Description
A rich, creamy Indian-inspired butter chicken made by slow-cooking chicken thighs, onions, curry paste, butter, and cream until tender. Serve with rice or naan for a flavorful, satisfying main course.
Ingredients
Chicken thighs, 4 lbs (uncooked, trimmed), bone-in, skin-on preferred
Onion, 3 medium, gold or yellow, diced
Curry paste, 4 tbsp (adjust to taste)
Butter, 4 tbsp unsalted (use clarified butter for stronger flavor)
Heavy cream, 1 cup (non-dairy coconut cream optional)
Water (additional, for cooking base)
Salt and pepper to taste
Optional: cumin and garam masala for dry rub
Cilantro for garnish
Instructions
Trim chicken thighs and cut into 2-inch chunks. Dice onions into ½-inch pieces.
Melt butter in crockpot on high for 5 minutes. Add onions and sauté until translucent (20 minutes). Add 2 cups water to prevent sticking.
Place chicken in crockpot. Mix curry paste with 2 tbsp water to form a paste and stir into mixture. Cook on low for 6–8 hours or high for 3–4 hours.
Stir in heavy cream during the final 30 minutes of cooking. If using a dry rub, season chicken with cumin and garam masala before adding.
Shred chicken with forks once tender. Adjust seasoning with salt and garnish with cilantro before serving.
Notes
Clarified butter enhances flavor without burning.
Using 1 cup coconut cream makes a dairy-free alternative.
Store leftovers in airtight containers up to 3 days.
Freeze shredded chicken portioned for future meals.
Nutrition
- Serving Size: 1 serving
- Calories: 763
- Sugar: 5g
- Fat: 28g
- Saturated Fat: 18g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 54g