Description
Experience the soul-warming magic of a culinary masterpiece right in your own kitchen with this incredible Crockpot Butter Chicken. This dish transforms simple, high-quality ingredients into a velvety, aromatic curry that rivals the best Indian bistros.
Ingredients
Scale
2 lbs Organic Chicken Thighs
1 can (14 oz) Full-Fat Coconut Milk
6 oz Tomato Paste
2 tbsp Grass-Fed Ghee or Avocado Oil
1 medium Yellow Onion, diced
2 tbsp Fresh Ginger, minced
4 cloves Fresh Garlic, minced
2 tbsp Garam Masala
1 tsp Turmeric Powder
1 tsp Ground Cumi
1 tbsp Raw Honey
Sea Salt and Black Pepper, to taste
Instructions
- Heat the avocado oil or ghee in a large skillet over medium-high heat. Season the chicken thighs with salt and pepper. Sear the chicken for 3-4 minutes per side until golden brow
- Remove the chicken and add the diced onions to the skillet. Sauté until translucent, then add the garlic and ginger. Cook for 1 minute until fragrant. Stir in the garam masala, turmeric, and cumi
- Place the seared chicken and the sautéed mixture into the slow cooker. Pour in the tomato paste, honey, and coconut milk. Stir gently until the chicken is well-coated
- Cover and cook on 'Low' for 4 to 6 hours or on 'High' for 2 to 3 hours
- Once cooking time is up, remove the lid. If you prefer a thicker sauce, whisk the sauce before adding the chicken back in. Adjust salt and honey if needed
- Garnish with fresh cilantro and lime juice before serving
Notes
For a vegan version, substitute chicken with roasted cauliflower or chickpeas.
For a lighter sauce, use light coconut milk.
Always use fresh ginger and garlic for better flavor.
- Prep Time: 20 mins
- Cook Time: 4-6 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 6g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 120mg