butter chicken recipe for slow cooker
The Best butter chicken recipe for slow cooker
Oh, honey, let me tell you why butter chicken slow cooker is my go-to dish—it’s like magic in a pot. I first made it years ago when I was trying to keep things simple after the kids were old enough to eat mostly grown-up meals, but still wanted something hearty and comforting. It’s got that rich, creamy sauce with just the right balance of spices, and the meat stays tender and juicy no matter how long it sits in the slow cooker. My family—especially my husband and the kids—love it because it’s so easy to make and always turns out perfect. It’s that kind of dish that feels special for a big dinner or just a cozy night in, but it’s also something I can whip up in a pinch without stressing over timing.
I also love how versatile it is. You can make it ahead and reheat it easily, so it’s great for meal prep or when you’re feeding a crowd. And the health benefits? Well, the slow cooker keeps the meat moist and flavorful without needing a ton of extra oil, and the spices add natural flavor without relying on heavy sauces. The yogurt in the marinade helps tenderize the chicken, and the tomatoes give it a bright, fresh kick. My kids actually ask for leftovers sometimes—it’s that good. Plus, it’s a dish that feels indulgent but isn’t too heavy, which is perfect for a weeknight or a weekend gathering. There’s just something about that creamy, spiced chicken that makes everything feel lighter, even when it’s packed with flavor.
Slow Cooker Butter Chicken
A rich, creamy, and flavorful Indian dish featuring tender chicken marinated in yogurt and spices, slow-cooked in a tangy tomato-based sauce with butter and cream. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 lbs boneless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup plain yogurt
- 1 tbsp ginger-garlic paste
- 1 tbsp red chili powder
- 1 tsp turmeric
- 1 tsp garam masala
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1/2 cup chopped onions
- 1/2 cup tomato puree
- 1 tbsp lemon juice
- 1/2 cup butter
- 1 cup heavy cream
- 1/2 cup coconut milk (optional)
- 1 cup chicken broth
- 1 tsp kasuri methi (dried fenugreek leaves)
- Salt to taste
👨🍳Directions
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1 In a bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, coriander powder, cumin powder, salt, and lemon juice. Add chicken pieces and coat well. Cover and refrigerate for at least 2 hours or overnight.
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2 In a small saucepan, melt 1 tbsp butter over medium heat. Sauté chopped onions until golden brown. Add tomato puree and cook until it thickens. Remove from heat and set aside.
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3 In the slow cooker, combine the marinated chicken, tomato-onion mixture, chicken broth, and remaining butter. Stir well.
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4 Cook on LOW for 4 hours or HIGH for 3 hours, stirring occasionally. If using coconut milk, add it in the last 30 minutes of cooking.
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5 Once cooked, stir in heavy cream and kasuri methi. Cook for another 15-20 minutes until the sauce thickens. Adjust seasoning with salt if needed.
🔧Equipment
- Slow cooker
- Mixing bowls
- Knife and cutting board
- Measuring cups and spoons
- Wooden spoon
- Small saucepan (for pre-cooking onions)
- Whisk
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Slow Cooker Butter Chicken Works
This slow cooker butter chicken is always a crowd-pleaser because it’s simple enough to make ahead of time while still feeling special—no last-minute rush required. It’s perfect for family gatherings because the rich, tender meat and creamy sauce melt together seamlessly, making it easy to serve with rice or naan without fuss. Plus, it keeps well for days, so you can reheat it just before guests arrive and still have a restaurant-quality dish on the table.
❓ Frequently Asked Questions About Slow Cooker Butter Chicken
How do I ensure the yogurt in butter chicken is smooth and creamy without lumps?
For the best texture, strain the yogurt through a fine-mesh sieve or cheesecloth for 1-2 hours before using it in the recipe. This removes excess water and ensures a silky consistency. If you prefer a thicker yogurt, use full-fat Greek yogurt or mix it with a little milk to thin it slightly.
Can I substitute any of the spices in butter chicken, and if so, which ones can I replace?
Yes, you can adjust spices based on preference, but keep the core flavors in mind: – Garam masala: Can be replaced with a mix of cumin, coriander, and turmeric (equal parts). – Cumin seeds: Substitute with pinch of ground cumin or replace with black cardamom pods. – Fresh ginger & garlic: Use pre-minced paste or finely chopped fresh ginger/garlic if needed. – Kashmiri red chili powder: Swap with mild green chili powder or omit if you dislike heat.
For depth, a dash of star anise or fennel seeds can add warmth.
What’s the ideal slow cooker setting for cooking butter chicken, and how long should it keep it warm?
Cook on LOW setting for 6-7 hours (or HIGH for 4-5 hours) until the meat is tender and the sauce thickens. After cooking, transfer the dish to a warm oven (200°F/95°C) for 30-45 minutes to keep it hot without drying out the meat.
Can I make butter chicken ahead of time and reheat it properly?
Yes! Butter chicken tastes even better the next day. Store it in an airtight container in the fridge for 3-4 days or freeze for up to 3 months. To reheat: – Stovetop: Warm in a pan with a splash of water or milk for 5-7 minutes, stirring occasionally. – Slow cooker: Transfer to the slow cooker on LOW for 1-2 hours, adding a little water or broth if needed. – Microwave: Cover with a damp paper towel and heat in 30-second bursts, stirring in between.
What’s the best way to deglaze the slow cooker pan after cooking butter chicken to avoid burning the sauce?
After removing the dish, scrape the fond (browned bits) from the bottom with a wooden spoon or spatula. Deglaze with 1-2 tbsp warm water, broth, or tomato paste, scraping the pan thoroughly. Simmer for 1-2 minutes to dissolve the sauce. If needed, add a splash of milk or cream to emulsify the sauce smoothly.
