When dinner time sneaks up and your stomach starts grumbling, there’s nothing quite like the comforting hug of a homemade curry. Slow Cooker Butter Chicken is one of those magic recipes that transforms basic ingredients into a bowl of rich, creamy goodness. With minimal prep—just 15 minutes—you can toss everything into your slow cooker, set it on low, and let the spices work their charm for 6–8 hours. By the time you walk in the door, your kitchen is filled with a symphony of warm, aromatic fragrances, and dinner is ready to serve. This beginner-friendly dinner from Indian cuisine brings together tender chicken thighs, tangy tomato sauce, luscious butter, and a fragrant blend of spices for a creamy sauce that’s simply irresistible.
I still remember the first time I made this butter chicken for my family on a chilly Friday night. We piled around the table, steaming bowls of rice, and warm naan in hand, watching steam rise as we dug in. Within minutes, the tender chicken coated in a velvety sauce had everyone asking for seconds. It’s a recipe that not only tastes indulgent but also fits perfectly into a busy week—whether you’re meal prepping for the week ahead or hosting friends who can’t resist that creamy sauce. At just about 480 calories per serving, it feels like a treat without tipping the scales. So grab your slow cooker and get ready to savor the creamy, spiced delight of Butter Chicken—it’s about to become your new weeknight hero.
KEY INGREDIENTS IN SLOW COOKER BUTTER CHICKEN
Every great curry starts with quality ingredients that work together to build layers of flavor. Here’s what you’ll need to create this crowd-pleasing Butter Chicken:
- Boneless, skinless chicken thighs
These are the star of the dish—juicy, tender, and less likely to dry out than breast meat. They soak up the spices beautifully and stay succulent during the long, gentle cooking process.
- Onion
Finely chopped, it forms the savory base of the sauce. As it softens, it releases natural sweetness that balances the tomatoes and spices.
- Garlic
Minced to infuse bright, pungent notes. It adds depth and a little kick that complements the creaminess of the sauce.
- Fresh ginger
Minced ginger brings a zesty warmth that cuts through the richness, giving the curry its characteristic brightness.
- Tomato sauce
Provides the tangy, slightly sweet foundation for the curry. It blends seamlessly with the cream and butter to form that iconic orange-hued sauce.
- Heavy cream
Creates the luscious, velvety texture that makes butter chicken so irresistible. It mellows the spices and adds richness.
- Plain yogurt
Adds a subtle tang and helps tenderize the chicken. It also lightens the sauce while contributing to its creamy consistency.
- Unsalted butter
Enriches the curry with a silky smooth finish. It brings a hint of sweet, dairy indulgence that rounds out the spice mix.
- Garam masala
A signature spice blend in Indian cuisine, offering warm notes of cinnamon, cloves, and cardamom that elevate the curry’s complexity.
- Ground cumin
Provides earthy, nutty undertones that deepen the flavor profile and complement the other spices.
- Ground coriander
Offers a mild, citrusy flavor that brightens the mix and pairs beautifully with cumin and garam masala.
- Turmeric
Infuses a golden color and subtle earthiness while providing anti-inflammatory benefits.
- Chili powder
Adds heat and a vibrant red hue; adjust the amount to dial the spiciness up or down based on your preference.
- Paprika
Contributes sweet, smoky notes and enhances the color of the sauce.
- Salt and pepper
Essential seasonings that pull all the flavors together and ensure every bite is perfectly balanced.
- Lemon juice
A splash of acidity to brighten the rich sauce and awaken all the spices.
- Cornstarch slurry
This mixture of cornstarch and cold water is used to thicken the sauce to your desired creaminess, giving it that satisfying cling to rice and naan.
- Fresh cilantro leaves
Chopped and sprinkled on top for a burst of herbaceous freshness and a pop of color.
- Cooked rice or naan
The perfect vehicles for scooping up every drop of the luscious, creamy sauce.
HOW TO MAKE SLOW COOKER BUTTER CHICKEN
Let’s walk through the easy, hands-off process of creating this mouthwatering butter chicken in your slow cooker. With just a few simple steps, you’ll build layers of flavor that develop over hours of gentle cooking, resulting in tender chicken bathed in a rich, spiced sauce.
1. In the slow cooker, combine the finely chopped onion, minced garlic, fresh ginger, tomato sauce, garam masala, ground cumin, ground coriander, turmeric, chili powder, paprika, salt, and pepper. Stir thoroughly to ensure every spice is evenly distributed, forming a fragrant base.
2. Add the bite-sized chicken thigh pieces to the seasoned mixture. Toss gently so each piece is fully coated in the spice-infused sauce, ensuring maximum flavor penetration during cooking.
3. Cover and set your slow cooker to Low. Let the curry cook without disturbance for 6–8 hours. This slow, gentle heat allows the chicken to become incredibly tender and absorb every nuance of the spice blend.
4. About 30 minutes before serving, stir in the heavy cream, plain yogurt, unsalted butter, and lemon juice. Mix until the butter has melted completely and the sauce has a silky, uniform consistency.
5. In a small bowl, whisk the cornstarch with cold water until smooth. Add this slurry to the slow cooker and stir continuously. The sauce will begin to thicken and take on that classic, clingy texture.
6. Taste the curry and adjust salt, pepper, or chili powder as needed to suit your palate. This step lets you fine-tune the seasoning for a perfectly balanced dish.
7. Once the sauce is luxuriously creamy and thickened to your liking, switch off the slow cooker. Let the curry rest for a few minutes to settle.
8. Serve the butter chicken hot, garnished with fresh cilantro leaves. Pair it with cooked rice or warm naan to soak up every bit of the luscious, spicy-sweet sauce.
SERVING SUGGESTIONS FOR SLOW COOKER BUTTER CHICKEN
Serving this delightful Butter Chicken is all about creating a memorable dining experience. Whether you’re hosting a casual weeknight dinner or a more elaborate gathering, these suggestions will help you present your dish in the best light and delight every palate.
- Steaming Basmati Rice
Fluff hot basmati rice with a fork and spoon it onto warmed plates. The long, fragrant grains soak up the creamy sauce, ensuring each bite is flavorful. Sprinkle a few cilantro leaves on the rice for an elegant finish.
- Fresh Naan Bread
Warm store-bought or homemade naan in the oven or on a skillet. Rip off pieces and use them to scoop up the curry, reveling in the buttery soft texture against the spicy sauce.
- Layered Presentation
Serve the chicken curry over a bed of rice in a shallow bowl, then swirl a drizzle of extra cream on top. Garnish with bright cilantro and a pinch of extra paprika for contrast and color.
- Accompaniments & Condiments
Offer a side of crunchy cucumber raita, tangy mango chutney, or pickled onions to cut through the richness. The different textures and flavors keep each mouthful interesting and balanced.
HOW TO STORE SLOW COOKER BUTTER CHICKEN
Leftover Butter Chicken keeps beautifully, making it a great option for meal prep or quick reheats. Proper storage ensures the creamy sauce and tender chicken remain just as delicious days later. Follow these tips to lock in flavor and freshness:
- Refrigerator Storage
Allow the curry to cool to room temperature, then transfer it into an airtight container. Store in the fridge for up to 4 days. Reheat gently over low heat, stirring occasionally to prevent the cream from separating.
- Freezer Method
Place cooled portions into freezer-safe, sealed containers or heavy-duty zip-top bags. Freeze for up to 3 months. Thaw overnight in the fridge before reheating in a covered saucepan over medium-low heat, adding a splash of water or cream if needed.
- Separate Bases
If you plan to freeze, consider storing the chicken and sauce together but keep rice or naan separate. This prevents sogginess and lets you reheat each component at its ideal temperature.
- Reheating Tips
Use low, gentle heat to warm the curry, stirring every few minutes. This helps maintain the sauce’s creamy texture and prevents the dairy from curdling. Add a dash of cream or water if the sauce becomes too thick.
CONCLUSION
Slow Cooker Butter Chicken is proof that you don’t need hours of babysitting at the stove to achieve authentic, restaurant-quality flavor. From its simple 15-minute prep to the slow simmer that transforms basic pantry spices into a dreamy, creamy sauce, this recipe delivers on every front—taste, convenience, and comfort. Whether you’re cooking for a crowd or making extra for the week ahead, the tender chicken thighs, aromatic spices, and luscious tomato-butter base come together in a dish that’s both easy enough for beginners and satisfying enough for seasoned home cooks. Best of all, with about 480 calories per serving, it strikes the perfect balance between indulgence and homey warmth.
Feel free to print this article and save it in your recipe collection so you can revisit it whenever you need a delicious, hands-off dinner option. You’ll find a FAQ below to answer any lingering questions about ingredient swaps, spiciness levels, and tweaks for dietary needs. I’d love to hear how your Butter Chicken turns out, so please leave a comment if you try the recipe, share any tips you discover, or ask questions if you need help. Happy cooking, and here’s to many cozy meals ahead!
Slow Cooker Butter Chicken
Description
Experience a bowl of tender chicken simmered in aromatic spices, creamy tomato sauce, and buttery goodness—all effortlessly crafted in your slow cooker.
Ingredients
Instructions
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In the slow cooker, combine the chopped onions, garlic, ginger, tomato sauce, garam masala, cumin, coriander, turmeric, chili powder, paprika, salt, and pepper. Stir until well mixed.
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Add the chicken pieces to the mixture and toss until they are well coated with the spice mixture.
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Cover and cook on low for about 6-8 hours, or until the chicken is tender and fully cooked.
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About 30 minutes before serving, stir in the heavy cream, yogurt, butter, and lemon juice. Mix well.
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In a small bowl, mix the cornstarch with cold water until smooth. Add this mixture to the slow cooker and stir until the sauce thickens.
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Taste and adjust the seasoning if necessary.
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Once the sauce is creamy and thickened to your liking, switch off the slow cooker.
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Serve the butter chicken hot, garnished with fresh cilantro leaves, alongside cooked rice or naan.
Note
- This recipe can be adjusted for spiciness by modifying the amount of chili powder.
- Butter chicken is traditionally made with chicken thighs, but chicken breast can be used as a substitute.
- For a richer flavor, consider marinating the chicken in yogurt and spices overnight before cooking.
- This dish keeps well and is even better the next day, making it perfect for meal prep.
- To make this recipe dairy-free, coconut milk can replace heavy cream, and a non-dairy yogurt can be used.
