Slow Cooker Butter Chicken
This Slow Cooker Butter Chicken is creamy, aromatic, tender, and incredibly comforting.Chicken slowly cooks in a rich tomato sauce infused with ginger, garlic, and Indian spices.Butter and cream add a luxurious texture without overpowering the fragrant spices.The slow cooker allows the flavors to develop gradually with minimal hands-on cooking.Serve it with basmati rice, naan, roti, or your favorite Indian side dishes.It is an easy family-friendly dinner that tastes even better the next day.
Ingredients
For the Chicken
- 2 pounds (900 g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 teaspoon salt
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- ½ teaspoon garam masala
For the Butter Chicken Sauce
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 5 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 can (28 ounces/800 g) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1½ teaspoons garam masala
- 1 teaspoon paprika
- ½ teaspoon chili powder, or to taste
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- ½ cup (120 ml) chicken broth
To Finish
- ½ cup (120 ml) heavy cream
- 2 tablespoons butter
- 1 tablespoon fresh cilantro, chopped
- ½ teaspoon garam masala, optional
- 1 teaspoon dried fenugreek leaves (kasuri methi), crushed, optional
Instructions
Prepare the Chicken
- Pat the chicken pieces dry and place them in a large bowl. Season with salt, cumin, paprika, turmeric, and garam masala. Toss well so that every piece is lightly coated with the spices.
Prepare the Aromatics
- Heat the butter and olive oil in a skillet over medium heat. Add the chopped onion and cook for approximately 4–5 minutes, until softened.Add the garlic and fresh ginger and cook for another 30–60 seconds until fragrant. This quick step helps release the aromatic oils and gives the finished curry a deeper flavor.
Build the Sauce
- Add the crushed tomatoes, tomato paste, cumin, coriander, garam masala, paprika, turmeric, chili powder, salt, black pepper, and chicken broth to the slow cooker.
Add the Chicken
- Place the seasoned chicken into the tomato mixture. Stir gently until the chicken is coated with the sauce.Cover the slow cooker and cook on LOW for 4–5 hours or HIGH for 2–3 hours, depending on your slow cooker and the size of the chicken pieces.
Add the Cream and Butter
- Once the chicken is cooked and tender, stir in the heavy cream and remaining 2 tablespoons of butter.Add the optional kasuri methi and additional garam masala. Stir gently and allow the curry to warm for another 10–15 minutes.Taste and adjust the salt or chili powder if necessary.
Serve
- Garnish with freshly chopped cilantro and, if desired, a small drizzle of cream.Serve hot with steamed basmati rice, naan, roti, or another favorite Indian bread.
Notes
- Chicken thighs are recommended: They remain especially tender during slow cooking, although chicken breast can also be used.
- Control the spice level: Reduce or increase the chili powder according to your preference.
- Use full-fat cream: It provides the richest texture and helps create a smooth sauce.
- Kasuri methi is optional: Although optional, crushed dried fenugreek leaves add a characteristic butter chicken aroma.
- Do not add cream too early: Adding cream toward the end helps preserve its creamy texture.
- Adjust the consistency: If the sauce is too thick, add a small amount of warm chicken broth.
- Balance acidity: A small amount of sugar can help balance particularly acidic tomatoes.
- Rest before serving: Let the finished curry sit for about 5 minutes before serving so the flavors can settle.