Description
Experience the warmth of traditional North Indian flavors with this effortless, slow-cooked butter chicken. This version adapts the classic Murgh Makhani by using a crockpot to gently simmer tender chicken thighs in a vibrant, spiced tomato sauce. It is a nourishing, high-protein meal that fills your home with aromatic spices, making it the perfect heart-centered dinner for a busy lifestyle. Naturally gluten-free and deeply comforting, this dish honors tradition while providing the practical convenience of a modern home-cooked favorite.
Ingredients
2 lbs boneless, skinless chicken thighs
16 oz tomato sauce
5 cloves garlic, minced
2 tbsp fresh ginger, grated
1 tsp ground cumin
2 tsp garam masala
1 tsp ground turmeric
1 tsp chili powder
1 tsp salt
1/2 cup heavy cream
2 tbsp butter
Fresh cilantro for garnish
Instructions
Place the chicken thighs at the bottom of the slow cooker.
In a bowl, mix the tomato sauce, garlic, ginger, cumin, garam masala, turmeric, chili powder, and salt.
Pour the sauce mixture over the chicken, coating each piece thoroughly.
Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours.
Before serving, stir in the heavy cream and butter until the sauce is smooth and creamy.
Garnish with fresh cilantro and serve warm over basmati rice or with naan bread.
Notes
For a thicker sauce, whisk in a tablespoon of cornstarch mixed with a splash of water during the final 30 minutes of cooking. Leftovers store well in an airtight container for up to 3 days. Adjust the chili powder to your preferred spice level.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 5g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 11g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 145mg