Crockpot Butter Chicken: A Simple & Delicious Recipe
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts (cubed)
- 1 large onion (finely chopped)
- 2 cloves garlic (minced)
- 1 inch ginger (grated)
- 1 can crushed tomatoes (28 oz)
- 1 can full-fat coconut milk (13.5 oz)
- 1 cup chicken broth
- ½ cup heavy cream
- ¼ cup unsalted butter
- Spices: garam masala, curry powder, paprika, turmeric, cumin, coriander, cayenne pepper
- Instructions:
Instructions
- Sauté onions in melted butter until softened.
- Add garlic and ginger; cook until fragrant.
- Brown the cubed chicken in the skillet.
- Mix in tomato paste and spices; cook briefly.
- Stir in crushed tomatoes and chicken broth; simmer.
- Transfer to slow cooker and add coconut milk.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Stir in cream and lemon juice before serving.
- Garnish with cilantro and serve over basmati rice with naan.
- Helpful Notes:
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 6g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 80mg