Ingredients
Scale
The key to this dish lies in selecting the right ingredients that will infuse your chicken with the most flavor. I’ve learned from my mom that quality spices can transform even the simplest of meals into something magical. Here’s what you’ll need:
- 2 pounds boneless, skinless chicken thighs
- 1 cup plain yogurt
- 1 tablespoon lemon juice
- 2 tablespoons garam masala
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon chili powder
- 2 teaspoons ground coriander
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream or coconut milk for a dairy-free option
- Salt and pepper to taste
- 2 tablespoons butter
Instructions
- In a large bowl, mix together yogurt, lemon juice, garam masala, cumin, turmeric, chili powder, coriander, garlic, and ginger. Add the chicken thighs and coat them well. Let it marinate for at least an hour in the fridge.
- Place the marinated chicken into the crockpot, and pour the crushed tomatoes over the top.
- Cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
- About 30 minutes before serving, stir in the heavy cream or coconut milk and the butter. Let it cook until heated through.
- Season with salt and pepper to taste. Serve hot, with a side of rice or naan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Crockpot Butter Chicken, recipe, cooking, food
