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No-Bake Christmas Lasagna

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Crockpot Butter Chicken is an easy, flavorful twist on the classic Indian dish, Murgh Makhani. This slow cooker recipe delivers tender chicken simmered in a rich, creamy sauce infused with aromatic spices. Perfect for busy nights, this dish is both dairy-free and customizable to your spice preference. Serve it with rice or naan for a comforting meal!

Ingredients

  • 2 lbs boneless, skinless chicken breasts, cut into 2-inch pieces
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp unsalted butter
  • 1 tbsp curry powder
  • 1 tsp garam masala
  • 1/2 tsp chili powder (adjust to taste)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 can (14 oz) full-fat coconut milk
  • 3 tbsp tomato paste
  • 1 tbsp maple syrup or honey
  • 1 tbsp cornstarch + 2 tbsp cold water (for thickening)
  • Fresh cilantro, chopped (for garnish)

Instructions

  • Sauté Aromatics: Melt butter in a skillet over medium heat. Add onion, garlic, and ginger. Sauté for 5 minutes, stirring to prevent burning.
  • Toast Spices: Stir in curry powder, garam masala, chili powder, salt, and pepper. Cook for 30 seconds, then transfer to a slow cooker.
  • Combine Ingredients: Add chicken, coconut milk, and tomato paste. Stir to coat the chicken evenly.
  • Slow Cook: Cover and cook on High for 2 hours or Low for 4 hours, until the chicken is tender.
  • Thicken Sauce: Mix cornstarch with cold water to make a slurry. Stir into the slow cooker and cook on High for 10 more minutes until thickened.
  • Serve: Garnish with fresh cilantro and serve hot over rice or with naan.

Notes

  • Adjust spice levels by adding cayenne pepper for extra heat.
  • Substitute chicken breasts with thighs for a juicier result.
  • Use arrowroot powder instead of cornstarch for a gluten-free thickener.
  • Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.