If you’re craving a rich, creamy, restaurant-quality curry that comes together with minimal effort, look no further than Slow Cooker Butter Chicken!

This easy slow cooker meal delivers tender chicken in a silky tomato and cream sauce, making it the perfect solution for busy weeknights when you want something impressive without the hassle.

Did you know that butter chicken, or murgh makhani, originated in Delhi, India in the 1950s and has since become one of the most beloved comfort food classics worldwide? With just a handful of spices and everyday ingredients, you can recreate this Indian restaurant favorite at home in your own slow cooker.

Let’s dive into the ingredients, preparation, and some tips to make this dish truly shine!

Table of Contents

Ingredients for Slow Cooker Butter Chicken

To create the perfect butter chicken, you’ll need the following ingredients:

Essential Ingredients

2 pounds boneless skinless chicken thighs cut into bite-sized pieces, or boneless skinless chicken breasts as a leaner substitute
1 medium yellow onion finely diced
8 ounce can tomato sauce
1/4 cup chicken broth reduced sodium preferred, or water if needed
3 tablespoons tomato paste
1 tablespoon fresh ginger finely grated, or 1 1/2 teaspoons ground ginger
1 tablespoon garam masala
1 to 3 teaspoons curry powder adjust to your heat preference
1 teaspoon ground cumin or more to taste
1 teaspoon salt plus more to taste
1/2 teaspoon freshly ground black pepper or to taste
3 cloves garlic finely minced
1/4 cup salted butter diced into small cubes, unsalted may be substituted with additional salt added
1/2 cup heavy whipping cream full fat coconut milk may be substituted
2 to 3 teaspoons lime juice optional but recommended

Optional Ingredients

Fresh cilantro 2 to 4 tablespoons finely minced for garnish

How to Prepare the Chicken and Sauce

Here’s how to build your curry base and cook the chicken:

Combine the Base: In your slow cooker, mix together the tomato sauce, chicken broth, tomato paste, ginger, garam masala, curry powder, ground cumin, salt, black pepper, and minced garlic until well combined and smooth.
Add the Chicken: Stir in the diced chicken pieces and onion until everything is evenly coated in the spiced tomato mixture.
Cook on Low: Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the chicken is tender and cooked through.
Stir in the Cream: About 15 minutes before serving, remove the lid and stir in the butter cubes and heavy cream, mixing until the butter is fully melted and the sauce becomes silky and rich.
Taste and Adjust: Add lime juice if desired and taste the sauce, adjusting salt, spices, or lime juice to your preference.

Assembly and Serving

Once your curry is ready, it’s time to serve your butter chicken:

Prepare Your Base: Spoon the butter chicken over steamed basmati rice, jasmine rice, or naan bread as your preferred serving vessel.
Ladle the Sauce: Make sure each portion gets plenty of the creamy, spiced sauce over the chicken and rice.
Garnish: Top with fresh cilantro if desired and serve immediately while hot.

Variations and Customizations

One of the great things about butter chicken is its versatility!

Protein Swaps: Try using boneless pork shoulder, lamb, or even chickpeas for a vegetarian version with the same aromatic spice profile.
Heat Level: Reduce curry powder for a milder sauce or increase it for extra heat and depth of flavor.
Coconut Cream Option: Replace the heavy cream with full fat coconut milk for a dairy-free version with tropical undertones.
Vegetable Additions: Stir in spinach, peas, bell peppers, or mushrooms during the last 30 minutes of cooking for added texture and nutrition.

Serving Suggestions

Butter chicken pairs beautifully with fluffy basmati rice, fragrant jasmine rice, or warm naan bread to soak up every last drop of sauce.

For a lighter meal, serve it over cauliflower rice or alongside a crisp cucumber salad to balance the richness of the cream and butter.

Conclusion

In just 35 minutes of hands-on time plus slow cooking, you’ve created a restaurant-quality curry that rivals any Indian takeout.

This dish is perfect for meal prepping, feeding a family on a weeknight, or impressing guests with minimal stress.

Don’t hesitate to get creative with your protein, vegetables, and spice level to make it exactly the way you love it.

Try it today and experience the deliciousness for yourself!

Recipe FAQ’s

Can I use boneless skinless chicken breasts instead of thighs?

Yes, chicken breasts work well as a leaner substitute, though thighs tend to stay more tender and flavorful during the long slow cook.

How do I store and reheat leftovers?

Store butter chicken in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Reheat gently on the stovetop over medium heat, adding a splash of cream or broth to restore the sauce consistency.

What if I don’t have garam masala?

If garam masala is unavailable, you can substitute with additional curry powder or a combination of cumin, coriander, and a pinch of cinnamon, though the flavor profile will differ slightly.