Slow Cooker Butter Chicken
Tender chicken in a rich, creamy tomato and spice sauce, made easy in the slow cooker. Serve this mild, family-friendly curry with rice or naan.
Butter chicken, or murgh makhani, is one of the most loved curries in the world: tender pieces of chicken in a velvety tomato sauce with butter, cream and warm spices. It is mild, slightly sweet and rich, so kids and adults both love it.
The slow cooker makes it almost hands-off. The chicken simmers in a spiced tomato base for hours, and cream is stirred in at the end so the sauce stays smooth.
Serve it over basmati rice or with warm naan to scoop up every bit of sauce.
Why You’ll Love This Recipe
- Rich, creamy and mild
- About 15 minutes of prep
- Family friendly
- Tastes even better the next day
Ingredient Notes
Garam masala: A warm spice blend found in most grocery stores. It is the main flavor of the sauce, so use a fresh jar.
Chicken thighs: Thighs stay juicy during long cooking. Breasts work but are best cooked on LOW for no more than 4 hours. Use halal chicken if you keep halal.
Kasuri methi: Dried fenugreek leaves add the classic restaurant aroma. They are optional but worth finding at Indian grocery stores.
See the recipe card below for full measurements.
How to Make Slow Cooker Butter Chicken
Load the slow cooker
Add the chicken, onion, garlic, ginger, tomato sauce, tomato paste, garam masala, cumin, turmeric, paprika, cayenne and salt to a 6 quart slow cooker. Stir well and dot the butter on top.
Slow cook
Cover and cook on LOW for 6 hours or HIGH for 3 to 4 hours, until the chicken is tender and 165°F (74°C).
Add the cream
Stir in the cream and kasuri methi, crushing the leaves between your fingers. Cover and cook 10 to 15 minutes more on HIGH.
Serve
Taste and adjust salt and heat. Sprinkle with cilantro and serve over rice or with naan.
Tips for the Best Results
- For a smoother restaurant-style sauce, blend the sauce with an immersion blender before adding the cream, then return the chicken.
- Toast the spices in the butter in a skillet for 1 minute first for deeper flavor.
- Add the cream at the end so it does not split during long cooking.
- Leftovers make great wraps with naan and lettuce.
Common Mistakes to Avoid
| Mistake | How to fix it |
|---|---|
| Watery sauce | Cook uncovered on HIGH for the last 20 to 30 minutes to thicken. |
| Split cream | Add cream only at the end and do not boil it. |
| Dry chicken | Use thighs, or shorten the time for breasts. |
Substitutions
- Heavy cream: Full-fat coconut milk for a dairy-free sauce (use oil instead of butter).
- Chicken thighs: Paneer cubes, added with the cream for the last 30 minutes.
- Cayenne: Kashmiri chili powder for color with less heat.
What to Serve With It
- Steamed basmati rice
- Naan bread
- Mango lassi
- Cucumber salad
Storage and Reheating
Fridge: Refrigerate for up to 4 days.
Freezer: Freeze for up to 3 months.
Reheat: Reheat gently on the stove over medium-low heat, adding a splash of water or cream.
Tools That Make This Easier
- 6 quart programmable slow cookerCooks the curry and keeps it warm until dinner.Check price on Amazon
- Rice cookerPerfect basmati rice while the curry finishes.Check price on Amazon
- Spice storage jarsKeeps garam masala and other spices fresh.Check price on Amazon
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Slow Cooker Butter Chicken
Tender chicken in a rich, creamy tomato and spice sauce, made easy in the slow cooker. Serve this mild, family-friendly curry with rice or naan.
Ingredients
Butter chicken
To finish
Instructions
- Add the chicken, onion, garlic, ginger, tomato sauce, tomato paste, garam masala, cumin, turmeric, paprika, cayenne and salt to a 6 quart slow cooker. Stir well and dot the butter on top.
- Cover and cook on LOW for 6 hours or HIGH for 3 to 4 hours, until the chicken is tender and 165°F (74°C).
- Stir in the cream and kasuri methi, crushing the leaves between your fingers. Cover and cook 10 to 15 minutes more on HIGH.
- Taste and adjust salt and heat. Sprinkle with cilantro and serve over rice or with naan.
Nutrition (per serving)
- Calories
- 420 kcal
- Protein
- 32 g
- Carbohydrates
- 12 g
- Total Fat
- 27 g
- Saturated Fat
- 13 g
- Fiber
- 2 g
- Sugar
- 6 g
- Sodium
- 780 mg
Nutrition is an estimate per serving without optional sauces, calculated from standard USDA values. It will vary with brands and portion sizes.
Frequently Asked Questions
Is butter chicken spicy?
No, butter chicken is one of the mildest curries. This version has a little cayenne, which you can leave out for kids.
What is the difference between butter chicken and tikka masala?
They are similar. Butter chicken is usually milder, richer and more buttery, while tikka masala has a bolder, more tomato-forward and spiced sauce.
Can I use chicken breast?
Yes, but cook it on LOW for 3 to 4 hours so it does not dry out.
What do you serve with butter chicken?
Basmati rice, naan, a simple cucumber salad and a cooling drink like mango lassi.
