Slow Cooker Butter Chicken - Creamy, Comforting, and Easy
Slow cooker butter chicken simmered in a rich, creamy spiced sauce. An effortless way to enjoy bold, restaurant-style comfort at home.
Ingredients
- 2 pounds boneless, skinless chicken thighs (or breasts), cut into 1.5-inch pieces
- 1 large yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 can (14–15 ounces) crushed tomatoes (or tomato puree)
- ½ cup heavy cream (or full-fat coconut milk for dairy-free)
- ¼ cup plain yogurt (Greek or regular)
- 4 tablespoons unsalted butter
- 2 tablespoons tomato paste
- 2 tablespoons ghee (optional, for extra richness)
- 2 tablespoons lemon juice
- 2 teaspoons garam masala
- 2 teaspoons ground cumin
- 1.5 teaspoons ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon ground turmeric
- 1/2–1 teaspoon cayenne pepper (adjust to taste)
- 1–1.5 teaspoons kosher salt, plus more to taste
- ½ teaspoon black pepper
- 2 tablespoons brown sugar or honey (optional, to balance acidity)
- Fresh cilantro, chopped (for garnish)
- Cooked basmati rice and/or naan, for serving
Instructions
- Prep the aromatics: Finely chop the onion, and mince the garlic and ginger. Cut the chicken into bite-size pieces and pat dry with paper towels.
- Make the spice base: In a bowl, whisk together crushed tomatoes, tomato paste, yogurt, lemon juice, garlic, ginger, garam masala, cumin, coriander, paprika, turmeric, cayenne, salt, black pepper, and brown sugar or honey if using.
- Load the slow cooker: Add the chopped onion to the bottom of the slow cooker. Place the chicken on top. Pour the tomato-spice mixture over the chicken and stir to coat.
- Add the fats: Dot the top with butter and ghee (if using). These will melt into the sauce as it cooks, giving that classic silky texture.
- Cook low and slow: Cover and cook on Low for 5–6 hours, or on High for 2.5–3 hours, until the chicken is very tender but not shredding apart.
- Finish the sauce: Stir in the heavy cream. Taste and adjust salt, lemon juice, and heat. If the sauce is thin, let it cook uncovered on High for 10–15 minutes to thicken slightly.
- Rest and serve: Let the butter chicken sit for 5 minutes, then garnish with chopped cilantro. Serve hot with basmati rice and warm naan.
