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Slow Cooker Butter Chicken – a flavorful and easy recipe for classic Indian curry.

Slow Cooker Butter Chicken

A comforting and flavorful butter chicken made effortlessly in a slow cooker, perfect for busy weeknights and special occasions alike.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 pounds boneless, skinless chicken thighs Thighs work best due to their tenderness.
  • 1 tablespoon olive oil
  • 2 teaspoons salt
  • 1 teaspoon black pepper
For the Sauce
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced or 1 teaspoon ground ginger.
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons turmeric
  • 1 teaspoon garam masala
  • 1 can (14 ounces) crushed tomatoes
  • 1 cup coconut milk or heavy cream.
  • 2 tablespoons butter
Optional Garnish
  • Fresh cilantro, chopped For garnish.
  • Sliced green chili For added heat.

Method
 

Preparation
  1. Season the chicken thighs with salt and pepper in a bowl.
  2. Drizzle olive oil over the chicken and toss to coat.
  3. Place the chicken in the slow cooker.
Making the Sauce
  1. In a large bowl, combine the diced onion, minced garlic, ginger, cumin, coriander, turmeric, and garam masala.
  2. Mix well with the crushed tomatoes and coconut milk until smooth.
Cooking
  1. Pour the sauce over the chicken in the slow cooker, ensuring that all the pieces are submerged as much as possible.
  2. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and can be easily shredded with a fork.
Finishing Touches
  1. About 15 minutes before serving, stir in the butter until melted and mixed throughout for extra creaminess.
  2. Garnish with fresh cilantro and optional sliced green chili if desired.
  3. Serve warm with rice or naan.

Notes

For a thicker sauce, reduce the coconut milk by half. Adjust the garam masala and chili levels according to your taste preference. Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently on the stove.