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Slow Cooker Indian Butter Chicken simmers in a slow cooker, ready to be served as a flavorful and comforting meal.

BEST SLOW COOKER INDIAN BUTTER CHICKEN

Enjoy the rich and creamy flavors of Indian Butter Chicken with minimal effort using this slow cooker recipe. Tender chicken simmers in a luscious tomato-based sauce infused with aromatic spices, delivering a restaurant-quality meal your family will adore.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6
Course: Main Course
Cuisine: Indian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup plain yogurt full-fat
  • 2 tbsp lemon juice
  • 1 tbsp ginger, grated
  • 2 cloves garlic, minced
  • 1 tsp garam masala
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • 1/2 tsp chili powder
  • 1 tbsp butter
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp ginger, grated
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 tbsp garam masala
  • 1 tsp cumin powder
  • 1 tsp paprika
  • 1/2 tsp sugar optional
  • Salt to taste
  • Pepper to taste
  • Fresh cilantro, chopped for garnish
  • Cooked basmati rice for serving
  • Naan bread for serving

Equipment

  • Slow cooker
  • Large bowl
  • Measuring cups and spoons
  • Large Skillet
  • Wooden spoon or spatula
  • Ladle
  • Serving dishes
  • Chef's knife
  • Cutting board
  • Grater
  • Can opener

Method
 

  1. In a large bowl, combine the yogurt, lemon juice, ginger, garlic, garam masala, turmeric powder, cumin powder, and chili powder.
  2. Add the chicken pieces to the marinade, ensuring they are well coated.
  3. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight for maximum flavor.
  4. Heat the olive oil in a large skillet over medium-high heat.
  5. Remove the chicken from the marinade, letting any excess drip off.
  6. Sear the chicken in batches, being careful not to overcrowd the pan. Cook for about 2-3 minutes per side, until lightly browned.
  7. In the same skillet (or the slow cooker if it has a browning function), melt the butter over medium heat.
  8. Add the chopped onion and cook until softened, about 5-7 minutes.
  9. Add the minced garlic and grated ginger and cook for another minute until fragrant.
  10. Stir in the crushed tomatoes, tomato sauce, chicken broth, garam masala, cumin powder, paprika, and sugar (if using). Season with salt and pepper to taste.
  11. Bring the sauce to a simmer, then remove from heat.
  12. Transfer the sauce to the slow cooker (if you haven't already).
  13. Add the seared chicken (or marinated chicken, if skipping the searing step) to the slow cooker, ensuring it is submerged in the sauce.
  14. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and tender.
  15. Stir in the heavy cream.
  16. Taste and adjust seasoning as needed. If the sauce is too thick, add a splash of chicken broth or water to reach your desired consistency.
  17. Garnish with fresh cilantro.
  18. Serve hot over cooked basmati rice with naan bread.

Notes

For a richer flavor, use full-fat yogurt in the marinade. Adjust the spice level by increasing the amount of chili powder. If the sauce is too watery, simmer it on the stovetop or use a cornstarch slurry to thicken it. The chicken can be marinated and the sauce prepared up to 24 hours in advance for meal prepping. Vegetarian options include substituting the chicken with paneer or chickpeas. Coconut milk can be used as a dairy-free alternative to heavy cream.