Butter Chicken
This easy and flavorful Butter Chicken made in a crockpot is a comforting meal, perfect for busy days.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts about 1.5 lbs
- 4 cloves fresh garlic, minced
- 1 inch fresh ginger, grated
- 1 medium sweet onion, chopped
- 1 can (28 oz) crushed tomatoes
- 1 can (14 oz) full-fat coconut milk
- 2 tablespoons butter
Spices
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons garam masala
- to taste salt and pepper
Serving Suggestions
- Naan or rice for serving
Instructions
Preparation
- Chop the onion, and mince the garlic and ginger.
- Optional: Sauté the onions in a skillet until golden brown. Add the garlic and ginger, cooking until fragrant.
Cooking
- Place the chicken breasts at the bottom of the crockpot.
- Sprinkle the chicken with cumin, coriander, garam masala, salt, and pepper.
- Pour the crushed tomatoes and coconut milk over the chicken. Stir gently to combine.
- Cover the crockpot and cook on low for 6-8 hours or high for 3-4 hours.
- Once cooked, shred the chicken in the pot using two forks. Adjust the seasonings if needed, and stir in the butter before serving.
Notes
Pairs perfectly with warm naan or rice. Store leftovers in an airtight container in the fridge for 3-4 days, or freeze for up to 3 months. Let it cool completely before freezing.