This butter chicken recipe is incredibly easy, requiring minimal prep while delivering maximum flavor. The slow cooking process allows the spices to develop fully and the chicken to become melt-in-your-mouth tender. It’s a great choice for busy days, meal prep, or feeding a crowd. Serve it over rice or with naan bread for a complete, satisfying meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless, skinless chicken thighs or breasts
Onion, finely chopped
Garlic, minced
Fresh ginger, minced
Tomato paste or tomato sauce
Heavy cream or coconut milk
Unsalted butter
Plain yogurt (optional, for extra creaminess)
Garam masala
Ground cumin
Ground coriander
Paprika
Turmeric
Chili powder or cayenne (optional for heat)
Salt
Fresh cilantro (for garnish)
Directions
In a bowl, mix together the tomato paste, garlic, ginger, garam masala, cumin, coriander, paprika, turmeric, and salt to form a thick spice paste.
Place the chicken and chopped onion in the slow cooker. Pour the spice mixture over the chicken and stir to coat evenly.
Add the butter and half of the cream or coconut milk. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and fully cooked.
Once cooked, stir in the remaining cream or yogurt and adjust seasoning to taste.
Let it cook uncovered for another 10–15 minutes on high to thicken slightly.
Garnish with chopped cilantro and serve hot over steamed rice or with warm naan.
Servings and timing
This recipe serves 6 people. Prep time: 15 minutes Cook time: 6–7 hours on low or 3–4 hours on high Total time: About 6 hours 15 minutes (on low)
Variations
Use coconut milk instead of heavy cream for a dairy-free version.
Add vegetables like spinach or peas in the last hour of cooking for extra nutrition.
For extra depth, marinate the chicken in yogurt and spices overnight before adding to the slow cooker.
Use tofu or chickpeas instead of chicken for a vegetarian option.
Adjust spice level with more or less chili powder or cayenne.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat or in the microwave in 1-minute intervals, stirring between each until warmed through. You can also freeze butter chicken for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.
FAQs
Can I use chicken breasts instead of thighs?
Yes, chicken breasts work well, though thighs tend to stay juicier and more flavorful after long cooking.
Can I cook this on high in the slow cooker?
Yes, you can cook it on high for 3–4 hours instead of low for 6–7 hours. Just be careful not to overcook the chicken.
Is butter chicken spicy?
It’s mildly spiced but not overly hot. You can adjust the heat by adding more or less chili powder or cayenne.
Can I use canned tomato sauce instead of tomato paste?
Yes, tomato sauce will work, but tomato paste gives a deeper, richer flavor. You may need to cook it uncovered a bit longer to thicken the sauce.
How do I make it dairy-free?
Use coconut milk instead of cream and plant-based butter or oil instead of regular butter.
What’s the best way to thicken the sauce?
Let the sauce cook uncovered for the last 10–15 minutes on high, or stir in a bit of cornstarch slurry if you want it thicker.
Can I freeze butter chicken?
Yes, it freezes well. Cool completely, store in a freezer-safe container, and freeze for up to 2 months.
What should I serve with butter chicken?
Serve with basmati rice, jasmine rice, or warm naan bread. It’s also great with quinoa or cauliflower rice.
Do I need to brown the chicken before adding it to the slow cooker?
No browning is required, but it can add extra flavor if you have the time.
Can I make this ahead of time?
Absolutely. The flavors deepen after sitting, so making it a day ahead and reheating can make it even better.
Conclusion
Slow Cooker Butter Chicken is the ultimate comfort food made easy. With its creamy, spiced sauce and tender chicken, it’s a dish the whole family will love. Whether you’re new to Indian-inspired cooking or a seasoned pro, this recipe brings all the rich flavors with minimal effort—making it a must-have for your dinner rotation
Slow Cooker Butter Chicken is a rich and creamy Indian-inspired dish where tender chicken simmers in a spiced tomato and cream sauce. It’s an easy, hands-off meal packed with deep flavor, perfect for busy days or meal prep.
Ingredients
2 lbs boneless, skinless chicken thighs or breasts
1 medium onion, finely chopped
3 cloves garlic, minced
1 tbsp fresh ginger, minced
6 oz tomato paste or 1 cup tomato sauce
1 cup heavy cream or coconut milk (divided)
3 tbsp unsalted butter
1/4 cup plain yogurt (optional, for extra creaminess)
2 tsp garam masala
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1/2 tsp turmeric
1/4–1/2 tsp chili powder or cayenne (optional, to taste)
1 tsp salt (or to taste)
Fresh cilantro, chopped (for garnish)
Instructions
In a bowl, mix together the tomato paste, garlic, ginger, garam masala, cumin, coriander, paprika, turmeric, and salt to form a spice paste.
Place the chicken and chopped onion in the slow cooker. Pour the spice mixture over the chicken and stir to coat evenly.
Add the butter and half of the cream or coconut milk. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and fully cooked.
Once cooked, stir in the remaining cream or yogurt and adjust seasoning to taste.
Let it cook uncovered for another 10–15 minutes on high to thicken slightly.
Garnish with chopped cilantro and serve hot over rice or with naan.
Notes
Use coconut milk instead of heavy cream for a dairy-free version.Add spinach or peas in the last hour for extra veggies.Marinate chicken in yogurt and spices overnight for more depth.Replace chicken with tofu or chickpeas for a vegetarian version.Adjust heat with more or less chili powder or cayenne.
