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Crockpot Butter Chicken with Naan Bread

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Course Dinner
Cuisine Indian
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • 2 lbs (900 g) boneless, skinless chicken thighs or breasts, cut into chunks
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 can (15 oz / 400 g) tomato puree or crushed tomatoes
  • 1 cup heavy cream or coconut cream
  • ¼ cup unsalted butter
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp turmeric
  • ½ tsp chili powder or paprika (adjust to taste)
  • ½ tsp salt (adjust to taste)
  • ½ tsp black pepper
  • 1 tsp sugar or honey (optional, to balance acidity)
  • 2 tbsp cooking oil
  • Fresh cilantro, chopped, for garnish
  • To Serve: Naan bread (store-bought or homemade)

Instructions
 

  • Prep chicken: Pat chicken dry and season lightly with salt and pepper.
  • Sauté aromatics: In a skillet, heat oil and lightly sauté onions, garlic, and ginger for 2–3 minutes until fragrant. Optional: This step adds depth of flavor.
  • Combine ingredients in slow cooker: Add chicken, sautéed onion mixture, tomato puree, butter, garam masala, cumin, coriander, turmeric, chili powder, salt, pepper, and sugar/honey. Stir to combine.
  • Slow cook: Cover and cook on low for 4–6 hours or high for 2–3 hours until chicken is tender and cooked through.
  • Add cream: Stir in heavy cream or coconut cream and cook on low for an additional 15–20 minutes to heat through.
  • Serve: Garnish with fresh cilantro. Serve hot with naan bread for dipping.