CROCK POT BUTTER CHICKEN

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Crock Pot Butter Chicken image

Christina's version of butter chicken in the Crock Pot is so delicious. It's easy to prepare and the chicken thighs are super moist. All the spices and seasonings are perfectly balanced with lots of heat throughout the dish. If you like Indian cuisine, we highly recommend giving this butter chicken recipe a try. Check out more...

Provided by Christina Haley

Categories     Chicken

Time 5h

Number Of Ingredients 24

CHICKEN AND MARINADE
2 lb boneless skinless chicken thighs
1 c buttermilk
1 tsp cumin
1 tsp chili powder
1 tsp ginger
1 tsp kosher salt
1 tsp curry powder
1 tsp minced garlic
1 Tbsp masala
1 juice from 1 lemon
GRAVY
1 can(s) tomato soup
1 can(s) Rotel, 10 oz.
1 tsp masala
1 tsp cumin
1 tsp chili powder
1 tsp kosher salt
1 chopped onion
1 Tbsp sugar
1 tsp curry powder
1/2 stick butter
1 Tbsp minced garlic
1/4 c chopped cilantro

Steps:

  • 1. Cut chicken up into chunks and place in bowl.
  • 2. Add buttermilk and all spices. Mix well and marinate at least an hour; overnight is best.
  • 3. Melt 1/4 stick of butter in pan. Sautee onion until light brown. Add garlic and chili powder. Cook 2 more minutes and set aside.
  • 4. Put tomato soup, Rotel, spices, and onion into a blender and blend until smooth.
  • 5. Melt 1/4 stick of butter in pan. Saute chicken until browned. Place into the Crock Pot.
  • 6. Put gravy mixture into Crock Pot. Cook at least 2 hours. Serve with saffron or basmati rice and pita bread or tortillas. Top with chopped cilantro.

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