Prep Work (30 minutes)

1. Protein Prep

Steps:

• Cut chicken thighs or breasts into bite-sized pieces and place them in a large bowl.
• Combine yogurt, lemon juice, ginger paste, garlic paste, turmeric, cumin, chili powder, and garam masala in the bowl.
• Mix to coat the chicken evenly. Let marinate for at least 30 minutes or overnight for deeper flavor.

Store:

• Keep marinated chicken covered in the fridge until ready to cook.

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2. Sauce Prep

Steps:

• Finely chop the onion and mince the garlic.
• Measure and set aside the spices for the sauce (coriander, chili powder, and garam masala).
• Prepare tomato puree and cream or coconut milk.

Store:

• Store prepped ingredients in airtight containers in the fridge until ready to use.

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Cooking Instructions (Day of Use)

1. Crockpot Butter Chicken

Cooking Time: 6 hours on low or 4 hours on high

Steps:

1. Heat 1 tbsp butter in a skillet over medium heat. Sauté the onion until golden brown, then add garlic and ginger paste. Cook for 1-2 minutes until fragrant.
2. Transfer the sautéed mixture to the crockpot.
3. Add the marinated chicken, tomato puree, coriander, chili powder, garam masala, and 1/2 cup of water to the crockpot. Stir to combine.
4. Cook on low for 6 hours or high for 4 hours.
5. During the last 30 minutes, stir in the heavy cream or coconut milk and remaining butter. Adjust seasoning with salt if needed.
6. Garnish with fresh cilantro and serve over basmati rice or with naan bread.

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Storage and Reheating Tips

• Butter Chicken: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat on the stovetop or in the microwave, adding a splash of water or cream if the sauce thickens.
• Cooked Rice: Store cooked basmati rice in the fridge for up to 4 days or freeze in portions for up to 2 months. Reheat in the microwave with a splash of water to prevent drying out.
• Naan Bread: Store naan in an airtight bag and reheat in a dry skillet or oven until warm.

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Notes

• For a spicier version, increase the chili powder or add cayenne pepper to the marinade.
• Swap chicken thighs for tofu or paneer for a vegetarian option.
• Add frozen peas or cooked spinach during the last 30 minutes for added vegetables.
• Pair with a cucumber raita or a fresh salad for a refreshing side dish.