And just like that, I can’t stop using my crockpot. I’ve used it in three separate recipes this week. As always, I’m reminded why I love crockpot cooking so much, especially towards the end of summer when my desire for cozier foods starts to kick in. It may only be August, but the second we relaunch our Pumpkin Smash candle, I enter the transitional phase between autumn and fall. I’m looking forward to upcoming crisp nights with something slowly cooking, football on the TV, and delicious smells throughout the kitchen. It’s crazy how quickly I can jump back into my cozy mode!
We’re all aware of how much I love creamy coconut-based butter chicken curry. In fact, one of our most popular recipes is a crockpot butter chicken that I shared here on HBH almost a year after we started the site. I was recently looking back at that recipe. So when my oldest brother, Creighton, suggested curry for dinner, I thought of a few ways to reinvent a tried and true HBH recipe. This curry came out so delicious with just a few tweaks to that recipe, like the addition of summer zucchini and basil. It’s going to be on repeat for a while over here!
Here are the details
Step 1: season the chicken Start with the chicken. For this dish, I use boneless, skinless chicken breasts, but you can also use skinless thighs. In the bowl of your crockpot (or, if in a hurry, a baking dish), toss the chicken with yogurt and add plenty of garlic and fresh ginger. Then, add all the spices: garam masala, chipotle chili powder, and cayenne. Marinate the chicken in the crockpot bowl for ten minutes or so. Then, start cooking. If you’re in a time crunch, just start cooking. I’ve made this both ways, and there’s not a huge difference.
Step 2: everything else Now, top the chicken with chopped onion. Mix in the tomato paste, pour over a can of coconut milk, and mix it all together until you have a very creamy sauce. Then, season with salt. Cover and cook for 2 to 3 hours on high, or for 4 hours on low.
Step 3: finish About an hour before you’re ready to eat, mix in the butter and zucchini. After an hour, turn the heat to high. Add the basil and cilantro, and let the curry cook for 15 minutes on high to help the sauce thicken. You’ll have perfectly cooked chicken in a delicious creamy sauce. All you have to add to this is steamed rice and, ideally, some warm, buttery naan. It makes the dish just a touch more special. We love to use the naan to scoop up all that cream curry sauce. This dish is so flavorful and full of color. Even though the additions I made are small, the zucchini and fresh summer garden basil make the biggest difference. They add such a nice lightness to a cozy dinner. I really think you’ll love this!
Looking for other Indian-inspired dinners? Here are my favorites: 30 Minute Butter Chicken Meatballs Super Simple Coconut Chicken Tikka Masala Gingery Coconut Sweet Potato and Rice Stew with Chili Oil 30 Minute Spicy Indian Butter Chicken Crockpot Creamy Coconut Chicken Tikka Masala Lastly, if you make this Crockpot Basil Butter Chicken, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
