Slow Cooker Indian Butter Chicken tastes like my favorite Indian restaurant’s butter chicken. This is by far the easiest dump and start crock pot butter chicken recipe ever! The flavor of this meal is exceptional.
Slow Cooker Indian Butter Chicken
It may seem like cooking delicious Indian recipes is very labor intensive, with a gazillion ingredients and lots of steps. I promise you that my Indian Butter Chicken Recipe is EASY!
There are only a few steps in the preparation. There are several spices, but you just add them to a bowl and mix them together.
The sauce is equally as easy. I really hope you give this amazing recipe a try!
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Which Chicken cuts are best for butter chicken?
I like to use skinless/boneless chicken breasts or thighs. They cook evenly, and quicker. No bones or skin to deal with, either.
What if I don’t have all of the spices called for?
I carefully tested different spices and amounts of them. The flavor that this combination gives is wonderful.
That being said, the most important spices, in my opinion, are the Garam Masala (you can purchase a good Garam Masala here), salt, cayenne, and cumin.
You can do without the others if you have to, but it’s so worth it to have these in your butter chicken. There are other recipes you can use these spices in, so it’s worth it to get them!
What goes with Slow Cooker Butter Chicken?
Basmati rice is my favorite. You can also serve it over jasmine rice or really any rice you like.
You could also serve this yummy butter chicken over potatoes, pasta, or even cauliflower rice or chickpeas.
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Pin This Slow Cooker Indian Butter Chicken Recipe
If you make this delicious slow cooker butter chicken recipe, please leave me a comment below. I’d love to know how you liked it!
Slow Cooker Indian Butter Chicken tastes like a favorite Indian restaurant's butter chicken. This is by far the easiest dump and start crock pot butter chicken recipe ever!
- 1 Tbsp Coconut Oil
- 1 Onion, diced fine
- 3-4 Chicken Breasts (boneless/skinless) or 6-8 Thighs
- 8 Tbsp Butter, cut in slices
- 1 can Coconut Milk
- 1 (6 oz) can Tomato Paste
- Juice of 1/2 Lime
- 6 cloves Garlic, pressed or finely minced
- 1 Tbsp Sugar
- 1 1/2 Tbsp Fresh Ginger, grated
- 2 Tbsp Garam Masala
- 1 tsp Cumin
- 1 1/2 tsp Kosher Salt (or 1 tsp table salt)
- 1/2 tsp Pepper
- 1 tsp Coriander, ground
- 1 tsp Turmeric, ground
- 1 Tbsp Paprika
- 1 tsp Cardamom, ground
- 1/4 tsp Cayenne
- 1/2 cup Heavy Cream
- 4-6 cups Cooked Basmati Rice
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Grease the crock with the coconut oil. Turn on the slow cooker to Low.
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Add the onion and spread out in a single layer.
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Place the chicken breasts on top of the onion.
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Arrange the butter slices on and around the chicken. Place the lid on so it can start heating up.
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In a medium sized bowl, add the coconut milk, tomato paste, lime juice, garlic, sugar, and ginger. gently whisk until the ingredients combine.
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In a small bowl add the garam masala, cumin, salt, pepper, coriander, turmeric, paprika, cardamom, cayenne. Mix together.
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Whisk the spice mixture into the sauce until well combined.
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Pour the sauce mixture over the chicken, covering it entirely. Place the lid back on.
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Cook on Low for about 4 hours, just until chicken is done (165° F).
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Remove chicken breasts with tongs. Cut into cubes, or shred.
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Stir the sauce mixture well and add the chicken back in to the crock.
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Stir in the heavy cream.
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Serve the butter chicken over hot basmati rice.
RESOURCES TO MAKEcrock pot butter chicken recipe and more
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Christal
Is this spicy or mild?
Sandy
Mild
Lori Mcinnis
One of my absolute Favorites! YUMMMM!!
Kerry Hicks
This recipe was delicious and easy to do once you have the ingredients. I made it with thighs and they were nice and tender, added basmati rice and some broccolini on the side and naan bread.
Sue W
Wonderful recipe! I took a guess and added the garlic in with the coconut milk ingredients because I didn’t see it in the directions.
Sandy
You guessed right! The step does list the garlic, right after lime juice. 😉
Lucy
Just put this in the crockpot. This will be the second time we’ve had it. Love it with Basmati rice and naan. I keep all of the ingredients in my pantry so it’s easy to mix up on the weekend. I’m sautéing zucchini for a side. Don’t think that’s authentic, but I like it! Thanks for sharing the recipe.
Sally
Made for Valentines Day it was de-lic-ious 😀
MeeDeessa Morgan
Love your recipe. Tried another butter chicken recipe and it was so disappointing after trying your recipe.