Crockpot Butter Chicken: A Simple & Delicious Recipe
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 large onion
- 2 cloves garlic
- 1 inch ginger
- 28 oz crushed tomatoes
- 13.5 oz full-fat coconut milk
- 1 cup chicken broth
- 1/2 cup heavy cream
- Assorted spices (garam masala, curry powder, paprika, etc.)
- Fresh cilantro (for garnish)
- Instructions:
Instructions
- Sauté chopped onion in butter until softened.
- Add minced garlic and grated ginger; cook until fragrant.
- Brown cubed chicken in the skillet.
- Stir in tomato paste and spices; cook briefly to bloom flavors.
- Combine with crushed tomatoes and chicken broth; transfer to crockpot.
- Stir in coconut milk and slow cook on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, stir in heavy cream and lemon juice.
- Garnish with fresh cilantro before serving over basmati rice with naan.
- Helpful Notes:
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 460
- Sugar: 4g
- Sodium: 600mg
- Fat: 32g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg