Crockpot Butter Chicken Recipe

Butter chicken is Indian and was invented by Pakistani immigrants, despite its unassuming name. Food bloggers have adapted the dish to be cooked in Instant Pots, making it trendy in recent years.

3 pounds boneless skinless chicken thighs 1 medium onion, diced 5 cloves garlic, minced 1 tablespoon grated fresh ginger 1 tablespoon + 1 teaspoon garam masala 2 teaspoons paprika 1 teaspoon cumin 1 teaspoon lemon zest 2 teaspoons salt, plus more for serving ½ teaspoon freshly ground black pepper 1 (14-ounce) can crushed tomatoes 1 ½ cups heavy cream 1 tablespoon cornstarch ¼ cup water ¼ cup minced fresh cilantro, for garnish



Chicken with onion, garlic, ginger, garam masala, paprika, cumin, lemon zest, salt, and pepper. 

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Combine the tomatoes and cream by stirring them together thoroughly. Four hours of cooking on low heat. 

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Whisk cornstarch and water in a small bowl. Pour cornstarch slurry into crockpot and stir. 

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Cook 10 more minutes. If desired, serve butter chicken with basmati rice and cilantro.

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