Indian Butter Chicken Crockpot

Serves 6 · 15 min prep · 360 min cook

Ingredients

• 2 lb boneless skinless chicken thighs, cubed
• 1/2 cup plain whole-milk yogurt
• 2 tsp garam masala
• 1 1/2 tsp ground cumin
• 1 tsp smoked paprika
• 1 1/2 tsp kosher salt
• 4 cloves minced garlic
• 1 tbsp grated fresh ginger
• 1 can (15 oz) tomato sauce
• 2 tbsp tomato paste
• 3/4 cup heavy cream or coconut cream
• 3 tbsp unsalted butter
• 1 tbsp honey or sugar
• 1 tsp crushed fenugreek leaves (kasuri methi), optional
• 4 cups cooked basmati rice
• 1/4 cup fresh cilantro
• for serving warm naan or pita, optional

Instructions

1. 1In the crockpot insert toss the cubed chicken with yogurt, garam masala, cumin, paprika, salt, garlic, and ginger until every piece is coated. Let it sit 10 minutes while you prep the sauce base.
2. 2Stir in the tomato sauce, tomato paste, and honey until the mixture looks uniform. Dot the top with butter.
3. 3Cover and cook on low for 5 to 6 hours or on high for 2 1/2 to 3 hours, until the chicken is tender and easily shreds with a fork and the sauce has deepened in color.
4. 4Stir in the cream and crushed fenugreek if using. Switch to warm or cook uncovered on high 10 to 15 minutes more so the sauce thickens slightly and turns silky orange.
5. 5Taste and adjust salt or a pinch more garam masala if needed. Shred a few larger pieces of chicken into the sauce for better lunch-bowl texture.
6. 6Fluff warm basmati rice and divide into bowls or meal-prep containers. Ladle butter chicken and plenty of sauce over the rice.
7. 7Top with torn cilantro. Add a wedge of warm naan on the side if packing a fuller midday meal.
8. 8Cool completely before sealing containers for the fridge; the flavors improve overnight and reheat beautifully for work lunches throughout the week.
9. 9For serving day, microwave until steaming and stir so the cream sauce stays smooth.