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Indian-inspired butter chicken curry made with plenty of spice, creamy coconut milk, fresh basil, butter, and zucchini. Finish each bowl off with steamed rice, then serve with warm naan and basil. You’ll have the perfect dinner that can be enjoyed any night of the week. This meal is quickly put together in the crockpot (or made in one pan and baked in the oven) with no additional steps. Simply mix it all together, cook, serve, and enjoy!
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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!
Crockpot Basil Butter Chicken
Ingredients
- 2 pounds boneless chicken breasts or thighs, cubed , 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
Instructions
Crockpot
- 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. Let sit 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!
Oven
- 1. 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.2. Preheat the oven to 400°F.3. To the chicken, 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. Top with basil and cilantro.4. Serve the chicken, zucchini, and sauce over bowls of rice with fresh basil and cilantro. Enjoy!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
HI Tieghan,
Another delicous creation not only does it taste great the smell of Curry and its warm fragrant spices take it over the top!! The zucchini was an interesting add that went to enchance the dish and take it up a notch. Also, I love the spice in anything I cook so I loved seeing you make it that way. Have a great Labor Day weekend! Thanks for all your amazing recipes you create and share with us.
Thanks so much, Mike!! Love to hear that this dish turned out well for you, I appreciate you making it! Have a great week:) xT
I made this last weekend and it was delicious and easy! Love the zucchini and basil. I subbed a few ingredients I didn’t have for the closest thing I had, and it came out perfect. Very warm and flavorful dish, perfect with jasmine rice and naan bread, will definitely be making it again! Thank you!
Hey Ellie,
So glad to hear you enjoyed this recipe, thanks so much for making it! Thanks for sharing what worked well for you! Happy Labor Day! xT
This was easy to make and fantastic. A bit on the spicy side (which I love) but would back off the heat a little bit if serving to kids. Highly recommend!
Hey Brittany,
Happy Labor Day! Thanks a lot for trying this dish and your feedback, so glad to hear it turned out well! xT
This was so good! I followed the crockpot recipe exactly as written. Loved that the heat was not overpowering. This is a keeper
Hey Diego,
So glad to hear you enjoyed this recipe, thanks so much for making it! Happy Labor Day! xT
Can this be made in an Instant Pot? If so, how?
Hey Elle,
Sure, I bet that would work nicely for you! I would do 8 minutes on high pressure! Please let me know if you give this recipe a try, I hope you love it! xT
Came home to my house smelling so good! Nothing better than coming home to a ready meal. Served with jasmine rice. It was delicious!
Hey Lisa,
Wonderful! So glad to hear that this recipe was enjoyed, thank you so much for making it! Happy Sunday! xT
This was delish!! My 8, 6, and 3 yo loved it. Also husband approved. I doubled the ginger and added more salt to taste. Love this served with a Ton of basil and cilantro on top. We also squeezed a little lime when serving. Def adding this to the rotation.
Hey Madeline,
I appreciate you trying this recipe and your comment, so glad to hear it turned out well! Happy Labor Day Weekend! xx
This recipe was so good! I made homemade naan to go with and it was my favorite butter chicken recipe yet.
Hey Taylor,
Happy Friday!! Thrilled to hear you enjoyed this recipe, thanks for making it and sharing your comment! Xx
I got married a year a go and my best friend gifted me your HBH “Everyday” book. I had not used it until a few months ago and discovered you and your incredible recipes. Using your cookbook has made me taste so many new flavors and discover different ways of cooking. I’ve always loved cooking but your recipes have brought a new side to it. I just saw this recipe on your Instagram and came here to follow every step. My husband and I LOVED this chicken. Thank you for your delicious recipes, can’t wait to make the next one ! Greetings from Mexico !
Aww, thank you so much, Fernanda! I am so glad to hear that you have been enjoying the cookbook and making so many recipes! Thanks for being here:) xT
This was great for dinner yesterday and the leftovers for lunch today are even better !!
Thanks for always making our homes taste good 🙂
Looking forward to fall cooking 🙂
Hey Virginie,
Awesome! So glad to hear that you enjoyed this dish, thanks so much for making it! xT
This was delicious! Thanks for sharing. Just wondering, what non-meat protein do you think would work in this recipe? Would tofu work to absorb all the flavour? or Paneer? My daughter is Vegetarian and I try to make as close to the same family dish as possible to cut down making two totally separate meals.
Thanks so much for your comment, Mira! So glad to hear this recipe was enjoyed, I appreciate you giving it a try! Sure, tofu and paneer would both work nicely for you! Xx
Do you use sweetened or unsweetened coconut milk?
Hi Tara,
I like to use unsweetened coconut milk. Please let me know if you have any other questions! xT
This is fantastic! My friends were going back for thirds and it makes plenty for the next day. My husband got up in the middle of the night and had another serving. 🙂
It does have a kick, so I just served some Greek yogurt on the side for those who needed to cut the heat and it was perfect.
Thanks!
Thanks so much, Josh! So glad to hear that everyone enjoyed this recipe, I appreciate you making it! xT
What is a substitute for the garam masala? I live in a very small town and my grocery doesn’t have this spice 😕. Thanks for your recipes!! Made the creamy skillet green chile chicken fajitas tonight and my family loved it!!
Hey Celene,
Thanks so much for trying the fajitas! You could use all spice and cumin in place of the all spice! I hope you love this dish! xT
This was delicious!! Flavors all came together well and perfect spice amount. I added some tomatoes from the garden for a little extra nutrition (and to use them up ;))
Not sure where all the hate is coming from not being “authentic Indian”. It was a great dish and teighan did an amazing job on a spinoff Indian recipe.
You rock!
Hey Beth,
Awesome! Love to hear that you enjoyed this dish, thanks for making it! Thanks for your kind message:) xT