Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 tablespoons garam masala
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon cayenne pepper (optional, for a bit of heat)
- Salt to taste
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 (14-ounce) can of crushed tomatoes
- 1 cup heavy cream or coconut milk for a dairy-free option
- 2 tablespoons butter or ghee
- Fresh cilantro for garnish
Feel free to substitute chicken breasts for thighs if that’s what you have on hand, and adjust the spices to suit your taste. My mom taught me that sometimes a little improvisation can lead to delicious surprises!
Instructions
- In a large bowl, combine the yogurt, lemon juice, garam masala, cumin, coriander, turmeric, cayenne pepper, and salt. Add the chicken thighs, tossing to coat evenly. Let them marinate for at least 30 minutes, or overnight if you have the time.
- In your crockpot, melt the butter over medium heat. Add the onions and sauté until they’re soft and translucent, about 5 minutes.
- Add the garlic and ginger, stirring for another minute until fragrant. If you’re like me, you’ll love this part—the scent is just irresistible!
- Add the marinated chicken and all of the marinade into the crockpot. Pour in the crushed tomatoes and stir everything together.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is tender and cooked through.
- Stir in the heavy cream or coconut milk, adjust seasoning if needed, and let it heat through for another 15 minutes.
- Garnish with fresh cilantro before serving.
With this recipe, you can let the crockpot do the heavy lifting while you focus on what really matters—spending time with your loved ones.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Butter chicken crockpot, recipe, cooking, food
