This Easy Slow Cooker Indian Butter Chicken is a warm, yummy dish that’s full of flavor! With tender chicken cooked in a creamy tomato sauce, it’s a tasty treat for the whole family.
You can just toss everything in the slow cooker and forget about it until dinner. Perfect for days when you need easy options—just serve it over rice, and you’re all set for a delicious meal!
Key Ingredients & Substitutions
Chicken: I prefer boneless skinless chicken thighs for their juiciness, but breasts work just as well if you prefer a leaner option. You can even use cubed tofu for a vegetarian version!
Cream: Heavy cream gives that rich texture, but coconut milk is a great substitute for a dairy-free option. It adds a lovely flavor too!
Spices: Garam masala is the star here. If you don’t have it, you can mix equal parts of cumin, coriander, and a pinch of cinnamon. Each spice adds a unique taste, so don’t skip them.
Butter: Unsalted butter is what I use, but you can easily swap it with ghee for more authentic flavor. Olive oil is another alternative if that’s what’s on hand.
How Do I Get the Chicken Just Right in a Slow Cooker?
To help the chicken turn out perfectly tender, be mindful of the cooking time. Cooking on low for 6-7 hours usually yields the best results. Avoid lifting the lid too often, as this releases heat and can extend cooking time.
- Brown the onions first to enhance their sweetness – this step adds depth to the flavor.
- Don’t neglect the seasoning; they build layers of flavor as the dish cooks. Adjust them before the end if you like a stronger taste.
- Stir the cream or coconut milk about 20 minutes before serving to ensure it blends smoothly into the sauce.
Easy Slow Cooker Indian Butter Chicken
Ingredients You’ll Need:
For the Chicken:
- 2 lbs (900g) boneless, skinless chicken thighs or breasts, cut into chunks
For the Sauce:
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 can (14 oz/400g) crushed tomatoes
- 1/2 cup (120 ml) heavy cream or coconut milk
- 4 tablespoons (60g) unsalted butter
For the Spices:
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon chili powder or cayenne pepper (adjust to taste)
- 1 teaspoon paprika
- 1 teaspoon salt (adjust to taste)
For Cooking:
- 1/2 cup (120 ml) water or chicken broth
- 2 tablespoons vegetable oil or ghee
- Fresh cilantro, chopped (for garnish)
- Cooked basmati rice or naan bread (for serving)
How Much Time Will You Need?
This delicious meal takes about 15 minutes to prepare, and then it needs to cook for 6-7 hours on low or 3-4 hours on high in the slow cooker. It’s the perfect dish to set and forget!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large skillet over medium heat, warm the vegetable oil or ghee. Add the chopped onions and cook until they are softened and lightly golden, about 5 minutes. This step helps to build a wonderful base for your sauce!
2. Add Garlic and Ginger:
Once the onions are ready, add the minced garlic and grated ginger. Sauté for about a minute until they’re fragrant, making your kitchen smell amazing!
3. Mix in the Spices:
Now, stir in the garam masala, ground cumin, ground coriander, turmeric, chili powder, paprika, and salt. Cook the spices for 1-2 minutes, allowing them to bloom and release all their wonderful aromas.
4. Transfer to Slow Cooker:
Pour the spiced onion mixture into the slow cooker. This is where the magic happens!
5. Add the Chicken and Tomatoes:
Add the chicken chunks, crushed tomatoes, water or chicken broth, and the butter to the slow cooker. Give everything a good stir to combine all the ingredients well.
6. Set It and Forget It:
Cover the slow cooker and cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is super tender and infused with flavor.
7. Final Touches:
About 20 minutes before you’re ready to eat, stir in the heavy cream or coconut milk. This will make your sauce rich and creamy. Taste it and adjust the salt or spice levels if you’d like!
8. Garnish and Serve:
Before serving, garnish with fresh chopped cilantro. Serve the butter chicken warm over cooked basmati rice or with warm naan bread, and enjoy this delightful meal!
Enjoy your rich, creamy Indian Butter Chicken made easy in the slow cooker!
FAQs about Easy Slow Cooker Indian Butter Chicken
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but it’s best to thaw it completely before cooking for even cooking and flavor absorption. Thaw overnight in the fridge or use the cold water method for quicker results. Just remember to adjust the cooking time if using frozen chicken—the dish may require an additional hour on low heat.
Can I Make This Recipe Dairy-Free?
Absolutely! To make this dish dairy-free, simply replace the heavy cream with coconut milk or a dairy-free cream alternative. This will keep the dish creamy and delicious without any diary!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze the butter chicken for up to 3 months. Thaw in the fridge overnight before reheating gently on the stove or microwave until heated through.
Can I Adjust the Spice Level?
Yes, definitely! Feel free to adjust the amount of chili powder or cayenne pepper based on your spice tolerance. For a milder version, reduce these spices, or you can add a pinch of sugar to balance the heat if necessary. Enjoy it to your taste!
