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Slow Cooker Indian Butter Chicken

Slow cooker Indian butter chicken with a silky tomato-onion sauce and tender chicken thighs. Cook low and slow until very tender, then finish with butter and heavy cream for a rich, slightly thickened swirl.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Indian
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken and sauce base
  • 2 lb boneless skinless chicken thighs Cut into chunks.
  • 1 can (15 oz) crushed tomatoes Use the whole can.
  • 1 cup heavy cream For stirring in at the end.
  • 1 large onion Finely diced.
  • 4 clove garlic Minced.
  • 1 tbsp fresh ginger Grated.
  • 3 tbsp butter Cut into small pieces if cold.
Spices and seasoning
  • 2 tsp garam masala
  • 3 tbsp curry powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 0.5 tsp turmeric
  • 0.5 tsp cayenne pepper
  • 1 tsp salt
  • 1 tsp sugar
To serve
  • 0.25 fresh cilantro Garnish to serve; add more to taste.
  • basmati rice For serving.
  • naan For serving.

Equipment

  • 1 slow cooker

Method
 

Assemble in the slow cooker
  1. Add the chicken thighs to the slow cooker in an even layer.
  2. In a bowl, whisk together the crushed tomatoes, onion, garlic, ginger, garam masala, curry powder, cumin, smoked paprika, turmeric, cayenne pepper, salt, and sugar until smooth and evenly combined (visual cue: no spice clumps remain).
  3. Pour the tomato-spice sauce over the chicken so the pieces are well coated (visual cue: sauce covers the top of the chicken chunks).
Slow cook until tender
  1. Cook on low for 6–7 hours, or high for 3–4 hours, until the chicken is very tender (visual cue: the chicken breaks apart easily when pressed with a spoon).
Finish the creamy sauce
  1. Shred the chicken slightly or leave it in chunks, then stir in the butter and heavy cream (visual cue: the sauce turns glossy and creamy).
  2. Cook on high for 20 minutes until the sauce is rich and slightly thickened (visual cue: bubbles are active and the sauce coats the back of a spoon).
  3. Serve over basmati rice with naan, garnished with fresh cilantro (visual cue: green cilantro leaves sit on top).

Notes

Pro tip: For extra flavor, let the cooked butter chicken sit uncovered for 10 minutes before serving so it thickens slightly without drying the chicken. Store in an airtight container in the refrigerator up to 4 days. Freeze in portions up to 3 months; thaw overnight in the fridge and reheat gently. For a dairy-light swap, replace heavy cream with full-fat coconut milk and use plant-based butter for a similar creamy finish.