Crockpot Basil Butter Chicken

The moment I first tasted Crockpot Basil Butter Chicken, I knew I had stumbled upon something truly special. It was one of those chilly winter evenings when the warmth of a cozy meal seemed like the perfect antidote to the cold outside. I had just returned from a long day, and the idea of a comforting, flavorful dish simmering away in my kitchen was irresistible. As the aromas of butter, coconut milk, and fresh basil filled my home, I felt an overwhelming sense of warmth and comfort. This dish brings back fond memories of gathering with family, sharing stories, and enjoying hearty meals together. The rich flavors and the tender chicken make it an instant favorite, perfect for any gathering or a cozy dinner at home.

Key Ingredients for Crockpot Basil Butter Chicken

The secret to an exceptional Crockpot Basil Butter Chicken lies in its ingredients. Each one has a unique role, harmonizing to create a dish that’s not only comforting but bursting with flavor. From the rich coconut milk to the aromatic garam masala, these ingredients come together to create a meal that feels special.

• 2 pounds boneless chicken breasts or thighs, cubed: This is the star of the dish, providing a tender, juicy base that absorbs all the delicious flavors.
• 1/3 cup plain Greek yogurt: Adds creaminess and a slight tang, helping to tenderize the chicken.
• 2 tablespoons red curry paste: This brings a lovely depth of flavor, with just the right amount of spice.
• 4 cloves garlic, chopped: A must-have for that unmistakable aromatic base.
• 1 tablespoon grated ginger: Adds freshness and helps brighten the overall flavor profile.
• 2 tablespoons garam masala: This warm spice blend is essential for that homey, comforting flavor.
• 1/2 teaspoon chipotle chili powder: For a little kick and smokiness.
• 1/2 teaspoon cayenne pepper: Adjusts the heat level to your preference.
• 1-2 teaspoons chili flakes: Adds an extra layer of heat.
• 1 yellow onion, chopped: Sweetens the dish and enhances the overall flavor.
• 1 can (6 ounce) tomato paste: Provides a rich, savory base.
• 1 can (14 ounce) coconut milk: Adds creaminess and a hint of sweetness.
• 4 tablespoons salted butter: For richness and to help thicken the sauce.
• 2 zucchini, chopped: Adds color, freshness, and a hint of sweetness.
• 1/2 cup chopped fresh basil: Fresh herbs elevate the flavors and add brightness.
• 1/4 cup chopped fresh cilantro: Adds a fresh, herbaceous note.

The Process for Making Crockpot Basil Butter Chicken

Cooking Crockpot Basil Butter Chicken is a straightforward yet rewarding process. The crockpot does most of the heavy lifting, which means you can focus on other things while it simmers away. Here’s how to bring it all together!

1. In the bowl of your crockpot, combine the chicken, yogurt, curry paste, garlic, ginger, garam masala, chili powder, cayenne, and 1 teaspoon salt. Toss to coat the chicken, ensuring every piece is enveloped in the creamy mixture. Let this sit for 10 minutes to allow the flavors to meld.
2. Add the chopped onion, tomato paste, and coconut milk to the crockpot. Give everything a gentle stir, making sure to distribute the onion and tomato paste evenly throughout the mixture. Cover the crockpot and cook on low for 4 to 5 hours or high for 2 to 3 hours. It’s essential to keep the lid on to maintain moisture and heat.
3. During the last hour of cooking, mix in the butter and zucchini. This not only adds richness but also ensures the zucchini retains its texture. Turn the heat up to high to help everything come together.
4. Stir in the fresh basil and cilantro, allowing their vibrant flavors to infuse the dish. Cook uncovered for 15 minutes until the sauce thickens slightly. This step is crucial for achieving the right consistency.
5. Serve the chicken, zucchini, and sauce over bowls of rice, making sure to garnish with additional fresh basil and cilantro for a pop of color and flavor. Enjoy every bite!
6. Alternatively, if you wish to bake instead of using a crockpot, toss together the chicken, yogurt, curry paste, garlic, ginger, garam masala, chili powder, cayenne, and 1 teaspoon of salt in a baking dish. Let it sit for 5 minutes.
7. Preheat your oven to 400°F. Stir in the onion, tomato paste, and coconut milk, then top with zucchini and slices of butter. Bake for 30 to 40 minutes, or until the chicken is cooked through.
8. Don’t forget to finish with fresh basil and cilantro on top for that burst of freshness!
9. Remember, whether you choose the crockpot or the oven, the result will be a delightful and flavorful meal that everyone will love. Enjoy!

Making Adjustments

Cooking is all about creativity and personal preferences. Here are some adjustments and tips to enhance your Crockpot Basil Butter Chicken experience.

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.
• Freezing: You can freeze the dish for up to 3 months. Just let it cool completely before transferring to a freezer-safe container.
• Pairing: This dish pairs wonderfully with fluffy rice or warm naan. You can also serve it with a side of steamed vegetables for a well-rounded meal.
• Spice levels: Adjust the amount of chili powder and cayenne pepper according to your heat preference. Add extra for a spicy kick.
• Vegetarian option: Substitute the chicken with firm tofu or chickpeas for a vegetarian version.

Side Dish Ideas for Crockpot Basil Butter Chicken

When it comes to enjoying your Crockpot Basil Butter Chicken, the right side dishes can elevate the entire meal experience. Consider these delicious options:

• Fluffy Rice: Serve your chicken over a bed of fluffy white or brown rice to soak up the rich sauce.
• Warm Naan: Soft naan bread is perfect for dipping into the sauce, providing a delightful texture contrast.
• Steamed Vegetables: Lightly steamed broccoli, carrots, or green beans add freshness and color to your plate.
• Fresh Salad: A simple green salad with a light vinaigrette balances the richness of the chicken.
• Quinoa: This healthy grain pairs nicely and adds a nutty flavor that complements the dish perfectly.
• Lentil Soup: A warm bowl of lentil soup as a starter offers a wholesome touch to your meal.
• Seasonal Pairings: During winter, consider roasted root vegetables, while fresh spring peas in summer can enhance the dish.

FAQ

Conclusion

Crockpot Basil Butter Chicken is a perfect recipe for cozy gatherings or a quick weeknight dinner. The rich flavors and tender chicken make it a dish everyone will enjoy. I highly encourage you to give it a try; it’s not only easy to prepare, but the end result is absolutely delightful. Whether you serve it for your family or at a dinner party, this dish is bound to impress and satisfy your cravings.

Crockpot Basil Butter Chicken

The ultimate comfort food, Crockpot Basil Butter Chicken is a creamy and flavorful dish that warms you from the inside out. Perfect for busy weeknights, this easy recipe combines tender chicken with aromatic spices and a rich sauce. Serve it over rice for a satisfying meal that will have everyone craving more!

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Prep Time 15 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 15 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Indian

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 2 pounds boneless chicken breasts or thighs, cubed
• 1/3 cup plain Greek yogurt
• 2 tablespoons red curry paste
• 4 cloves garlic, chopped
• 1 tablespoon grated ginger
• 2 tablespoons garam masala
• 1/2 teaspoon chipotle chili powder
• 1/2 teaspoon cayenne pepper
• 1-2 teaspoons chili flakes
• 1 yellow onion, chopped
• 1 can (6 ounce) tomato paste
• 1 can (14 ounce) coconut milk
• 4 tablespoons salted butter
• 2 zucchini, chopped
• 1/2 cup chopped fresh basil
• 1/4 cup chopped fresh cilantro

Equipment

• Slow Cooker
• Grater
• Wooden Spoon
• Oven
• Chef's Knife
• Mixing Bowl
• Baking Sheet

Method

 

1. In the bowl of your crockpot, combine the chicken, yogurt, curry paste, garlic, ginger, garam masala, chili powder, cayenne, and 1 teaspoon salt. Toss to coat the chicken and let sit for 10 minutes. Add the onion, tomato paste, and coconut milk. Cover and cook on low for 4-5 hours or on high for 2-3 hours.
2. During the last hour of cooking, mix in the butter and zucchini. Crank the heat to high. Stir in the basil and cilantro. Cook uncovered for 15 minutes until thickened.
3. Serve the chicken, zucchini, and sauce over bowls of rice with fresh basil and cilantro. Enjoy!
4. Alternatively, in a baking dish, toss together the chicken, yogurt, curry paste, garlic, ginger, garam masala, chili powder, cayenne, and 1 teaspoon of salt. Let sit for 5 minutes.
5. Preheat the oven to 400°F. Stir in the onion, tomato paste, and coconut milk. Top with zucchini. Then add slices of butter. Bake for 30-40 minutes until the chicken is cooked through.
6. Top with basil and cilantro. Serve the chicken, zucchini, and sauce over bowls of rice with fresh basil and cilantro. Enjoy!

Notes

• Tip 1: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.
• Tip 2: You can freeze the dish for up to 3 months. Just let it cool completely before transferring to a freezer-safe container.
• Tip 3: This dish pairs wonderfully with fluffy rice or warm naan. You can also serve it with a side of steamed vegetables for a well-rounded meal.
• Tip 4: Adjust the amount of chili powder and cayenne pepper according to your heat preference. Add extra for a spicy kick.
• Tip 5: Substitute the chicken with firm tofu or chickpeas for a vegetarian version.

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Meet Brooke Davis

I’m all about cozy, comforting food made with fresh, local ingredients. I develop most of our weeknight dinners and heartier main dishes. My specialty is taking a classic comfort food and giving it a bright, California twist. We all cook and test together, but I’m usually the one in charge of the main event and making sure every recipe is perfect.