Description
A comforting Crockpot Butter Chicken made with tender chicken thighs, creamy coconut milk, and aromatic spices, offering a rich and satisfying meal with minimal effort.
Ingredients
- 2 lbs chicken thighs
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 can (14 oz) coconut milk
- 1/2 cup tomato puree
- 1/4 cup butter
- 2 tablespoons curry powder
- 1 teaspoon garam masala
- Salt and pepper to taste
- Fresh cilantro for garnish
- Naan or rice for serving
Instructions
- In a crockpot, combine the chopped onion, minced garlic, grated ginger, coconut milk, tomato puree, butter, curry powder, garam masala, salt, and pepper.
- Add the chicken thighs and stir to coat them in the mixture.
- Cover and cook on low for 360 minutes (6 hours) or until the chicken is tender.
- Once cooked, shred the chicken within the sauce and stir to combine.
- Serve hot over rice or with naan, garnished with fresh cilantro.
Notes
Searing the chicken thighs before adding them to the crockpot enhances flavor but is optional. Adjust spices to meet your preferences.
