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Slow Cooker Indian Butter Chicken

Slow Cooker Indian butter chicken with tender chicken simmered in a spiced tomato-onion sauce, finished with butter and heavy cream for a glossy, lightly thick texture. Cook low for hours or high for less time, then serve over basmati rice with naan and fresh cilantro.
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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: 780
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 slow cooker

Method
 

Build the sauce and cook
  1. Place the chicken thighs into the slow cooker.
  2. In a bowl, whisk together the crushed tomatoes, onion, garlic, fresh ginger, garam masala, curry powder, cumin, smoked paprika, turmeric, cayenne pepper, salt, and sugar until evenly combined.
  3. Pour the sauce over the chicken so the chunks are mostly submerged.
  4. Cook on low for 6–7 hours until the chicken is very tender, then check that it pulls apart easily with a fork.
Finish with butter and cream
  1. Shred the chicken slightly or leave it in chunks, then stir in the butter and heavy cream until the sauce looks smooth and cohesive.
  2. Cook on high for 20 minutes until the sauce is rich and slightly thickened, with visible bubbling around the edges.
Serve
  1. Serve the butter chicken over basmati rice with naan on the side and garnish with fresh cilantro.

Notes

Pro tip: for the richest texture, let the curry rest in the slow cooker for 5 minutes after the final high-heat step so the sauce thickens further. Store leftovers in the refrigerator up to 4 days; reheat gently on the stovetop or microwave. Freeze leftovers up to 3 months. For a lighter option, swap heavy cream for full-fat coconut milk for a dairy-free variation with a similar creamy finish.