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Slow Cooker Indian Butter Chicken

Slow cooker Indian butter chicken with tender chicken in a spiced tomato sauce, finished with butter and heavy cream for a silky, slightly thickened texture. The sauce is built from onion, garlic, ginger, and warm spices, then simmered until the chicken becomes very tender.
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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 for even cooking.
  • 1 can (15 oz) crushed tomatoes
  • 1 cup heavy cream For stirring in at the end.
  • 1 large onion Finely diced.
  • 4 garlic cloves Minced.
  • 1 tbsp fresh ginger Grated.
  • 3 tbsp butter Stir in after chicken is tender.
  • 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
  • 0.25 fresh cilantro Chopped or leaves for garnish.
  • basmati rice For serving.
  • naan For serving.

Equipment

  • 1 slow cooker

Method
 

Add chicken and build the sauce
  1. Place the chicken thighs into the slow cooker in an even layer.
  2. Whisk the crushed tomatoes, onion, garlic, ginger, garam masala, curry powder, cumin, smoked paprika, turmeric, cayenne pepper, salt, and sugar until no dry spice pockets remain.
  3. Pour the sauce over the chicken, then use a spatula to lightly spread sauce across the surface.
Slow cook until tender
  1. Cook on LOW for 6–7 hours, until the chicken is very tender and flakes easily at the edges.
  2. Alternatively cook on HIGH for 3–4 hours, 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 with a glossy look.
Serve
  1. Serve the butter chicken over basmati rice with naan on the side, then garnish with fresh cilantro.

Notes

For the richest texture, stir well after adding butter and cream so the sauce turns evenly silky. Store leftovers in an airtight container in the fridge for up to 4 days; reheat gently on the stovetop or microwave to avoid splitting. Freezing is okay for up to 2 months—thaw overnight in the fridge and rewarm slowly. For a dairy-light swap, use coconut cream in place of heavy cream and reduce butter to 1 tbsp while keeping the spices the same.