There’s something deeply satisfying about sinking a fork into tender chicken bathed in a rich, spiced tomato cream sauce that practically melts on your tongue. Slow Cooker Indian Butter Chicken takes the classic flavors of North Indian cuisine—warm garam masala, bright turmeric, and a gentle hint of cayenne—and transforms them into a hands-off dinner masterpiece. With just a few simple prep steps in the morning, you can come home to a bubbling pot of comfort: silky sauce, juicy chicken, and a depth of flavor that develops over hours of slow, steady cooking. This is the kind of recipe that makes you feel like a kitchen rock star, even if you’re a beginner.
As someone who juggles busy weeknights and a love for bold flavors, I can’t stress enough how much I adore this recipe. It’s the kind of dish that fills your home with an inviting warmth and encourages family and friends to gather around the table. Whether you’re serving it over fluffy basmati rice or scooping it up with warm naan bread, every bite feels like a celebration. The best part? This dinner only demands about 20 minutes of prep before your slow cooker does its magic for 6–8 hours. If you’ve ever wanted to explore Indian cuisine without standing at the stove stirring a pot for hours, this is your golden ticket.
KEY INGREDIENTS IN SLOW COOKER INDIAN BUTTER CHICKEN
Before we dive into the step-by-step process, let’s get to know the stars of this recipe. Each ingredient brings its own unique character, working together to create that velvety, aromatic sauce you’ll want to spoon over everything you eat.
- Boneless, skinless chicken thighs
These juicy cuts stay tender and succulent after hours of slow cooking, lending richness to the sauce without drying out.
- Onion
Finely chopped and slowly cooked, the onion forms a sweet savory base that deepens the curry’s overall flavor profile.
- Garlic
Minced garlic adds pungent warmth and a layer of complexity, melding beautifully with the ginger and spices.
- Fresh ginger
Grated to release its zingy oils, ginger brings a bright, slightly peppery note that balances the creaminess.
- Tomato sauce
This pantry staple offers the tangy backbone for the sauce, creating a luscious, tomato-rich canvas for the spices.
- Greek yogurt
It tenderizes the chicken and introduces a gentle tang, while also lending body to the curry without overpowering the spices.
- Heavy cream
Stirred in at the end, it transforms the sauce into a decadent, silky finish that coats every piece of chicken.
- Lemon juice
A splash of acidity cuts through the richness, enhancing brightness and elevating the other flavors.
- Ground cumin
Earthy and warm, cumin adds a smoky, nutty undertone that’s essential in traditional Indian masalas.
- Garam masala
A fragrant blend of spices—think cloves, cinnamon, and cardamom—that rounds out the curry’s aromatic profile.
- Ground turmeric
This golden spice lends color and subtle, peppery notes, plus anti-inflammatory benefits.
- Ground coriander
With its citrusy, floral notes, coriander balances the heavier spices and rounds out the seasoning.
- Paprika
Adds a mild sweetness and vibrant hue, making the sauce visually irresistible.
- Cayenne pepper
A little heat goes a long way—just enough to give the curry a pleasant kick without overwhelming the other flavors.
- Butter
Melted into the sauce near the end, it adds lush richness and a glossy finish.
- Salt and pepper
Fundamental seasonings that enhance and amplify the natural flavors of all the ingredients.
- Fresh cilantro
Chopped and sprinkled on top for a burst of herbal freshness and color contrast.
- Basmati rice or naan bread
The perfect vehicles for soaking up every last drop of this creamy, spiced sauce.
HOW TO MAKE SLOW COOKER INDIAN BUTTER CHICKEN
Getting this dish on the table is a breeze thanks to your slow cooker. Follow these steps, and you’ll be rewarded with a curry that tastes like it simmered for hours on the stove, without any of the babysitting. Let’s break down the process and highlight key techniques to ensure ultimate success.
1. Place the chicken pieces in the slow cooker. Season generously with salt and pepper to create a flavorful foundation. Spreading them out evenly helps each piece soak up the coming marinade.
2. In a bowl, mix together the finely chopped onion, minced garlic, grated ginger, tomato sauce, Greek yogurt, lemon juice, ground cumin, garam masala, turmeric, coriander, paprika, and cayenne pepper. Whisk until smooth and well combined, ensuring each spice is fully incorporated into the sauce.
3. Pour the mixture over the chicken in the slow cooker, making sure each bite-sized piece is fully coated in the creamy, spiced tomato blend. Use a spatula to gently stir and distribute the sauce if needed.
4. Cover and cook on low for 6–8 hours or on high for 4 hours. This slow, gentle heat allows the chicken to become incredibly tender while the flavors intensify.
5. About 30 minutes before serving, stir in the heavy cream and butter. Let it simmer until the butter is fully melted and the sauce turns glossy and decadent.
6. Taste and adjust seasoning with more salt or spices as needed. This is your chance to tweak the balance—add a pinch of salt, a squeeze of lemon, or a dash more cayenne if you like extra heat.
7. Serve hot, garnished with chopped cilantro, over fluffy basmati rice or alongside warm naan bread. Make sure you spoon plenty of sauce over each serving for maximum indulgence.
SERVING SUGGESTIONS FOR SLOW COOKER INDIAN BUTTER CHICKEN
When it comes to presenting this vibrant curry, the possibilities are endless. Whether you’re hosting a casual dinner or craving a cozy night in, these serving ideas will help you set the perfect table and create a memorable meal for your guests or family.
- Layer over fluffy basmati rice for a classic combo. Rinse the rice until the water runs clear, then cook in a 1:1.5 rice-to-water ratio. Fluff with a fork to keep the grains separate and light.
- Scoop it up with warm naan bread to capture every drop of sauce. Heat the bread in a skillet or oven until it’s just puffed, then tear into pieces for dipping.
- Garnish with fresh cilantro and a drizzle of cream. The bright green garnish cuts through the richness, while a swirl of cream adds visual appeal and extra creaminess.
- Serve with a side of cucumber raita or simple salad. The cool, yogurt-based raita or crisp veggies dressed in lemon juice offer a refreshing counterpoint to the curry’s warmth and spice.
HOW TO STORE SLOW COOKER INDIAN BUTTER CHICKEN
Leftovers of this curry are a true joy to revisit, as the flavors deepen and meld even further after a night in the fridge. Storing your Indian Butter Chicken properly will ensure that each reheated portion tastes as vibrant as the first serving.
- Refrigeration
Transfer cooled curry into airtight containers and refrigerate for up to 4 days. This prevents moisture loss and keeps the sauce from developing an off flavor.
- Freezing
Portion the cooled curry into freezer-safe bags or containers, removing excess air before sealing. Freeze for up to 3 months. Thaw overnight in the fridge for best results.
- Gentle reheating
Warm leftovers on the stovetop over low heat, stirring occasionally and adding a splash of water or cream to restore the sauce’s silky texture. Alternatively, reheat in the microwave in short bursts, stirring in between.
- Flavor boost before serving
After reheating, freshen up the curry with a squeeze of lemon juice and a handful of chopped cilantro. A quick re-seasoning brightens the dish and brings back its freshly made vibrancy.
CONCLUSION
We’ve taken a journey through every delicious detail of Slow Cooker Indian Butter Chicken—from selecting the perfect blend of spices to mastering the slow-cooking magic that yields tender chicken in a lusciously creamy sauce. This recipe is designed for busy home cooks who crave bold flavors without spending hours over the stove. With just 20 minutes of prep and the trusty slow cooker doing the heavy lifting, you’ll have a crowd-pleasing dinner that rivals your favorite Indian takeout. Feel free to print this article or save it in your recipe binder for effortless weeknight dinners or special gatherings.
Don’t forget, as the flavors meld in the fridge, your leftovers become even more spectacular—perfect for quick lunches or laid-back reheated dinners. And if you’re curious about common questions or kitchen tips, keep an eye out for the FAQ section below. I’d love to hear how your butter chicken turns out, so please share your comments, questions, or feedback if you give this recipe a try or need a bit of troubleshooting. Happy cooking!
Slow Cooker Indian Butter Chicken
Description
Experience a burst of Indian flavors with tender chicken enveloped in a luxurious, spiced tomato cream sauce. Perfectly paired with rice or naan!
Ingredients
Instructions
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Place the chicken pieces in the slow cooker. Season with salt and pepper.
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In a bowl, mix together the onion, garlic, ginger, tomato sauce, yogurt, lemon juice, cumin, garam masala, turmeric, coriander, paprika, and cayenne pepper.
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Pour the mixture over the chicken in the slow cooker, ensuring the chicken is fully coated.
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Cover and cook on low for 6-8 hours or on high for 4 hours.
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About 30 minutes before serving, stir in the heavy cream and butter. Let it simmer until the butter is melted and fully mixed.
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Taste and adjust seasoning with more salt or spices as needed.
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Serve hot, garnished with chopped cilantro, over basmati rice or with naan bread.
Note
- For a thicker sauce, you can reduce the tomato sauce by cooking it in a saucepan before adding it to the chicken.
- To add a smoky flavor, grill the chicken pieces before adding them to the slow cooker.
- Adjust the cayenne pepper for more or less heat according to your preference.
- This dish can be made ahead and reheated, as the flavors deepen over time.
- Coconut milk can be used in place of heavy cream for a dairy-free version.
