Go Back

Slow Cooker Indian Butter Chicken

Slow cooker Indian butter chicken with tender chicken thighs in a spiced tomato-cream sauce. Cook low for 6–7 hours for fall-apart texture, then finish with butter and heavy cream for a rich, lightly thickened finish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Indian
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken and sauce base
  • 2 lb boneless skinless chicken thighs Cut into chunks.
  • 1 can (15 oz) crushed tomatoes
  • 1 large onion Finely diced.
  • 4 garlic Minced cloves.
  • 1 tbsp fresh ginger Grated.
  • 3 tbsp butter
  • 1 cup heavy cream
Spice blend
  • 2 tsp garam masala
  • 2 tsp curry powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 0.5 tsp turmeric
  • 0.5 tsp cayenne pepper
  • 1 tsp salt
  • 1 tsp sugar
To serve
  • 1 fresh cilantro For garnish.
  • 1 basmati rice For serving.
  • 1 naan For serving.

Equipment

  • 1 Dutch oven

Method
 

Layer chicken and build the sauce
  1. Place the chicken chunks into the slow cooker.
  2. In a bowl, whisk together the crushed tomatoes, diced onion, minced garlic, grated ginger, garam masala, curry powder, cumin, smoked paprika, turmeric, cayenne pepper, salt, and sugar until evenly combined.
  3. Pour the sauce over the chicken so the pieces are coated.
Slow cook until very tender
  1. Cook on low for 6–7 hours until the chicken is very tender and easily breaks apart.
  2. Cook on high for 3–4 hours if you need it sooner, until the chicken is very tender.
Finish with butter and cream
  1. Shred the chicken slightly or leave it in chunks, then stir in the butter and heavy cream.
  2. Cook on high for 20 minutes until the sauce is rich and slightly thickened, watching for gentle bubbling at the edges.
Serve
  1. Serve the butter chicken over basmati rice and top with naan alongside.
  2. Garnish with fresh cilantro right before serving.

Notes

Pro tip: whisk the spices into the crushed tomatoes so they disperse evenly and the sauce cooks with consistent flavor. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently until hot (add a splash of cream or water if needed). Freezing is yes—freeze up to 2 months, then thaw overnight and rewarm slowly. For a lighter option, use half-and-half instead of heavy cream (the sauce will be slightly less rich but still creamy).