Slow Cooker Indian Butter Chicken is a wonderfully rich and creamy dish that’s full of warm spices and tender chicken. The sauce is buttery with just the right mix of tomato, garlic, and a hint of sweetness that makes every bite comforting and flavorful. Using a slow cooker means the chicken cooks slowly, soaking up all those lovely spices and becoming melt-in-your-mouth soft.
I really love making this recipe on busy days because it’s so hands-off—just pop everything in the slow cooker and let it do its magic. Plus, the aroma that fills your kitchen as it cooks is like a little taste of India that makes the whole house feel cozy and inviting. I usually add a splash of cream right at the end to keep it nice and smooth.
My favorite way to serve butter chicken is with warm naan bread to soak up all that delicious sauce, and of course, some fluffy basmati rice on the side. It’s a crowd-pleaser that’s great for family dinners or when friends come over. I promise you’ll find yourself going back for seconds, and maybe even thirds!
Key Ingredients & Substitutions
Chicken: Boneless, skinless thighs work best for tenderness and flavor, but breasts are fine if you prefer leaner meat. Thighs stay juicy during slow cooking.
Greek Yogurt: Used for marinating, it tenderizes and adds tang. If you want dairy-free, try coconut yogurt or leave it out, but the chicken may be less tender.
Spices: Cumin, coriander, turmeric, garam masala, and chili powder give authentic flavor. If you’re missing garam masala, a mix of cinnamon, cardamom, and cloves can substitute in a pinch.
Tomato Sauce: I use canned tomato sauce or crushed tomatoes for a smooth base. You can swap with canned diced tomatoes blended for a chunkier sauce.
Butter & Cream: Butter adds richness, and heavy cream makes the sauce creamy. For a dairy-free option, coconut cream or cashew cream works well and gives a subtle sweetness.
How Do You Get That Rich, Creamy Butter Chicken Sauce in a Slow Cooker?
The slow cooker gently melds the spices and chicken, but to get the perfect creamy texture, timing matters:
- Marinate chicken first to infuse flavor and tenderize.
- Cook slowly on low so chicken stays soft and sauce develops deep flavor.
- Don’t add the butter and cream until the last 30 minutes—adding them too early can cause them to separate or curdle in the long cooking process.
- Stir gently to combine the butter and cream into the tomato sauce, making it silky and lush.
This step gives butter chicken its classic rich and velvety sauce, balancing spices with creamy texture. If you want thicker sauce, cook uncovered at the end to reduce liquid a bit.
Equipment You’ll Need
- Slow cooker – This is the star tool; it lets the chicken simmer low and slow, making it tender and flavorful without much work.
- Mixing bowl – For marinating the chicken with spices and yogurt evenly.
- Knife and cutting board – To chop the chicken and optional onion.
- Sauté pan (optional) – Great for softening onions before adding to the slow cooker for extra flavor.
- Wooden spoon or silicone spatula – For stirring the sauce gently when finishing with butter and cream.
Flavor Variations & Add-Ins
- Use shrimp or firm fish instead of chicken for a quick seafood twist; add cream later and cook on low heat only an hour.
- Swap heavy cream with coconut milk for a dairy-free version with a hint of tropical sweetness.
- Add bell peppers or peas during the last hour of cooking for extra color and nutrition.
- Include a pinch of smoked paprika or cayenne if you like it spicy—works well if you enjoy a bit more heat.
Best Slow Cooker Indian Butter Chicken
Ingredients You’ll Need:
For the Chicken Marinade:
- 2 lbs boneless, skinless chicken thighs or breasts, cut into chunks
- 1 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon chili powder (adjust to taste)
- 1 teaspoon kosher salt (from the 1 1/2 teaspoons total)
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
For the Sauce:
- 1 (15 oz) can tomato sauce or crushed tomatoes
- 1 cup heavy cream or coconut cream
- 6 tablespoons unsalted butter
- 1/2 teaspoon kosher salt (remaining from the 1 1/2 teaspoons total)
- 1 small onion, finely chopped (optional)
For Serving and Garnish:
- Fresh cilantro leaves, chopped
- Sesame seeds (optional)
- Cooked basmati rice
- Naan bread
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare the marinade and ingredients, plus at least 1 hour to marinate the chicken (overnight is best). Cooking time in the slow cooker is 6–7 hours on low or 3–4 hours on high, with an additional 30 minutes for finishing the sauce. In total, plan for about 7 to 8 hours if you include marinating and cooking time.
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large bowl, mix Greek yogurt, lemon juice, cumin, coriander, turmeric, garam masala, chili powder, 1 teaspoon salt, minced garlic, and ginger until well combined. Add chicken pieces and stir to coat all pieces evenly. Cover and refrigerate for at least 1 hour or preferably overnight to let the flavors soak in.
2. Prepare Your Slow Cooker:
If you like, sauté the chopped onion in a small pan with a bit of butter or oil until soft and translucent. Transfer the softened onion to the slow cooker. Add the marinated chicken and all the marinade from the bowl, spreading it evenly.
3. Add Tomato Sauce and Cook:
Pour the tomato sauce over the chicken in the slow cooker. Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours until the chicken is tender and fully cooked through.
4. Finish the Butter Chicken Sauce:
About 30 minutes before serving, add the butter, heavy or coconut cream, and the remaining 1/2 teaspoon salt to the slow cooker. Stir gently to combine. Taste and adjust seasoning if needed. If you prefer a thicker sauce, cook uncovered on LOW for the remaining 30 minutes to reduce the liquid slightly.
5. Serve and Garnish:
Serve the butter chicken over warm cooked basmati rice. Sprinkle with fresh cilantro leaves and optional sesame seeds. Warm naan bread on the side is perfect for soaking up that delicious sauce.
This easy slow cooker butter chicken is creamy, tender, and full of warm Indian spices—a comforting meal anyone will love!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but be sure to thaw it completely before marinating. Thaw overnight in the fridge or use the cold water method for faster thawing. This helps ensure even cooking in the slow cooker.
Can I Make This Butter Chicken Ahead of Time?
Absolutely! You can prepare and marinate the chicken a day ahead to deepen the flavors. The cooked butter chicken also stores well in the fridge for up to 3 days and tastes even better the next day after the flavors meld.
What Substitutes Can I Use for Heavy Cream?
If you want a dairy-free option, coconut cream works beautifully, providing a subtle sweetness and creaminess. You can also use cashew cream or full-fat coconut milk, but avoid low-fat substitutes as they may affect the sauce texture.
How Should I Store and Reheat Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally to keep the sauce smooth and creamy.
