warm)
- Cooked rice
Instructions
- Heat the oil in a skillet over medium heat. Sauté the onions until soft and translucent.
- Add the ginger and garlic, sauté for about a minute until fragrant.
- Mix in smoked paprika, cumin, turmeric, salt, garam masala, and red pepper flakes; stir until fragrant.
- Transfer the mixture to the crockpot.
- Add diced tomatoes and chicken thighs, ensuring they are coated in the spice mix.
- Top with sliced butter.
- Cover and cook on low for 6-8 hours or high for about 4 hours.
- Stir in heavy cream before serving and adjust sugar to taste.
- Serve with naan or rice, garnished with fresh cilantro.
Notes
For a vegan option, swap chicken for chickpeas or tofu, and use coconut milk instead of cream and butter.