A friend of mine brought back some spices for me from his recent trip to India and I’ve been really excited to get the chance to use them. The hardest part was deciding on what to make, but I finally settled something inspired by a classic dish: Butter Chicken.
This was a nice break from the huge amount of Thanksgiving recipes that I’m currently testing. It’s only the 5th of November and I’ve already had more turkey, cranberry sauce, and green beans than I usually have in two years. I’m not complaining though. It’s all been pretty delicious.
Butter chicken is one of the most-known Indian recipes and for good reason. It’s absolutely packed with flavor. But trust me, it’s even better with homemade naan. I really love homemade bread and this naan does not disappoint. I even saved a few to make naan flatbread pizzas in the future.
I can’t wait.
This recipe is extremely simple. I mixed all of the ingredients together (excluding the onion, butter, and chicken) in a medium bowl before adding them to the crock pot. Honestly, I could have probably skipped this step to avoid dirtying up another bowl. Pour everything into the crock pot, turn it on, and you’re good to go.
Many versions of Butter Chicken exist, but what’s easier than Crock Pot Butter Chicken? Just garnish with chopped cilantro and serve with naan and rice.
Find my easy homemade naan recipe here.
- 1 lb boneless skinless chicken breasts or tenderloins
- ½ onion, diced
- 2 tbsp unsalted butter
- 4 cloves garlic, grated
- 1 tbsp ginger, grated
- 2 tsp red curry paste
- 1 tsp red chili powder
- 1 tsp tumeric
- 1 tsp cayenne pepper
- ½ tsp salt
- 2 tbsp garam masala
- 6 oz. tomato paste
- 2 cups coconut milk
- ½ cup greek yogurt
- ¼ cup heavy cream
- chopped cilantro, to taste
- In a medium mixing bowl, stir together the wet ingredients (tomato paste, coconut milk, greek yogurt, red curry paste, and heavy cream). Mix these ingredients well and then add the spices.
- Pour the mixture into a large crock pot. Add the onion, butter, and chicken. Stir to combine and coat the chicken. Cover and cook over low heat for 6 to 8 hours.
- Garnish with chopped cilantro and serve with rice and naan.