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Crockpot Basil Butter Chicken

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
Cook Time 3 hours
Total Time 3 hours 15 minutes
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.