Ingredients:
- 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 can (15 ounces) tomato sauce
- 1 cup plain yogurt
- 1/2 cup unsalted butter, melted
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (adjust according to spice preference)
- Salt and black pepper to taste
- 1 cup heavy cream
- Fresh cilantro, chopped (for garnish)
- Cooked basmati rice or naan (for serving)
Instructions:
Prepare Chicken:
Cut the chicken thighs into bite-sized pieces and season them with salt and black pepper.
Crockpot Setup:
Place the chopped onions, minced garlic, and grated ginger at the bottom of the crockpot.
Add Chicken:
Place the seasoned chicken pieces on top of the onions, garlic, and ginger.
Prepare Sauce:
In a bowl, mix together the tomato sauce, yogurt, melted butter, garam masala, cumin, coriander, turmeric, paprika, cayenne pepper, salt, and black pepper until well combined.
Pour Sauce Over Chicken:
Pour the sauce mixture over the chicken in the crockpot, ensuring that the chicken is well coated.
Cook:
Cover the crockpot and cook on low heat for 6-7 hours or on high heat for 3-4 hours.
The chicken should be cooked through, and the flavors will meld together beautifully.
Finish with Cream:
About 30 minutes before serving, stir in the heavy cream to add richness to the dish. Mix well.
Serve:
Serve the Crockpot Butter Chicken over cooked basmati rice or with naan bread.
Garnish:
Garnish with chopped fresh cilantro before serving.
Enjoy:
Enjoy your delicious and flavorful Crockpot Butter Chicken!
This recipe allows you to set up the ingredients in the morning and come home to a wonderfully fragrant and tasty meal in the evening.
Adjust the spice levels and creaminess according to your preference.