Description
A hands-off, cozy butter chicken prepared in a slow cooker with rich flavors and tender chicken thighs.
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1 cup onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 cup tomato puree
- 1 cup full-fat coconut milk
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon butter
- Salt and freshly ground black pepper, to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Place the chicken thighs in the bottom of the crockpot in a single layer.
- Scatter the chopped onion, minced garlic, and ginger evenly over the chicken.
- Pour the tomato puree and coconut milk over the top.
- Sprinkle garam masala, cumin, coriander, salt, and pepper across the surface.
- Dot the mixture with the tablespoon of butter.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours.
- When the chicken is fork-tender, remove the lid and shred the thighs directly in the sauce or carefully lift them out and shred on a cutting board, then return to the pot.
- Stir to combine and taste for seasoning, adjusting as needed.
- Serve hot garnished with chopped cilantro.
Notes
Coconut milk keeps the sauce creamy and dairy-free; can substitute heavy cream or yogurt for a more traditional richness. Use chicken breasts for a leaner option but check for doneness earlier.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian