Slow Cooker Indian Butter Chicken is a delicious and easy way to enjoy classic Indian flavors without spending hours in the kitchen. Tender chicken pieces simmer slowly in a rich, creamy tomato sauce spiced with garam masala, garlic, and ginger. The butter and cream make the sauce smooth and comforting, giving it that signature buttery taste.
I love how this recipe lets the slow cooker do all the work, filling the house with amazing aromas while you go about your day. It’s a great option when you want something flavorful but don’t want to babysit the stove. I usually add a little extra cream at the end to make it even silkier, and my family always asks for seconds.
Serving this butter chicken over fluffy basmati rice or with warm naan bread makes a perfect meal. I like to sprinkle some fresh cilantro on top for a bright finish. It’s a dish that’s simple to make but feels special, perfect for cozy dinners or impressing guests with minimal effort.
Key Ingredients & Substitutions
Chicken: I prefer thighs because they stay juicy and tender during slow cooking. You can use breasts, but they may dry out a bit more. Either works well, so pick what you have!
Butter & Cream: Unsalted butter and heavy cream give the sauce its signature richness. For a dairy-free option, coconut oil and coconut cream work great. Greek yogurt adds creaminess with a nice tang but doesn’t replace the cream entirely.
Spices: Garam masala, cumin, paprika, and turmeric bring depth and warmth. If you can’t find garam masala, a mix of cinnamon, cardamom, and ground coriander can be a quick substitute.
Tomatoes: Crushed tomatoes create the base of the sauce. If unavailable, tomato puree or finely chopped canned tomatoes also work fine.
How Do I Make Sure the Chicken Stays Tender and Doesn’t Dry Out?
Slow cooking is perfect for tender chicken, but a few tips help:
- Use chicken thighs for the best juicy texture—breasts are leaner and can dry out if cooked too long.
- Don’t overcook; follow the time guidelines and check chicken at the shorter end of cooking times.
- Add the cream and butter towards the end to prevent breaking or curdling.
- If the sauce is too thin at the end, remove the lid and cook on high for 15–30 minutes to thicken it up.
With these steps, your butter chicken will be tender and full of flavor every time.
Equipment You’ll Need
- Slow cooker – I love this because it cooks everything evenly and you just set it and forget it.
- Sauté pan or skillet – useful for sautéing the onions and spices before slow cooking, adding extra flavor.
- Knives and cutting board – for chopping chicken, onions, garlic, and ginger with ease.
- Measuring spoons and cups – to ensure the spices and liquids are just right.
- Stirring spoon or spatula – for mixing ingredients and checking the sauce during cooking.
Flavor Variations & Add-Ins
- Swap chicken for paneer or tofu – great for vegetarian versions or if you prefer a plant-based meal.
- Try different cheeses on top, like shredded mozzarella or a little grated Parmesan, for added richness.
- Add vegetables such as spinach, bell peppers, or peas during the last hour for extra nutrition and color.
- Adjust spices: increase chili powder for more heat, or add a dash of cinnamon or cardamom for a different flavor profile.
Slow Cooker Indian Butter Chicken
Ingredients You’ll Need:
Main Ingredients:
- 2 lbs boneless, skinless chicken thighs or breasts, cut into chunks
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1 can (14 oz) crushed tomatoes
- 1/2 cup plain Greek yogurt or sour cream
- 1 cup heavy cream or coconut cream
- 1/4 cup unsalted butter
Spices & Seasonings:
- 2 tablespoons garam masala
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 teaspoon turmeric
- 1 teaspoon chili powder (adjust to taste)
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
Other:
- 2 tablespoons vegetable oil or ghee
- Fresh cilantro leaves, chopped (for garnish)
- Cooked basmati rice, for serving
- Naan bread (optional, for serving)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 3-7 hours to cook in the slow cooker, depending on your heat setting. If you use the low setting, count on about 6-7 hours, and if you use high, about 3-4 hours. Adding the cream and butter at the end takes about 5 minutes.
Step-by-Step Instructions:
1. Sauté Onions, Garlic, and Ginger:
Heat the oil or ghee in a skillet over medium heat. Add the chopped onions and cook until soft and translucent, about 5-7 minutes. Stir in the garlic and ginger and cook for another 1-2 minutes until you can smell their wonderful aroma.
2. Add Spices:
Sprinkle in the garam masala, cumin, paprika, turmeric, chili powder, salt, and black pepper. Stir the spices with the onion mixture and cook for 1 more minute to bring out their flavors.
3. Start Slow Cooking:
Transfer the spiced onion mix to your slow cooker. Add the chicken pieces and crushed tomatoes, then stir to mix everything evenly together.
4. Cook the Chicken:
Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until your chicken is tender and fully cooked through.
5. Finish with Butter and Cream:
About 30 minutes before you’re ready to serve, stir in the butter, Greek yogurt (or sour cream), and heavy cream (or coconut cream). Mix gently to create a creamy, smooth sauce.
6. Adjust and Serve:
Taste and adjust the salt and chili powder if needed. Let it cook for the last 30 minutes uncovered if you want the sauce to thicken a little. Serve your butter chicken over cooked basmati rice and sprinkle with fresh chopped cilantro. Warm naan bread on the side is a lovely addition!
Can I Use Frozen Chicken in This Recipe?
Yes, but be sure to thaw it completely before adding to the slow cooker. Thaw overnight in the fridge or use the cold water method to speed things up. Adding frozen chicken straight to the slow cooker can lead to uneven cooking.
Can I Make Butter Chicken Ahead of Time?
Absolutely! Butter chicken actually tastes even better the next day after the flavors have melded. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, stirring occasionally.
How Can I Thicken the Sauce if It’s Too Runny?
Remove the lid from the slow cooker and cook on HIGH for another 15-30 minutes to reduce and thicken the sauce. Alternatively, stir in a slurry of cornstarch and water and cook until it thickens.
Can I Make This Recipe Dairy-Free?
Yes! Substitute the butter with coconut oil and use full-fat coconut cream instead of heavy cream and yogurt. This keeps the sauce rich and creamy while making it dairy-free.
