Name: Easy Crockpot Butter Chicken - Delicious and Easy.
Ingredients: 700g boneless chicken thighs, cut into chunks; 2 tablespoons butter; 1 tablespoon olive oil; 1 onion, finely chopped; 4 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 teaspoons garam masala; 1 teaspoon smoked paprika; 1 teaspoon ground cumin; 1/2 teaspoon turmeric; 1/2 teaspoon chili powder (adjust to taste); 400g canned crushed tomatoes; 1/2 cup coconut milk or heavy cream; 1 tablespoon tomato paste; 1 teaspoon sugar; Salt and pepper to taste; Fresh coriander leaves, chopped (for garnish); Cooked basmati rice and garlic naan (for serving)

Ingredients

700g boneless chicken thighs, cut into chunks

2 tablespoons butter

1 tablespoon olive oil

1 onion, finely chopped

4 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 teaspoons garam masala

1 teaspoon smoked paprika

1 teaspoon ground cumin

1/2 teaspoon turmeric

1/2 teaspoon chili powder (adjust to taste)

400g canned crushed tomatoes

1/2 cup coconut milk or heavy cream

1 tablespoon tomato paste

1 teaspoon sugar

Salt and pepper to taste

Fresh coriander leaves, chopped (for garnish)

Cooked basmati rice and garlic naan (for serving)

Instructions

Heat butter and olive oil in a skillet over medium heat.

Add chopped onion and sauté for 4–5 minutes until soft and translucent.

Stir in garlic and ginger, cooking for another minute until fragrant.

Add garam masala, paprika, cumin, turmeric, and chili powder; stir well to toast the spices.

Transfer the mixture to a crockpot.

Add chicken pieces, crushed tomatoes, tomato paste, sugar, salt, and pepper. Stir to coat evenly.

Cover and cook on low for 6–7 hours or high for 3–4 hours until chicken is tender.

Stir in coconut milk or cream during the last 30 minutes of cooking.

Adjust seasoning as needed and let the sauce thicken slightly.

Serve hot over basmati rice with naan, garnished with fresh coriander and chili flakes if desired.

Author: mia recipe