butter chicken recipe slow cooker
The Best butter chicken recipe slow cooker
I’ve been making butter chicken in the slow cooker for years, and it’s one of those recipes that just never gets old. The first time I tried it, I was skeptical—could something so rich and flavorful really come together with almost no effort? But after one bite, I was hooked. The chicken turns out so tender it practically falls apart, and the sauce is creamy, slightly sweet, and packed with warm spices that make every spoonful satisfying. My kids ask for it all the time, and honestly, I don’t blame them. It’s one of those meals that feels special but is actually super simple to throw together, whether it’s a weeknight dinner or a casual get-together with friends.
What I love most about this recipe is how versatile it is. You can serve it over rice, with naan, or even in a wrap if you’re feeling creative. Plus, it’s a great way to get protein and veggies into one dish without anyone complaining. The tomatoes and spices add antioxidants, and the yogurt in the marinade gives it a nice dose of probiotics. It’s comforting without being heavy, and the slow cooker does all the work while I’m busy with other things. If you’re looking for a meal that’s easy, delicious, and always a hit, this is the one to try.
Slow Cooker Butter Chicken
A creamy and flavorful Indian classic made effortlessly in the slow cooker. Tender chicken simmered in a rich tomato-based sauce with aromatic spices, finished with butter and cream for a restaurant-quality dish at home.
🥘Ingredients
- 1.5 lbs (700g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 1 tbsp lemon juice
- 1 tbsp ginger-garlic paste (or 1 tbsp each minced ginger and garlic)
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 tsp chili powder (adjust to taste)
- 1 tsp salt
- 2 tbsp butter or ghee
- 1 large onion, finely chopped
- 1 tbsp ginger-garlic paste (or 1 tbsp each minced ginger and garlic)
- 1 can (14 oz) crushed tomatoes
- 1/2 cup heavy cream (or coconut cream for a lighter option)
- 1 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1/2 tsp turmeric
- 1/2 tsp chili powder (adjust to taste)
- 1 tsp salt (adjust to taste)
- 1 tbsp honey or sugar (optional, to balance acidity)
- 2 tbsp butter (for finishing)
- Fresh cilantro, chopped (for garnish)
👨🍳Directions
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1 Marinate the chicken: In a mixing bowl, combine chicken pieces with yogurt, lemon juice, ginger-garlic paste, turmeric, cumin, coriander, garam masala, chili powder, and salt. Mix well to coat evenly. Cover and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).
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2 Sear the chicken (optional but recommended): Heat 1 tbsp butter or ghee in a skillet over medium-high heat. Add the marinated chicken in batches and cook for 2-3 minutes per side until lightly browned (it doesn’t need to be fully cooked). Transfer the chicken to the slow cooker.
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3 Prepare the sauce: In the same skillet, add the remaining 1 tbsp butter or ghee. Sauté the chopped onion for 5-6 minutes until softened and lightly golden. Add the ginger-garlic paste and cook for 1 minute until fragrant.
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4 Add spices: Stir in the cumin, coriander, garam masala, turmeric, chili powder, and salt. Cook for 30 seconds until aromatic.
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5 Combine with tomatoes: Add the crushed tomatoes, tomato paste, and honey (if using). Stir well and cook for 2-3 minutes until slightly thickened. Pour the sauce over the chicken in the slow cooker.
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6 Slow cook: Cover the slow cooker and cook on LOW for 4 hours or on HIGH for 2-2.5 hours, until the chicken is tender and fully cooked.
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7 Finish the dish: Stir in the heavy cream and remaining 2 tbsp butter. Taste and adjust seasoning with more salt or chili powder if needed. Garnish with fresh cilantro.
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8 Serve: Enjoy hot with basmati rice, naan, or roti. Store leftovers in an airtight container in the refrigerator for up to 3 days.
🔧Equipment
- Slow cooker (4-6 quart)
- Mixing bowl
- Skillet or frying pan
- Wooden spoon
- Knife and cutting board
- Measuring spoons and cups
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Slow Cooker Butter Chicken Works
Butter chicken made in the slow cooker is one of those foolproof recipes that always delivers—creamy, flavorful, and effortless. It’s perfect for busy weeknights when you need dinner ready with minimal prep, but it also shines at family gatherings because it’s rich enough to impress without requiring last-minute fuss. Whether you’re feeding a crowd or just craving comfort food, this dish is a reliable go-to that never disappoints.
❓ Frequently Asked Questions About Slow Cooker Butter Chicken
1. Can I make butter chicken in a slow cooker without browning the chicken first?
Yes, you can skip browning the chicken if you’re short on time, but searing it first adds depth of flavor. If you skip this step, the dish will still be delicious but may lack the caramelized richness that browning provides.
2. How long does butter chicken take to cook in a slow cooker?
Butter chicken typically takes 4-6 hours on low or 2-3 hours on high in a slow cooker. The chicken should be tender and easily shreddable when done. For best results, avoid overcooking to prevent the chicken from becoming dry.
3. Can I use coconut milk instead of heavy cream in slow cooker butter chicken?
Yes, coconut milk is a great dairy-free alternative and adds a slightly sweet, nutty flavor. Use full-fat coconut milk for the creamiest texture. Keep in mind that the taste will differ slightly from the traditional version.
4. What can I serve with slow cooker butter chicken?
Butter chicken pairs well with: – Basmati rice or jeera rice – Naan or roti (for scooping up the sauce) – Cucumber raita (to balance the spice) – Steamed vegetables or a simple side salad
5. Can I freeze leftovers of slow cooker butter chicken?
Yes, butter chicken freezes well! Store it in an airtight container for up to 3 months. Thaw in the fridge overnight and reheat gently on the stovetop or in the microwave, stirring occasionally to prevent separation. Add a splash of water or cream if the sauce thickens too much.
