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Slow Cooker Indian Butter Chicken

Slow Cooker Indian Butter Chicken makes tender chicken in a silky spiced tomato sauce, finished with butter and heavy cream for a rich, lightly thickened texture. The slow-cook method keeps the chicken very tender while the curry spices bloom in the sauce.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lb boneless skinless chicken thighs
Sauce base
  • 1 can (15 oz) crushed tomatoes
  • 1 large onion finely diced
  • 4 clove garlic minced
  • 1 tbsp fresh ginger grated
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
Creamy finish
  • 3 tbsp butter
  • 1 cup heavy cream
To serve
  • 1 fresh cilantro for garnish
  • 1 basmati rice for serving
  • 1 naan for serving

Equipment

  • 1 slow cooker

Method
 

Build the sauce
  1. Place the chicken thigh chunks into the slow cooker.
  2. Whisk together the crushed tomatoes, onion, garlic, grated ginger, garam masala, curry powder, cumin, smoked paprika, turmeric, cayenne pepper, salt, and sugar until evenly combined.
  3. Pour the sauce over the chicken in an even layer.
Slow cook until tender
  1. Cook on low for 6–7 hours until the chicken is very tender.
  2. Alternatively, cook on high for 3–4 hours until the chicken is very tender.
Make it creamy and thicken
  1. Shred the chicken slightly or leave it in chunks, then stir in the butter and heavy cream.
  2. Cook on high for 20 minutes until the sauce is rich and slightly thickened.
Serve
  1. Serve the butter chicken over basmati rice with naan and garnish with fresh cilantro.

Notes

For the smoothest sauce, whisk the spices with the crushed tomatoes until no dry clumps remain before pouring into the slow cooker. Store leftovers in the fridge up to 4 days and reheat gently on the stovetop or in the microwave until hot; freezers: yes, freeze for up to 2 months though cream may slightly change texture. For a lighter option, use half-and-half instead of heavy cream.