Description
This crockpot butter chicken is rich, creamy, and perfect for busy nights with hardly any prep required.
Ingredients
Scale
- 2 lbs boneless skinless chicken breast
- 1 pc small yellow onion (chopped)
- 15 ounce can tomato sauce
- 2 cloves garlic (minced)
- 1 1/2 tsps ginger paste
- 1 tsp cumin
- 1 tbsp garam masala
- 1 tsp turmeric
- 1 tsp curry powder
- 1 tsp salt
- 1 tbsp tomato paste
- 3 tbsp butter
- 1/2 cup heavy whipping cream
Instructions
- Add the tomato sauce, garlic, ginger paste, cumin, garam masala, turmeric, curry powder, salt, and tomato paste to the crockpot. Whisk until the mixture is smooth.
- Add the chicken and chopped onion, turning the chicken so it’s fully coated in the sauce.
- Slice the butter into thin pieces and place them on top of the chicken.
- Cook on low for 4–6 hours or high for 3–5 hours, until the chicken is tender.
- Remove the chicken from the crockpot and chop it into large chunks.
- Stir the heavy whipping cream into the sauce in the crockpot.
- Return the chicken to the pot, stir to coat, and serve over rice.
Notes
- Prep Time: 15 min
- Cook Time: 240 min
- Category: Main Dish
- Method: Crockpot
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg
Keywords: Crockpot Butter Chicken