Go Back
–+ servings
Slow Cooker Butter Chicken

Slow Cooker Butter Chicken

This slow cooker butter chicken features tender bite-sized pieces of chicken simmered in a rich, creamy tomato sauce infused with garam masala, curry powder, and aromatic spices, finished with butter and heavy cream for silky indulgence. Perfect for busy weeknights or meal prepping, this restaurant-quality Indian curry comes together with minimal effort and delivers maximum flavor in every spoonful.
Save this recipe on Pinterest for later! Print
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 6 servings
Author: Emily Carter

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
  • 2 to 4 tablespoons fresh cilantro finely minced for garnish, optional

Instructions

  • 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.
  • 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.