Description
A rich and fragrant chicken dish simmered in a buttery, creamy sauce, perfect for weeknight dinners.
Ingredients
- 1.5 lbs chicken breasts
- 1 cup butter
- 1 cup heavy cream
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon garam masala
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
- Naan or cooked rice for serving
Instructions
- In your crockpot, add the butter, chopped onion, garlic, ginger, garam masala, cumin, turmeric, paprika, salt, and pepper.
- Place the chicken breasts in the crockpot and coat them thoroughly with the mixture.
- Cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shredded.
- Once cooked, shred the chicken directly in the crockpot and stir in the heavy cream.
- Allow the dish to cook for an additional 30 minutes, letting the flavors meld beautifully.
- Serve hot, garnished with fresh cilantro, alongside warm naan or fluffy rice.
Notes
For a dairy-free option, use coconut cream instead of heavy cream. Leftovers can be stored in an airtight container in the refrigerator for up to four days or frozen for up to three months.
- Prep Time: 15
- Cook Time: 360
- Category: Main Course
- Method: Crockpot
- Cuisine: Indian