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Creamy and delicious slow cooker Indian butter chicken is featured in this recipe image.
Lady Maria

Creamy Slow Cooker Butter Chicken

This slow cooker butter chicken recipe delivers restaurant-quality flavor with minimal effort. Tender chicken thighs are simmered in a rich, creamy tomato-based sauce infused with aromatic Indian spices, resulting in a comforting and flavorful dish perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: Indian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 6 ounces tomato paste
  • 1 cup heavy cream
  • 4 tablespoons unsalted butter, cut into pieces
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon chili powder or more, to taste
  • 1/4 teaspoon cayenne pepper optional, for extra heat
  • Salt to taste
  • Black pepper to taste
  • Fresh cilantro, chopped for garnish
  • Cooked rice or naan bread for serving

Equipment

  • slow cooker
  • Chopping board
  • knife
  • Measuring spoons
  • Measuring cups
  • grater
  • mixing spoon
  • Two forks (for shredding)
  • Serving bowls
  • Rice cooker or saucepan (if serving with rice)
  • Skillet (optional, for blooming spices)

Method
 

  1. Cut the chicken thighs into 1-inch pieces and place them in the slow cooker.
  2. Add the chopped onion, minced garlic, and grated ginger to the slow cooker.
  3. Stir in the tomato paste and diced tomatoes (with their juice) until well combined.
  4. Sprinkle the garam masala, turmeric powder, cumin powder, coriander powder, chili powder (if using), cayenne pepper (if using), salt, and pepper over the chicken and vegetables. Stir well to ensure everything is evenly coated with the spices.
  5. Place the butter pieces on top of the chicken and sauce mixture.
  6. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The chicken should be cooked through and easily shreddable.
  7. Once the chicken is cooked, use two forks to shred it directly in the slow cooker.
  8. Stir in the heavy cream until the sauce is smooth and creamy, achieving a vibrant orange color.
  9. Taste the Butter Chicken and adjust the seasoning as needed. Add more salt, pepper, chili powder, or garam masala to taste. A squeeze of lemon juice can add brightness.
  10. Garnish with fresh cilantro, and serve hot over cooked rice or with warm naan bread.

Notes

For optimal tenderness and flavor, use chicken thighs rather than breasts. To deepen the spice flavor, bloom the spices in a tablespoon of oil over medium heat for 30 seconds before adding them to the slow cooker. Adjust the chili powder and cayenne pepper to control the spiciness. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to thin the sauce.